Philly Steak Wraps
Wrap it up! Traditional Philly sandwiches are transformed into tasty wraps with a contemporary twist.
- 1 tablespoon beef bouillon granules
- 1/2 cup water
- 3 garlic cloves, pressed
- 1/8 teaspoon ground black pepper
- 1 boneless beef top sirloin steak, cut 1 inch thick (1 pound)
- 1 small green bell pepper, cut into 1/4-inch strips
- 1 small onion, cut into 1/4-inch slices
- Vegetable oil
- 2 cups shredded mozzarella cheese
- 4 (9-10-inch) flour tortillas
Combine bouillon granules, water, garlic pressed with Garlic Press and black pepper in Small Batter Bowl. Place marinade and steak in resealable plastic food storage bag; turn to coat. Marinate in refrigerator 1-3 hours, turning occasionally.
When ready to serve, cut bell pepper into 1/4-inch strips and onion into 1/4-inch slices using Utility Knife. Remove steak from marinade; lightly pat steak with paper towel to absorb some of the moisture. Discard marinade.
Heat Grill Pan over medium heat 5 minutes. Place steak in pan; cook 6-8 minutes or until steak is medium-rare (145°F) to medium (160°F) doneness, turning once using Chef's Tongs. Remove steak to Large Grooved Cutting Board; cover loosely with aluminum foil.
Return pan to medium heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell pepper and onion; cook 5-7 minutes or until vegetables are crisp-tender, turning occasionally. Remove vegetables to Classic Batter Bowl. Wipe pan with paper towel; set aside.
Using Carving Set, carve steak crosswise into thin slices. For each wrap, sprinkle 1/2 cup mozzarella cheese over tortilla. Place one fourth of the steak and vegetables in center; roll up tightly. Repeat with remaining tortillas, steak and vegetables.
Heat pan over medium heat. Place wraps, seam side down, in pan. Spray tops of wraps lightly with vegetable oil; cook 2-3 minutes on each side or until grill marks appear deep golden brown. Remove wraps to cutting board; cut each wrap diagonally in half. Serve immediately.
- 4 wraps
4 servings of 1 wrap
Nutrients per serving:
Calories 600, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 145 mg, Carbohydrate 42 g, Protein 52 g, Sodium 740 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
2 1/2 starch, 1 vegetable, 6 meat (2 1/2 carb)
The Grill Pan is the perfect way to get delicious grilled flavor and attractive grill marks on food without setting foot out of the house. For best results, heat the pan over medium heat 5 minutes before adding food.
Beef bouillon granules are the granular form of dehydrated bouillon cubes. If you do not have bouillon granules on hand, you can substitute 3 beef bouillon cubes for the granules called for in this recipe.