Confetti Philly Steak Wrap Recipe

Name: Confetti Philly Steak Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds steak, cut on the diagonal into thin strips; 1/4 cup (60 ml) light soy sauce; 2 tbsp (30 ml) vegetable oil; 1 garlic clove, minced; 1 tbsp (15 ml) white wine; 1 tbsp (15 ml) plus 1 tsp (5 ml) sugar; 1 large red pepper, washed, seeded and thinly sliced; 1 large yellow pepper, washed, seeded and thinly sliced; 1 large green pepper, washed, seeded and thinly sliced; 1 cup (225 ml) thinly sliced red onion; 1 cup (225 ml) sliced mushrooms; 2 tsp (10 ml) salt; 1/2 tsp (2 ml) freshly ground pepper; 1 tsp (5 ml) dried oregano; 1 cup (225 ml) grated Monterey Jack cheese (optional); 6 pitas

Servings: persons

2 pounds steak, cut on the diagonal into thin strips
1/4 cup (60 ml) light soy sauce
2 tbsp (30 ml) vegetable oil
1 garlic clove, minced
1 tbsp (15 ml) white wine
1 tbsp (15 ml) plus 1 tsp (5 ml) sugar
1 large red pepper, washed, seeded and thinly sliced
1 large yellow pepper, washed, seeded and thinly sliced
1 large green pepper, washed, seeded and thinly sliced
1 cup (225 ml) thinly sliced red onion
1 cup (225 ml) sliced mushrooms
2 tsp (10 ml) salt
1/2 tsp (2 ml) freshly ground pepper
1 tsp (5 ml) dried oregano
1 cup (225 ml) grated Monterey Jack cheese (optional)
6 pitas

1
Trim the steak of any fat, and slice thinly into strips.
2
In a glass bowl, combine the soy sauce, 1 tbsp (15 ml) of the oil, garlic, white wine and 1 tsp (5 ml) of the sugar.
3
Add the beef, and stir to coat the meat.
4
Refrigerate for 30 minutes, or up to eight hours.
5
In a 10 or 12 inch skillet, heat the oil over high heat, then add the peppers, onion and mushrooms.
6
Cook over high heat, tossing the vegetables, adding the salt, pepper and the remaining sugar, stirring constantly.
7
Continue to cook for about five minutes, or until the vegetables are crisp but tender.
8
Season the mixture with oregano, then set aside.
9
Drain the steak from the marinade.
10
Heat a wok on high, then add the steak, stir-frying until it loses its pink color.
11
Remove from the heat.
12
Cut the pitas in half, and open each pocket.
13
Place some of the steak into each pocket, cover with some of the Monterey Jack cheese if used, and then top with the pepper and mushroom mixture.
14
Serve two halves per person.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds steak, cut on the diagonal into thin strips, 1/4 cup (60 ml) light soy sauce, 2 tbsp (30 ml) vegetable oil, 1 garlic clove, minced, and more.

Yes, Confetti Philly Steak Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Confetti Philly Steak Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions