Steak and Potato Winter Wrap

YIELD: 24 servings

3 lbs. potatoes, cut into 1 /2-in. cubes
vegetable oil as needed
2 lbs., 4 oz. beef flank steak, cut in thirds lengthwise, then cut across in 1 /4-in. slices
3 /4 cup Worcestershire sauce
salt and pepper as needed
6 oz. green onions, sliced (white and light green only)
12 oz. cheddar cheese, grated
24 warmed flour tortillas (10-in. diameter)

  1. In a large pot, combine potatoes and cold wate

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