Instructions:

Start with a Hero brand zero-carb tortilla or a home-made zero-carb tortilla using Fox Hill Kitchen's low-carb and gluten-free bread mix (see links). Slice fresh ribeye steak razor thin and set aside. Saute onions, peppers, and mushrooms in a cast-iron pan with garlic and butter. At the last minute add sliced ribeye to the pan and continue cooking for 60 seconds, then remove the mix from the heat. Place the mixture onto half of the tortilla, and cover with pepper jack cheese. Fold over and grill in a hot cast-iron pan for 3 minutes on each side. Serve immediately.