With the proper preparation, you can still have great food while hiking, backpacking, and camping in the Adirondacks ... without making it an all-day project. Creating great food while out and about in the Adirondacks makes a fun trip all that more memorable!
As I was climbing Cascade Mountain in the Adirondacks of New York, all I could think about was the lunch I was going to create at the top. Every step I took towards the summit was a step closer to my reward for making it to the top.
I decided to mark my achievement by making a Philly Cheese Steak Wrap using thinly sliced beef, onions, green peppers, mushrooms, and provolone cheese. When I cook at the top of a mountain, I bring a stove and sauté pan in my backpack. Although it adds weight to my pack, the gourmet lunch I get to enjoy is well worth the effort! I believe in toasting beautiful views with a great meal!
Philly Cheese Steak Wrap
Ingredients (makes two wraps)
1lb Beef Strip Loin (thinly sliced)
4 oz Vidalia onions (thinly sliced)
4 oz Green Peppers (thinly sliced)
4 oz Baby Bella Mushrooms (thinly sliced)
8 slices Provolone Cheese
2 Flour Tortillas (large)
1 oz 50/50 Blend of Canola & Olive Oil
Salt & Pepper (season to taste)
Step 1: Heat the sauté pan and add the oil. Add the vegetables and cook until they're slightly brown.
Step 2: Add the beef to the pan and cook until desired doneness. Remove the vegetables and beef from the pan and set them aside.
Step 3: Add a flour tortilla to the pan and place four slices of cheese spread out evenly. Remove the tortilla from the pan.
Step 4: Add half of the vegetables & beef to the center of the tortilla. Fold in the sides and roll it up. Repeat the process for the second tortilla.