Garlic Confit Cheesesteak Wrap

Ingredients

• 1 lb Ribeye or sirloin (Chilled; either cut can be used.)
• 5 rebanadas American cheese
• 2 Large flour tortillas (Or 3 medium tortillas.)
• 2 tbsp Olive oil (For searing the steak.)
• 1 tbsp Butter (For toasting the wraps.)
• Salt (To taste; the recipe calls for it in both the steak and the sauce.)
• Pepper (To taste; the recipe calls for it in both the steak and the sauce.)
• 1 cup Shredded lettuce
• 3 cabezas Garlic (Peeled, for confiting.)
• 2 cups Olive oil (For confiting the garlic; strain it after cooking.)
• 0.5 cup Mayonnaise
• 1 tsp Lemon juice
• 1 tsp Paprika
• 1 tsp Oregano
• 1 tsp Onion powder

Steps

1. 1

   Chill the steak in the refrigerator for 30 minutes.

2. 2

   Place the peeled garlic in a pot and cover it with the 2 cups of olive oil to confit it.

3. 3

   Cook the garlic in the oil at 250 °F (121 °C) for approximately 20 minutes, until soft and golden. Strain the oil.

4. 4

   Mash the confited garlic. Mix it with the mayonnaise, lemon juice, paprika, oregano, onion powder, salt, and pepper to make the sauce.

5. 5

   Slice the chilled steak thinly against the grain.

6. 6

   Heat a skillet over high heat and add the 2 tbsp of olive oil to sear the meat.

7. 7

   Add the steak and sear it until a crust forms. Turn off the heat.

8. 8

   Cover the steak in the skillet with the slices of American cheese. Cover the skillet for 30 seconds so the cheese melts.

9. 9

   Lay out the tortillas and spread the garlic sauce down the center of each one.

10. 10

    Distribute the cheesy steak and shredded lettuce over the tortillas. Roll them up tightly.

11. 11

    Melt the butter in a skillet over medium-low heat. Place the wraps seam-side down and toast them, pressing them, until golden and crispy.

Notes

The recipe does not specify how long or how to store the leftover sauce. Although it indicates 15 minutes of preparation and 20 minutes of cooking, the method also calls for chilling the steak for 30 minutes; the actual total time may be longer. The amount of salt and pepper is to taste.

Nutrition per serving

• main course
• American
• with meat
• with dairy
• with gluten
• pan-seared
• pan-toasted