Steak Wraps

I am fortunate enough to have a Mexican grocery store with in easy driving distance of my house. Along with great deals on fresh produce, they also have good beef sales. I took advantage of a recent sale on sirloin tip steaks and used that to create this make in minutes meal.

Unlike big meat slabs of steak at your typical grocery store, steak cuts at the Mexican market are very thin. These thin cuts make quick cooking easy. If you don't have a Mexican market nearby, ask your local store's butcher if they can slice some steaks very thin for you. Another option is to use pre-packaged Steak Umm's, but these tend to be more expensive, and fresher is better in my opinion.

South of the Border Steak Wrap

South of the Border Steak Wrap
• Thin sliced steak
• Cream cheese
• Salsa
• Salt, pepper, and butter for frying steak
• Large Lettuce leaf (optional)

Fry thin steak pieces in butter or ghee in a larg

e pan or on a griddle. Season with salt and pepper. Be careful not to over cook. Place cooked steak on a plate lined with paper towels. Blot with additional paper towels. Spread cream cheese over steak slice. Add salsa and roll up steak. If this looks like it might be a bit messy to you, wrap the steak wrap with a piece of leaf lettuce to help keep the fingers clean.
Allow 2 -3 wraps per person depending on steak size.

Philly Steak Wrap

• Thin sliced steak
• Cream cheese
• Fried onions, mushrooms and peppers
• Swiss cheese
• Salt, pepper, and butter for frying steak
• Large Lettuce leaf (optional)
Same technique as above, you are just using a different filling. Caramelize the onions before adding the peppers and mushrooms. This one will be messier because of the filling. Just be prepared.

Thin sliced steaks fry up quickly. Be careful not to overcook or they get tough.