Bacon Steak Wraps
These bacon steak wraps combine seasoned steak, crispy bacon, arugula, bell pepper, fried onions and blue cheese with a creamy homemade blue cheese dressing.
Servings: 6
Ingredients
- 1 Pound chuck steak cut into ¼-inch pieces
- 1 Teaspoon chili powder
- 1 Teaspoon oregano dried
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 1 Tablespoon olive oil
- 6 Slices bacon thick cut
- ½ Cup blue cheese crumbles
- 1 Cup arugula
- 1 Cup fried onions
- 1 bell pepper sliced
- 6 flour wraps
For the Blue Cheese Dressing
- 2 Tablespoons mayonnaise
- 2 Tablespoons sour cream
- 2 Ounces blue cheese
- 2 Tablespoons buttermilk
- parsley fresh
- 1 Pinch salt
- 1 Pinch black pepper
- 1 Tablespoon lemon juice
Instructions
- Bring the steak pieces to room temperature.
- Prepare the dressing. Combine all ingredients in a small bowl and whisk. Refrigerate until ready to serve.
- Preheat a frying pan over medium high heat.
- Combine chili powder, oregano, salt, and pepper in a small bowl or ramekin.
- Add steak bites to a medium bowl and toss with olive oil and seasoning.
- Add bacon and peppers to the hot pan. Cook bacon until crispy and transfer to a paper towel lined plate. Cook peppers until softened, about 3 more minutes. Remove from bacon grease and set aside.
- Next, add the steak to the bacon grease and cook for about 4 minutes, turning the pieces as they brown, or until cooked to your preferred doneness.
- Place a tortilla onto a solid work surface. Line steak down the middle, then peppers, arugula, blue cheese crumbles, and last fried onions. Drizzle with blue cheese dressing. Tightly wrap and secure with a pick.
Notes
Cut the steak evenly: Keep the pieces about the same size so they cook at roughly the same rate.
Cut against the grain: Look for the lines of muscle fibers running through the steak and slice across them rather than in the same direction. This helps keep the steak tender.
Don’t crowd the skillet: You want the steak to sear rather than steam. If your skillet is small, cook it in two batches.
Drain the bacon: Let the cooked bacon drain on a paper towel before adding it to the wraps so they don’t get overly greasy.
Assemble just before serving: I wait until everything is ready before putting the wraps together so the tortilla and fried onions don’t get soggy.
Cut against the grain: Look for the lines of muscle fibers running through the steak and slice across them rather than in the same direction. This helps keep the steak tender.
Don’t crowd the skillet: You want the steak to sear rather than steam. If your skillet is small, cook it in two batches.
Drain the bacon: Let the cooked bacon drain on a paper towel before adding it to the wraps so they don’t get overly greasy.
Assemble just before serving: I wait until everything is ready before putting the wraps together so the tortilla and fried onions don’t get soggy.
Nutrition
Calories: 468kcal | Carbohydrates: 22g | Protein: 22g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1027mg | Potassium: 432mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 27mg | Calcium: 188mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
