Steak-And-Potato Wrap Recipe

Name: Steak-And-Potato Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound lean, boned sirloin steak, cut into thin strips; 1 (8-ounce) package presliced fresh mushrooms; 1/4 cup minced shallots; 2 garlic cloves, minced; Cooking spray; 1/2 cup dry red wine; 1/4 teaspoon dried thyme; 1/4 teaspoon freshly ground pepper; 1/2 cup bottled home-style savory beef gravy; 3 cups frozen shredded hash brown potatoes; 1/4 teaspoon salt; 5 (8-inch) fat-free flour tortillas; 2 1/2 cups thinly sliced romaine lettuce

Servings: persons

3/4 pound lean, boned sirloin steak, cut into thin strips
1 (8-ounce) package presliced fresh mushrooms
1/4 cup minced shallots
2 garlic cloves, minced
Cooking spray
1/2 cup dry red wine
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1/2 cup bottled home-style savory beef gravy
3 cups frozen shredded hash brown potatoes
1/4 teaspoon salt
5 (8-inch) fat-free flour tortillas
2 1/2 cups thinly sliced romaine lettuce

1
Place a large nonstick skillet over medium- high heat until hot. Add steak; saute until browned. Drain well. Place steak in a medium bowl; set aside. Wipe skillet clean with paper towels.
2
Place skillet over medium-high heat until hot. Coat mushrooms, shallots, and garlic with cooking spray; add to skillet. Cook, stirring constantly, until tender. Add wine, thyme, and pepper; cook 8 minutes or until most of liquid evaporates. Remove from heat; stir in gravy. Add mixture to steak in bowl; stir well, and set aside. Wipe skillet clean with paper towels.
3
Place skillet over medium-high heat until hot. Coat potatoes with cooking spray. Add potatoes to skillet, spreading to an even layer; add salt. Cook 5 minutes (do not stir). Turn potatoes over, and cook an additional 5 minutes (do not stir). Add potatoes to steak mixture in bowl, and stir well.
4
Warm tortillas according to package directions. Spoon steak mixture evenly down the center of each tortilla, and top with lettuce; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.

983

kcal

Calories

Fat

144

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 3/4 pound lean, boned sirloin steak, cut into thin strips, 1 (8-ounce) package presliced fresh mushrooms, 1/4 cup minced shallots, 2 garlic cloves, minced, and more.

Yes, Steak-And-Potato 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!

Steak-And-Potato Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions