Cheesesteak Wraps
December 2, 2019 by Nicole Collins
Beef…it’s what’s for dinner.
No, for real. Today’s recipe should really be dinner tonight!
Truth be told, I don’t eat a lot of beef. That’s what you don’t see many beefy recipes round here at The Yummy Muffin. It’s not that I don’t like beef. It’s just not on the list of proteins that I find myself craving other than for the occasional burger here and there. I actually found out over the summer that my body is low on B12 which you apparently get from red meat. So, I’m supposed to be taking vitamins.
I don’t. Oops…
I’d rather just load up on today’s recipe instead.
Today, we’re taking a classic beef sandwich and turning it into something a little closer to the lighter/healthier side. Which is great, because I basically want to eat this every day for the rest of forever.
Today, we’re making Cheesesteak Wraps!
These are so easy to put together, they’re freaking delicious, and the meat mix can be used multiple ways. So basically, we’re winning all around today.
Let’s talk about the meat mix. I buy shaved ribeye from the meat section of the grocery store so that I don’t have to thinly cut the meat myself. I usually get mine from Aldi or Walmart. The beef is sliced super thin which is PERFECT for cheesesteaks. To season the meat, I cook it with diced onion and red bell pepper that’s just started to caramelize along with salt, pepper, and Worcestershire sauce. The Worcestershire really helps to deepen the flavor by adding some rich umami notes to the meat.
After the meat is cooked, we need some cheese. Normally, I’d melt some Velveeta into my steak mix so the cheese is oozing through every inch of the meat. But, since we’re pretending to be just a smidge healthier, I chose to use 2% American cheese slices. Lay them right on top of the hot meat, cover the pan for just a minute, and the cheese perfectly melts right in.
To assemble our wraps, we’re going to use my favorite wrap. Aldi sells a knock off version of the Flatout wraps that they call Flatbread. They’re low carb, low calorie, they hold a lot, and I think they actually taste better than the Flatout brand. I like mayo on my cheesesteak, so we spread a little bit on the wrap; top it with shredded lettuce, thinly sliced tomato, and our delicious meat; then prepare it for the final step. Quick tip: spread just a little boop of mayo at the top edge of the wrap to act like glue to hold our wrap together.
After our wraps are assembled, we're going to toast them in a hot skillet. One of the best things about a cheesesteak sub is the toasted sub roll, so toasting our wrap helps to mimic that same experience. With just a little cooking spray and about 3-4 mins per side, our wraps are perfectly golden and crisp.
You probably won't need to make all these wraps at once, so that's where the options come in. You can toast them up for later, then reheat them in the oven so that they get crisp again. Or, you could use the meat again in a totally different way. Serve the meat over top of a buttered baked potato (and serve an egg on the side if you're making breakfast), and you've got two meals for the price of one!
These wraps are so satisfying, perfectly seasoned, and totally delicious. You'd never know that they were closer to the healthy side than the naughty side!
Alright everyone, it's time to wrap it up for today. (← HAHA...wrap!)
'Til next time...let's eat!
Cheesesteak Wraps
Serves: 6 Print
Ingredients:
1 tbsp unsalted butter
1 onion, diced
½ red pepper, diced
1 ½ lbs shaved ribeye beef
1 ½ tsp salt
½ tsp pepper
1 tbsp worcestershire sauce
6 slices American cheese
6 low carb flatbread wraps (like Flatout or the Aldi version)
¾ shredded lettuce
2 roma tomatoes, thinly sliced
3 tbsp mayonaisse
cooking spray
Directions:
Melt butter in a large nonstick skillet over medium high heat. Add onions and red pepper, and saute for 10 mins, stirring occasionally, until the veggies start to brown. Add beef, salt, pepper, and worcestershire sauce. Stir to combine, and cook until beef is no longer pink. Reduce heat to low, spread meat out so it covers the bottom of the whole pan, and top with cheese slices. Cover pan for 1 minute to allow the cheese to melt. Remove from heat, slide meat out of the pan, and wipe down the skillet.
Take 1 wrap, and spread ½ mayo towards the bottom third of the wrap. Layer 2 tbsp lettuce, two tomato slices, and 1/6 of the cheeseteak meat. Fold in the left and right sides, then roll like a burrito to close the wrap. Repeat with remaining ingredients.
Place skillet back over medium high heat. Spray with cooking spray. Place wraps seam side down in the skillet. Toast for 3-4 minutes until per side until golden brown. Repeat with remaining wraps, if necessary. (The wraps will not take as long to toast on the second round.) Cut wraps in half, and enjoy!
Recipe notes:
*If you're not serving all of these wraps at once, you have a few options. You can prepare as listed above, cool, and wrap in foil then reheat in the oven at 375 degrees for about 10-12 minutes. Or, you can refrigerate the meat for up to 5 days, and prepare the wraps when you're ready to eat. Or, you could switch it up completely and serve the meat over a baked potato (or a baked potato with egg on the side...think steak and eggs). This meat is so delicious, it pretty much tastes amazing with anything.
*Most grocery stores sell shaved beef in their meat section right along with the other beef (including Aldi and Walmart, which are my go tos). It's such a shortcut ingredient, and it's the PERFECT texture for cheesesteaks. If you can't find it, you could buy a ribeye steak, put it in the freezer for 15-30 mins, then thinly slice it against the grain with a super sharp knife to shave your beef.
*When you're building your wraps, spread a little dollop of mayo at the top edge of the wrap to act as glue to help hold your wrap together.
*I'd usually use Velveeta to cheese up my cheesesteak meat, but I wanted to try to be a smidge healthier by using 2% American cheese slices. That's why we're doing it this way.
