Bacon Steak Wraps

Bacon Steak Wrap Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chuck steak: Cut it into small, even pieces so it cooks quickly. Chuck has plenty of beefy flavor, but sirloin or flank steak will also work.
Seasonings: Chili powder, dried oregano, salt and black pepper season the steak before it hits the skillet.
Bacon: I like thick-cut bacon here because you get bigger, crisp pieces throughout the wraps. You’ll also cook the steak in some of the bacon grease.
Blue cheese: You’ll need crumbled blue cheese for both the wraps and the homemade dressing.
Arugula: Its peppery flavor works really well with the steak and rich blue cheese.
Fried onions: These add a really good crunch. I wouldn’t skip them!
Bell pepper: It cooks alongside the bacon until tender.
Flour tortillas: Use tortillas large enough to hold all those fillings and still wrap securely.
Dressing ingredients: Mayonnaise, sour cream, blue cheese, buttermilk, fresh parsley and lemon juice make the creamy blue cheese dressing.

How to Make Steak Wraps with Bacon

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the dressing: Whisk all dressing ingredients in a bowl and refrigerate.
Season the steak: Toss steak bites with olive oil and spices.
Cook the bacon and peppers: Cook them together until the bacon is crisp, then remove the bacon and continue cooking the peppers until tender.
Sear the steak: Brown the seasoned steak in bacon grease.
Assemble the wraps: Layer steak, peppers, arugula, blue cheese and onions in a tortilla. Drizzle with dressing and wrap tightly.

Substitutions and Variations

Different steak: Sirloin, flank steak or top round can be used instead of chuck. Whichever cut you choose, slice it against the grain for more tender pieces.
Gluten-free: Use gluten-free flour tortillas. One reader told me these turned out perfectly with gluten-free tortillas, and that’s the swap I’d make since I have celiac disease.
Not a blue cheese fan: Try feta or goat cheese instead and use another creamy dressing that you like.
Make them spicy: Add sliced jalapeños, hot sauce or a pinch of cayenne to the steak seasoning.
Change the greens: Baby spinach, chopped romaine or mixed greens can replace the arugula.
Use leftover steak: These are also a good way to use cooked steak. Slice or chop it, warm it briefly and then assemble the wraps as usual.

Serving Suggestions

With a salad: This steak wraps recipe would be delicious with a Mediterranean quinoa salad, Hawaiian macaroni salad or iceberg wedge salad.
With a hot side dish: Crispy stacked potatoes or truffle polenta fries would be good.

How to Store Bacon Steak Wraps

Store: I like these best served right away while the steak is still hot. If you have leftovers, store the steak, bacon, vegetables and dressing separately in airtight containers in the refrigerator for up to 3 days and assemble the wraps when you’re ready to eat.
Freeze: I don’t recommend freezing the assembled wraps because the fresh ingredients and dressing won’t thaw well.
Reheat: Warm the steak, bacon and peppers briefly in a skillet or microwave, then assemble with the cold ingredients and dressing.