Although not authentic to Mexico or Philadelphia, it’s hot, it's cheesy, and it’s crispy from the griddle. If you’re looking for an easy weeknight meal that’s ready in 20 minutes, let authenticity take a back seat in favor of full bellies on busy night.
Place a griddle insert into the grill and preheat the grill to medium-high heat (450°–500°F) for 15 minutes.
Place a griddle insert into the grill and preheat the grill to medium-high heat (450°–500°F) for 15 minutes.
Place a griddle insert into the grill and set to Manual Mode level 8. Preheat for 15 minutes.
Preheat one side of the griddle on medium-high heat, setting one burner to low, for 15 minutes.
Combine the sauce ingredients in a small bowl.
Cut the roast beef into 1-inch strips and use your hands to loosen the beef so it doesn’t stick together too much.
Squeeze about 1 tbsp of oil onto the griddle and spread it over the surface with the back of your spatula.
Squeeze about 1 tbsp of oil onto the griddle and spread it over the surface with the back of your spatula.
Squeeze about 1 tbsp of oil onto the griddle and spread it over the surface with the back of your spatula.
Squeeze about 1 tbsp of oil onto the hot side of the griddle and spread it over the surface with the back of your spatula.
Add the vegetables to the griddle and cook until softened, 4–6 minutes.
Add the roast beef to the onions, and cook, stirring everything together until it’s well browned.
Pour the Worcestershire/vinegar sauce onto the beef mixture and cook until it’s mostly evaporated. Remove the beef mixture from the griddle but keep it close.
Pour the Worcestershire/vinegar sauce onto the beef mixture and cook until it’s mostly evaporated. Remove the beef mixture from the griddle but keep it close.
Pour the Worcestershire/vinegar sauce onto the beef mixture and cook until it’s mostly evaporated. Remove the beef mixture from the griddle but keep it close.
Pour the Worcestershire/vinegar sauce onto the beef mixture and cook until it’s mostly evaporated and move to the cool side of the griddle.
Place the tortillas on the griddle, divide the mixture between them, and top with 3 slices of cheese each.
Fold the tortillas over the mixture and continue cooking until both sides are well browned, and the cheese is melted, 1–2 minutes per side.
Mix the sour cream and Worcestershire sauce together in a small bowl.
