Blue Cheese Pepper Steak Wraps Recipes

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BLUE CHEESE PEPPER STEAK WRAPS



Blue Cheese Pepper Steak Wraps image

Make and share this Blue Cheese Pepper Steak Wraps recipe from Food.com.

Provided by Julesong

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb beef (boned top round steak, or whatever cut you like, it doesn't need to be expensive)
2 tablespoons baking soda
1/4 cup room temperature water
2 teaspoons dry mustard
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons butter
2 cups sliced mushrooms
1 onion, sliced thin
1 medium red bell pepper, seeded and cut into 1/4 inch strips
2 tablespoons water
2 teaspoons balsamic vinegar
1/2 cup crumbled blue cheese or 1/2 cup feta cheese
4 large flour tortillas, wraps
2 cups chopped romaine lettuce

Steps:

  • Trim fat from beef.
  • Slice very thinly across the grain into strips and place in ceramic or glass bowl.
  • Mix together the baking soda and 1/4 cup water, then pour it over the beef.
  • Stir well and let sit for 15 minutes.
  • Remove the sliced beef from the bowl and rinse it well under running cold water in a colander.
  • Let drain.
  • Combine the mustard, black pepper, garlic, and salt in a large bowl.
  • Add drained beef, tossing to coat.
  • Heat olive oil and 1 Tbsp butter in a large nonstick skillet over medium-high heat.
  • Add beef mixture, saute 4 minutes or until done.
  • Remove the meat from the pan, keeping warm.
  • Add remaining Tbsp of butter, mushrooms, onions, and bell pepper to pan, and saute 3 to 4 minutes to slightly brown.
  • Add water, cover and cook about 5 minutes to preferred doneness.
  • Add the cooked meat back into the pan and stir in vinegar.
  • Remove from heat and stir in cheese.
  • Warm tortillas according to package instructions.
  • Spoon 1 cup mixture onto each tortilla, top each serving with 1/4 cup lettuce, and roll up.
  • Serves 4.

ROAST BEEF AND BLUE CHEESE WRAPS



Roast Beef and Blue Cheese Wraps image

Like that these can be made a day ahead by wrapping tightly in plastic and storing in the refrigerator. We use Smokehouse pepper by McCormick (not on Zaars list of ingredients), but black pepper works well also.

Provided by Debbwl

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3 ounces blue cheese, crumbled
2 tablespoons horseradish
2 tablespoons low-fat mayonnaise
1/2 teaspoon black pepper (we use McCormick's Smokehouse Pepper)
2 tablespoons rice wine vinegar
1 tablespoon honey
1 garlic clove, minced
2 cups cabbage, very thinly sliced
1/4 cup celery, very thinly sliced
1/4 cup onion, very thinly sliced
1/4 cup red bell pepper, very thinly sliced
1/2 lb deli roast beef, thinly sliced
6 flour tortillas

Steps:

  • Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper. Set aside.
  • Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add remaining 1/4 teaspoon pepper, cabbage, celery, onion, and bell pepper.
  • Warm tortillas (I microwave for 10 seconds). Spread with cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up.
  • Cut each rolled tortilla in half crosswise.

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