Bacon Steak Wraps
Bacon steak wraps are packed with juicy steak, crispy bacon, bold seasoning and creamy dressing, making them a fast, flavorful and filling meal option.
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 4 minutes, stirring often to turn.
- 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 steak evenly: Smaller pieces cook more evenly and quickly.
Cut against the grain: To ensure the meat comes out tender for these beef wraps. Check for parallel muscle fiber lines running down the beef and cut across them. If there are fibers running both ways, you can just adjust your cutting direction.
Drain bacon well: Keeps the wrap from getting greasy.
Serve immediately: For the best texture and flavor, enjoy while warm.
Cut against the grain: To ensure the meat comes out tender for these beef wraps. Check for parallel muscle fiber lines running down the beef and cut across them. If there are fibers running both ways, you can just adjust your cutting direction.
Drain bacon well: Keeps the wrap from getting greasy.
Serve immediately: For the best texture and flavor, enjoy while warm.
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
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