Fabulous Philly Cheesesteak Wrap

Credit: Catherine Roscoe Barr

Philly cheesesteak wraps are a great way to use up leftover steak

Wrap up your leftover steak for a dinner that puts a new twist on the classic Philly cheesesteak

This is a great dish to make when you have a little leftover steak that’s not quite enough for another meal. Adding veggies, cheese and a wrap beefs it up and makes an impressively tasty little meal.

I always have wraps on hand in the freezer because it’s a great way to use up leftovers and create novel meals. I really like Mountain Bread, an amazing paper-thin bread that’s about half the calories of a regular wrap, has no additives or preservatives, and only has three ingredients: flour, water and salt (they have a number of varieties including whole wheat, rice, barley, corn, oat and rye).

Onions and garlic are another staple that I am never without. Onions and garlic sautéed in olive oil and butter – oooh, forgetaboutit! Anything added to that concoction would be amazing.

I think the perfect drink for this meal is a Shandy. I mixed two parts Pale Ale with one part ginger ale and it was divine!

Ingredients

• 1 leftover steak, thinly sliced
• 1 onion, thinly sliced
• 1 green pepper, thinly sliced
• 6 mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1 tsp olive oil
• 1 tsp butter
• 1 tbsp beef or vegetable stock
• 3 wraps
• 3 x 1oz cheese slices (I prefer old white cheddar)
• pinch salt
• pinch pepper

Instructions

1. Slice steak, onion, green pepper, and mushrooms; mince garlic; and slice cheese.
2. Place large frying pan over medium-low heat and add half of the olive oil and butter.
3. When butter starts to bubble, add onions and garlic, stirring frequently until onions are brown.
4. Meanwhile, place a medium frying pan (a cast iron pan is tops!) over medium-low heat and add remaining olive oil and butter.
5. When butter starts to bubble, add mushrooms, arranging them so that none of the slices are on top of each other. This is a great tip that I learned from watching the movie Julie & Julia – don’t crowd the mushrooms!
6. Once the bottoms of the mushrooms are just-browned, carefully flip each slice over and cook for one more minute. Add mushrooms and green pepper to onion mixture. (At this point I usually turn the burner off and remove the pan from the stove because I like my peppers to be crunchy and nearly raw).
7. Return the medium frying pan to medium-low heat and add stock, stirring to scrape up any delicious brown bits from the mushrooms.
8. Add beef, stirring frequently. Cook just until the meat is hot – overcooking it will make it tough and difficult to eat.
9. Add meat to veggie mixture and serve immediately on a wrap topped with a piece of cheese.