Succulent Steak Pepper and Mushroom Wrap
This succulent steak pepper and mushroom wrap with gruyere cheese melts in your mouth. The recipe makes eight large wraps feed your family or make ahead for the weeks work lunch. Either way you are going to love sinking your teeth into this low-carb flavor packed wrap.
Equipment
- 2 Fry Pans
- 2 Knives
- 2 Cutting Boards
- 1 Tongs To Flip Beef Strips
- 1 Spatula To Stir Sauteed Vegetables
Ingredients
- 3.9 Lbs Sirloin Steak Cut Into Strips and Pounded 1.8kg
- 4 Tbsp Olive Oil
- 2 Cups Red Bell Peppers Frozen and Sliced Fresh Is Alright
- 1 Lrg Yellow Cooking Onion Peeled & Sliced
- ½ Lb Sliced White Mushrooms 227grm
- Salt and Pepper
- 8 Lrg Tortilla Wraps
- 5 oz Gruyere Cheese grated 150 grm
Instructions
Making the Steak Strips
- First slice the steak into thin strips.
- Pound strips flat.
- Add two tbsp olive oil to fry pan and turn to med-high heat.
- Add steak strips in batches and flip only once. Cook for approx one min per side.
- Sprinkle meat from above with salt and pepper blend.
- Remove from pan and set aside.
Sauteed Vegetables
- Add two tablespoons olive oil to fry pan.
- Put the frozen red bell pepper into the fry pan. Careful as cold on hot will want to spit.
- When red pepper is no longer icy looking add the onion and mushrooms.
- Stir as it sautees for four to five minutes.
- Remove from heat and drain.
Making the Steak Wraps
- Lay a tortilla wrap down flat.
- Add three to four strips of steak in the center portion of wrap. Leave room at edges.
- Add a sprinkle of Gruyere cheese.
- Add a portion of sauteed veggies.
- Fold the end of the wrap inwards and then fold one side over the filling.
- Squeeze tightly and continue to roll the wrap up.
- Eat right away or wrap in plastic wrap tightly for your lunch. Be sure to keep unused portions refrigerated.
Tried this recipe?Let us know how it was!