Cheese Steak Wrap
I know I could name this as “Philly” Cheese Steak, but as you can see it is not the most authentic recipe for one my favorite sandwich, so it is just a cheesesteak. Needless to say it is very delicious, melt in your mouth, and on the ‘healthier’ side, compared to your regular Philly Cheese Steak.
I marinated thinly sliced half frozen beef, then threw it on the hot non-stick pan with a bit of oil. The taste was just amazing.
OK! I didn’t have mushrooms or Provolone cheese, so instead, I used sharp cheddar. It worked very well, and the colors were just amazingly beautiful. I garnish this with Thai basil from my garden. Aren’t those Basil flowers, beautiful?
My family is always in love with this wrap when I make it, so I thought to share it with you today.
It’s really up to your preferences whether you’ll use French or Italian Bread, or like I wrap it up, provolone or other cheese, or perhaps add lettuce or spinach like I did.
Cheese Steak Wrap
- 16 ounces Steak (very thin-sliced rib eye, or similar)
- 1 medium onion, sliced thin /split in half
- 2 tsp. Minced garlic
- Salt and coarsely-ground black pepper to taste
- 2 Tbsp. Vegetable oil + 1 tbsp. For cooking
- 1 tsp. Rice vinegar *optional
- 1 green pepper, sliced thin
- 4 wraps (I used “Flat Out-Flatbread–Protein up, carb down)
Sharp Cheddar Cheese
- Ask the butcher to cut a beef into paper-thin slices, then you can place the beef in the freezer for 30 minutes to firm it until tight, but not frozen. Cut slices all together diagonally into about 2-inch strips. Place it in the medium-sized bowl, then add half onion (rings), garlic, and season it with salt and ground black pepper to taste (about 2 tsp. Salt and 3 tsp. Ground black pepper). Pour oil and Rice vinegar, and mix it all up to coat the thinly sliced beef. Cover with a plastic wrap and place it in the fridge to marinate for about 30 minutes.
- While beef is marinating, slice green pepper, and remaining onion. Make sure to separate rings.
- Add oil in the nonstick pan and turn the heat on medium high. Add marinated beef first, saute for about 5 minutes, then add green pepper and onion. Season with more salt and ground black pepper if needed.
- Saute for 15 minutes or until green pepper is completely done, and onion starts to caramelize. I like to cover it with a fitted lid, so the peppers could steam up, and I lift the lid every few minutes to stir. You can add more oil if necessary. (But 3 tbsp. Should be enough.)
- Wrap it up with baby spinach, and tomato. (Or any other topping such as lettuce, pickles, etc.)
You can add a dash of sugar to bring more sweetness.
Rice vinegar is optional, you can use a squeeze of lemon juice instead.
This is great for lunch box.
Leftover: place (cooled) steak in the airtight container, and it can be in the fridge for up to 3-4 days. Reheat to eat!