Blue Cheese Pepper Steak Wraps
"Love 'em!"
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
Julesong...I enjoyed these so much!. They were delicious. I used round steak and the meat was very tender and soft after sitting in the baking soda mix. Mustard and balsalmic vinegar gave it a nice tang. Definitely will make again. I used blue cheese but will try the feta next time. Thank you! Catherine -
Excellent. I made this for a quick meal after working in the yard all day. Served it with Spanish Rice. It's a keeper, and I will definitely make it again. The only thing I had to change was the amount of oil/butter used for browning. I had to add more. Thanks for making this available. -
I was about to post this recipe but thank you for doing it. I haven't done the baking powder and water step and my copy had red wine vinegar instead of balsamic. My recipe was from Cooking Light June, 2000. I have made this many times. It is wonderful. Do try this great recipe! -
This was a nice change from the same ol' wraps.. Thanks for posting!! I liked them gf likes more the taco seasoning mix
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
