Roasted Garlic Cheesesteak Wrap

Ingredients

• 5 slices American cheese
• 3 Flour tortillas (3 medium, or 2 large burrito-sized)
• 2 tbsp Olive oil (For searing; the instructions specify heating 1 tbsp with the steak. The remaining amount is not otherwise allocated.)
• Salt (To taste; used for the steak and garlic sauce. The sauce also calls for a pinch.)
• Black pepper (Freshly cracked, to taste; also a pinch for the garlic sauce.)
• 1 cup Shredded lettuce
• 3 heads Garlic (Peeled cloves, for confit)
• 2 cups Olive oil (For garlic confit, or enough to completely submerge the garlic cloves; strain and reserve the garlic-infused oil. Actual amount used may depend on pot size.)
• 0.5 cup Mayonnaise (For the confit garlic cream sauce)
• 1 tsp Lemon juice
• 1 tsp Paprika
• 1 tsp Dried oregano
• 1 tsp Onion powder
• Steak (Amount not specified; chill or partially freeze for about 30 minutes, then slice thinly across the grain.)
• 1 tbsp Butter (For toasting the wraps)

Steps

1. 1

   Place the steak in the refrigerator to chill, or partially freeze it for about 30 minutes so it is easier to slice very thinly.

2. 2

   Put the peeled garlic cloves in a small pot. Pour in the olive oil, adding enough to completely submerge the cloves.

3. 3

   Heat the pot over low heat at about 250°F (120°C) for around 20 minutes, until the garlic is golden-brown, soft, and buttery.

4. 4

   Strain the garlic, reserving the garlic-infused oil for later cooking or dipping. Mash the soft cloves in a small bowl.

5. 5

   Whisk the mayonnaise, lemon juice, paprika, oregano, onion powder, salt, and pepper into the mashed garlic to make the sauce. Set it aside.

6. 6

   Slice the chilled steak across the grain into paper-thin strips.

7. 7

   Heat a cast-iron skillet or flat top over high heat with 1 tablespoon of the searing olive oil.

8. 8

   Add the sliced beef to the hot skillet. Season it with salt and pepper, and sear quickly without moving it much, until it develops a deep, browned crust. Turn off the heat.

9. 9

   Gather the cooked beef in the center of the hot pan. Layer the American cheese slices over the meat and cover the pan for about 30 seconds, until the cheese melts and binds the beef together.

10. 10

    Lay a flour tortilla flat on a clean surface. Spread a generous amount of the garlic cream sauce down its center.

11. 11

    Pile the cheesy steak mixture over the sauce, then add a layer of shredded lettuce over the meat.

12. 12

    Fold the tortilla sides inward tightly, then roll it firmly like a burrito to seal. Repeat with the remaining tortillas and filling.

13. 13

    Wipe out the skillet, or use a panini press. Set the heat to medium-low and melt the butter.

14. 14

    Place the wraps seam-side down in the pan. Press gently with a heavy spatula or press.

15. 15

    Toast for 2 to 3 minutes per side, until the tortillas are golden-brown and crisp and the cheese inside is completely melted.

Notes

The source gives no steak quantity. The listed 2 tbsp searing oil differs from the method's instruction to heat 1 tbsp; the remaining tablespoon is not allocated. The source states 2–3 wraps and offers either 3 medium tortillas or 2 large tortillas. The 2 cups of confit oil are specified as an approximate amount, or enough to submerge the garlic.

Nutrition per serving

• main
• American
• wrap
• comfort food
• pan-toasted
• crispy
• beef