Succulent Steak Pepper and Mushroom Wrap

This succulent steak pepper and mushroom wrap is a great way to impress your family. The meat is so tender, and when paired with gruyere cheese, it’s a bite you don’t want to miss out on! With sauteed mushrooms, red bell peppers, and onions this low-carb lunch options is delish. The recipe is perfect for larger families as it makes eight sandwich wraps. Or, as a single person, you can enjoy all week long for your work lunch.

The key here is to pay for a quality steak to ensure you will have that melt-in-your-mouth feel. While this recipe may sound like it’s not budget-friendly, it is. Why? When you average the steak cost compared to any deli meats or other cuts you may have for lunch and then figure out if you ate out for this quality, you would be spending a lot more. 

So please don’t get scared. It’s going to make eight large wraps for you. And I promise the flavor is so good you will want to repeat this. 

What you will love about this steak pepper and mushroom wrap.

It’s simple. While there are a few steps, it is simple to make. 

It keeps well. You can store unused meat and sauteed veggies for up to four days! So go ahead and make a batch for your work week. 

It’s super flavorful. With the addition of gruyere cheese, red peppers, onions, and mushrooms, the steak sings on your palette.

Low-carb. Wraps with sliced bread are lower carb than other lunch options. So go ahead and enjoy this protein-rich lunch!

Let’s begin prepping the steak, pepper, and mushroom wraps.

First, you will want to get out the cutting board. This is the most tedious part of the process. You will need to slice the steak as thinly as possible. If you’ve never tried to slice a steak thinly before, then I recommend you have it partially frozen before beginning. It makes it a lot easier to cut. 

After slicing the steak, you will pound each piece with the meat mallet. Don’t be shy. The more tenderized this already soft cut of meat, the more it’s going to melt in your mouth. 

Now, you will want to cook the steak. The key to this dish is not to cook the meat sparingly. So, on med-high, add some oil to your fry pan. Working in batches to not boil the meat from the added moisture it releases, lay the strips in a single layer in the pan. 

Salt and pepper from above lightly. And turn as the meat cooks only once. It’s okay if some of the thicker slices have a tinge of pink left. Remove the steak from the pan as you complete each batch and set aside to cool. 

Once you’ve finished cooking all the steak, it’s time to move on to the sauteed veggie mix. For this, I used frozen red pepper. If you have time to browse your grocery store, you will often see a cart designated for clearance produce. I frequently checked mine and came across a bunch of soft but not rotten peppers. 

To store peppers from the clearance rack, cut open, remove seeds, and wash and cut. Place in freezer bags, removing as much air as possible. You then freeze it for use later. Frozen like this, they will keep for up to six months for soups, stews, stir-frys, and wraps. 

So, into a clean frying pan, a little more oil. We have frozen red peppers on low. We want the ice to come out of those. If you use fresh, add to the pan a few minutes before the onion. 

Once the red peppers are starting to soften and thaw, add in the cut onion and sliced mushrooms. Mushrooms are full of water, and this will get moist. It’s okay. We can drain it afterward. So we are cooking this on medium until the mushrooms have cooked through. You will know a cooked mushroom when you see it. They are floppy and change to a darker color when cooked. 

Remove the sauteed vegetables and drain. If you assemble a wrap immediately, move the meat and vegetables to your workstation. If not, put both in the fridge in plastic containers covered well. Keep the meat and vegetables separate. 

The last step to being ready for these wraps is grating your Gruyere cheese block. Once that’s done, you can store the grated cheese in a baggie for a week as you use it on these wraps.

If you are making a wrap straightaway, let’s get to it! First, lay the large wrap down on your work surface. Onto that, lay three to four strips of the beef in the center, leaving your edges free. 

Add some gruyere cheese and a generous portion of the vegetable blend. Fold the end over and roll as you would for another wrap sandwich. That’s it. Take a bit and sink your teeth into the most succulent, flavorful steak wrap ever. 

Ingredients:

Sirloin steak: Tender and juicy, this steak is perfect for making steak sandwiches when tenderness counts the most. 

Mushrooms: Sliced white button mushrooms offer a subtle earthiness and saute well, making them the natural choice for a sauteed vegetable blend. 

Peppers: The mild sweetness of red pepper pairs well with the umami flavor of the mushrooms and the beefiness of the steak. A member of the capsicum family, they are an excellent vegetable for sauteeing. 

Onions: Yellow cooking onions sauté well and bring a great flavor to balance this wrap out. 

Gruyere Cheese: This hard Swiss cheese is a flavorful cheese that melts well and brings a slightly nuttier flavor. It adds a distinct cheese flavor to the wrap when paired with the other ingredients. 

Wrap: These soft, flexible rounds are made with flour and are the perfect backdrop to many fillings. They also hold up well in transit when wrapped tightly and then covered in plastic. I am making them the ideal addition to a work or school lunch lineup. 

Substitutions and Add-Ins For The Steak Pepper Mushroom Wrap

Sirloin Steak: This is the preferred cut; however, a New York Strip, Flank Steak, or Ribeye will also work. Make the same number of wraps to keep the weight the same. 

Mushrooms: White mushrooms are the most economical variety used in this recipe. However, cremini or portobello mushrooms would also work well. 

Peppers: The red bell pepper in this recipe adds excellent flavor and a splash of color. You can also use green, orange, or yellow bell pepper or any combination thereof. 

Onions: If you don’t have yellow cooking onions on hand, a red or white onion will also work for this recipe. 

Gruyere Cheese: A simple Swiss cheese subbed in will also work if you are still looking for this cheese at your store. Swiss is also sometimes more manageable in the pocketbook. 

Expert Tips and Serving Suggestions

Tip #1: The steak pepper mushroom wraps will wrap best if you avoid overfilling them. Ensure you keep the ingredients to the center of the wrap and leave the edges free to fold. 

Tip #2: These wraps can be enjoyed cold but also hot—microwave on high for a minute to a minute and a half. 

Tip #3: Be sure to refrigerate the wraps when not eaten, as bacteria can grow fast.