Toasted Steak and Cheese Wraps

Name: Toasted Steak and Cheese Wraps
Total time: 50 min
Ingredients: 25 ml olive oil; 550 g beef sirloin or ribeye; 5 g paprika; 3 g ground cumin; 2 g garlic powder; 3 g mild cayenne pepper; ½ beef bouillon cube; 70 g yellow onion; 75 g red bell pepper; 50 g corn kernels; 15 g fresh chives; 50 g green olives; 45 ml water; 6 g cornstarch; large flour tortillas or durum wraps; oil

0 Beoordeel

Najat

Photo by Najat

These steak and cheese wraps come out of the pan so square and golden that you’d swear they were msmen, Moroccan flaky flatbreads. The difference? No dough to knead: you simply fold a tortilla around tender steak bites and melted cheese.

50 minutes

6 Portions

Easy

What’s the best steak for steak wraps?

Use a tender steak cut, such as sirloin or ribeye, and cut it into small cubes. The steak only spends a few minutes in the pan, so small pieces cook quickly and stay tender. Skip tougher cuts like chuck or stew meat Veal also works well. It’s even more tender than beef, so it’s a great choice if you can find it. it’s a great choice if you can find it. More of a chicken fan? Then try these taquitos with chicken.

Cornstarch for a filling that holds together

After cooking the steak and vegetables, you simmer them briefly with a mix of cornstarch and water. This helps the meat and sauce bind together. The cornstarch thickens the juices in the pan into a rich sauce that clings to the steak and vegetables.

Which tortillas should you use?

Use large flour tortillas or durum wraps. You add a generous amount of filling and then fold the tortilla closed on all sides. A large tortilla leaves enough edge to make a tight packet without the filling spilling out. Durum wraps are also softer and more flexible, so they fold more easily and are less likely to tear. They’re the same we use for our chicken kebab.

Ingredients

Portions

filling

25 ml olive oil, (1¾ tbsp)

550 g beef sirloin or ribeye, cut into small cubes (1¼ lb)

5 g paprika, (1⅔ tsp)

3 g ground cumin, (1 tsp)

2 g garlic powder

3 g mild cayenne pepper, (1 tsp)

½ beef bouillon cube

70 g yellow onion, finely chopped (½ onion)

75 g red bell pepper, diced (½ pepper)

50 g corn kernels, (⅓ cup)

15 g fresh chives, finely chopped (about ⅓ cup)

50 g green olives, quartered (⅓ cup)

CORNSTARCH MIXTURE

45 ml water, (3 tbsp)

6 g cornstarch, (2 tsp)

WRAPS

large flour tortillas or durum wraps

cheese slices

oil, for greasing the pan

Instructions

Blokjes vlees met paprikapoeder, komijn, knoflookpoeder en cayennepeper in de koekenpan

Heat the olive oil in a skillet over medium-high heat. Add the steak, paprika, cumin, garlic powder and cayenne pepper. Cook for 2 minutes, stirring regularly.

Gekruid vlees met gele ui, rode paprika, maïs en bieslook in een koekenpan

Crumble the bouillon cube over the pan. Add the onion, bell pepper, corn and chives. Cook for 4 minutes.

In a small bowl, stir the cornstarch into the water until smooth and lump-free.

Gekruid vleesmengsel met rode paprika, maïs en groene olijven in de pan

Add the olives and the cornstarch slurry to the pan. Cook for 2 minutes, or until the sauce has thickened slightly. Remove from the heat and let the filling cool.

Tortillawrap met een plakje kaas en gekruid vleesmengsel in het midden

Place a tortilla on a clean work surface and put a slice of cheese in the center. Spread about 125 g (a heaping ½ cup) of the filling over the cheese, leaving plenty of space around the edges.

ortillawrap met vleesvulling die tot een stevig pakketje wordt gevouwen

Fold the sides of the tortilla toward the center, then fold the top and bottom over to make a tight, sealed packet. Place it seam side down.

Repeat with the remaining tortillas and filling.

Gevulde wraps met vlees die goudbruin en krokant worden gebakken in een koekenpan

Heat a skillet over medium-low to medium heat and lightly grease it with oil. Place the wraps in the pan seam side down and cook for 2–3 minutes per side, until golden brown and the cheese has melted.