Italian Beef Steak Wrap Recipes

EASY STEAK AND CHEESE WRAP

Steps:

• In a large ziplock bag toss your steak strips with marinade and salt and pepper.
• Heat one tablespoon of butter and one tablespoon of olive oil over medium high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color.
• Stir steak and cook 2-3 minutes more, remove from skillet and set aside.
• Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let cook, stirring occasionally for approximately 5 minutes or until tender.
• Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.
• Assemble by adding one slice of cheese, steak slices, bell peppers and onions on each tortilla, wrap tightly.
• Slice and serve.

CRISPY ITALIAN WRAP

Steps:

• Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
• Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
• Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

ITALIAN BEEF WRAP

Steps:

• Sprinkle meat with black pepper. Spray large nonstick skillet with cooking spray. Add meat; cook 5 minutes or until cooked through. Remove meat from skillet; cover to keep warm.
• Add onions, green and red peppers, dressing mix and water to skillet. Bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Add meat mixture; stir. Let stand, covered, 5 minutes.
• Spoon meat mixture evenly onto tortillas; roll up.

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY

Steps:

• In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
• Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
• Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
• Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
• Preheat the oven to 350°F (180°C).
• Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
• Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
• Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
• Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
• Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
• Enjoy!

CHICAGO-STYLE BEEF AND CHEESE WRAP

Steps:

• Preheat the oven to 350 degrees F.
• Season the entire beef top round with the barbecue seasoning and set aside. Heat the olive oil in a large saute pan over high heat. Sear the beef on all sides until browned. Transfer the beef to a roasting pan and finish in the oven until cooked to medium, with an internal temperature of 130 degrees F, about 10 to 15 minutes. Allow the beef to rest before slicing. While the beef cooks, heat the beef broth in a saucepan with the thyme sprigs. Simmer over medium heat until reduced by half and then turn down the heat and keep warm. When the meat is cooked and rested, slice the beef thinly and add it to the pan of broth. Coat the beef in the broth. Warm the tortillas in a pan or in the oven. Top each tortilla with a few spoonfuls of cheese sauce, lettuce, then a few slices of beef and then some of the Giardiniera, and peppers. Roll up into a sandwich wrap and enjoy!

ITALIAN BEEF STEAK WRAP

Steps:

• Preheat the oven to 425°F. Pat Flank Steak dry on both sides, then season with salt and black pepper; press seasoning gently into the steak before flipping to season the other side.
• Prepare produce: cut onion and bell pepper into thin slivers, cut cherry tomatoes in half, and chop the basil.
• Place onion and bell pepper slices on a sheet pan and drizzle with 1 Tbsp. olive oil, then evenly season with 1 Tbsp. Italian seasoning. Place the pan in the oven and roast vegetables for approximately 10 minutes or until tender, stirring halfway through.
• While vegetables are roasting, heat a cast iron pan on the stove on MEDIUM-HIGH heat. Put 1-2 Tbsp. olive oil in the pan and spread it around. Sear Flank Steak for 1.5 minutes on each side . Place the cast iron pan with Flank Steak in the oven until the steak reaches an internal temperature of 135°F (for medium rare) to 145°F (for medium) using a meat thermometer in the thickest part of the steak. Remove the pan with Flank Steak from the oven. Let stand for at least 3 minutes (temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium).
• While the steak is resting, heat the panini press and start assembling a wrap. Lay the tortillas on a clean, dry surface. Layer ¼ of the lettuce, roasted onion, bell pepper, and cherry tomato halves on each tortilla.
• Cut steak across the grain into thin slices.
• Place 1/4 of the beef on each wrap. Top steak with 1 tsp. Italian seasoning, 1/4 of the chopped basil, 1 oz. blue cheese, and drizzle with balsamic vinaigrette dressing, if desired. Gently roll the wrap closed, place the seam down on the panini press, and press wrap. When done, remove from panini press and cut diagonally. Repeat 3 more times until all wraps are pressed.

STIR-FRY CHILLI BEEF WRAPS

Steps:

• Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
• Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
• Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.