Korean bulgogi cheesesteak burrito

Cut the red and yellow peppers into thin strips; cut both yellow onions; trim the green onions, halve and separate them; cut ginger and garlic.

Halve the steaks and slice them thin across; an hour in the freezer makes very thin slicing easier.

Make the bulgogi marinade: about 1/4 cup soy sauce, about 1 teaspoon sesame oil, agave, about half the cut ginger and garlic, and a couple tablespoons of gochujang; mix with the beef by hand. A couple of hours helps but is not needed.

Heat a pan on the induction burner with soybean oil; add the peppers and onions (heartiest first), about five minutes, then the green onions for three or four minutes more; remove.

Hot pan, a little oil, the marinated beef: separate the slices and give it a quick blast until just done; remove.

Warm the tortilla in the pan so it is pliable; meanwhile pile beef and vegetables together in the pan, top with two cheeses, add a little water and steam briefly to melt.

Put a little kimchi on the tortilla, add the cheesy beef and vegetables, and roll up.

Warm the burrito on a tray in the oven for a couple of minutes.