A favorite combination of mine is blue cheese and steak. They compliment each other so well that it’s no wonder you’ll often find this pair on menus at steakhouses, sandwich shops, and even pizzerias. I made the recipe as written but will probably prepare it using 1 1/2 – 2 lbs of flank steak instead and double the blue cheese to 1 cup. Check out what fellow What’s Cookin, Chicago members thought about these Blue Cheese-Pepper Steak Wraps…
1 lb flank steak
1 tablespoon soy sauce
1/2 teaspoon garlic powder
salt & pepper to taste
cooking spray for sauteing
2 cups sliced mushrooms
1 medium onion, sliced
1 medium red bell pepper, seeded & cut into strips
1 1/2 tablespoons red wine vinegar
1/2 cup crumbled blue cheese
4 flour tortillas
2 cups chopped romaine lettuce
Trim fat from beef; slice beef into 1/4 inch strips and set aside.
Combine soy sauce, garlic powder, salt and pepper in a large bowl. Add the beef and toss to coat.
Place a large nonstick skillet over medium high heat and coat with cooking spray. Add the seasoned beef and saute until cooked thoroughly. Remove from the pan and keep warm.
To the same pan, add the mushrooms, onion and bell pepper. Saute until slightly caramelized, adding cooking spray as needed. Stir in the red wine vinegar and add the beef. Remove from heat and stir in the blue cheese.
Warm the tortillas according to package directions. Spoon 1 cup of the beef mixture onto each tortilla; top each serving with 1/2 cup lettuce and roll up.
Makes 4 wraps
“I liked this one because of the peppers and seasoned meat. I couldn’t particularly taste the blue cheese that much and that was frustrating also the beef tasted a bit rubbery. I would add either a blue cheese sauce with the blue cheese chunks or some ale mustard to add some complexity to the wrap. I liked this one the least because the taste was average and lacked the punch of the blue cheese.”
“I tasted the Blue Cheese Pepper Steak wrap which I thought was delicious – this wrap had it all steak, cheese, peppers – I did not want this wrap to be finished. This surprised me since I am not a huge blue cheese fan, but Joelen did a great job of just enough blue cheese, but not too much to overwhelm the pepper steak.”