Philly cheese steak wrap
6
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Chargrilled meat and veg make this dish full of captivating caramelised flavours and with the full and buttery flavours of the provolone cheese, this dish is a winner.
Ingredients
Ground paprika
1½ tsp
Garlic powder or flakes
1 tsp
Chilli powder
¼ tsp, (1 pinch)
Beef scotch fillet (rib eye), raw
400 g, (buy 2 x 250g) fat trimmed
Mushrooms
3 whole, portobello variety, thinly sliced
Red onion
1 medium, cut into thin wedges
Red capsicum
1 medium, thickly sliced
Yellow capsicum
1 medium, thickly sliced
Multigrain tortilla
4 regular, or wholegrain wraps
Dijon mustard
2 tbs
Provolone cheese
35 g, (1/3 cup) shaved
Watercress
½ cup(s), sprigs to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine the paprika, garlic and chilli powder on a plate. Add the beef and turn to coat. Lightly spray a chargrill or barbecue with oil and preheat to high heat. Cook the beef for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice the beef.
2
Meanwhile, cook the mushroom, onion and capsicum on the same chargrill or barbecue, turning occasionally, for 5-7 minutes or until tender.
3
Place the wraps on serving plates. Spread with mustard, then top with the vegetables, the beef, the provolone and the watercress. Season with cracked pepper. Roll to enclose filling.
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