I am fully aware that this is not really traditional pizza, but I like calling it Chicken and Kimchi Pizza, so the name stays. This is easy, tasty, and savory… Oh, this pizza is so gorgeous, my friends! Is it possible to ask for more? read more
If you’re a fan of Philly cheese steaks but looking for a simpler, lighter version, this Cheese Steak Wrap is a game changer. It’s melt-in-your-mouth delicious, super easy to make, and brings all the flavors you love with a few healthier tweaks. My family loves it, and I think you will too!
While this recipe isn’t a traditional Philly cheese steak, it hits the spot! I chose to wrap it up in a spinach tortilla for extra greens, but you can make it your own with a variety of options.
Steak: 1 pound of thinly sliced beef, which is available pre-packed at most stores.
Cheeses: I used 1 cup of shredded mozzarella and 4 slices of thick American cheese for that gooey, cheesy goodness.
Veggies: 1 large green bell pepper, 1 medium yellow onion, and 1 cup of mushrooms – the “magical trio” for flavor!
Wraps: 4 large spinach tortillas for a hint of green and added fiber, but you can use any.
Optional Additions: Butter lettuce, light mayo, a drizzle of your favorite dressings, and tomato slices for extra freshness.
Start by marinating your thinly sliced steak. I used simple ingredients. You can most definitely marinate overnight, but 30 minutes in the fridge is enough. Then throw the steak on a hot non-stick pan with a touch of oil. The meat comes out tender and bursting with flavor. Full recipe below.
I sautéed the mushrooms, onions, and green peppers in another pan – a separate process because, well, the boys tend to pick things out. But I would suggest keeping the veggies separately let everyone customize their wrap.
I evenly and thinly spread a bit of light mayo on the tortilla, then add some butter lettuce. Once the steak is cooked, layer it in your wrap, add your cheeses, and let them melt into the steak. Add in your cooked veggies, if you like. About half a sliced tomato in each wrap for that fresh crunch, and finally drizzle dome dressing such as ranch.
Fold up the sides if you like, roll tightly, and your cheese steak wrap is ready to enjoy. Serve it warm and let the flavors speak for themselves!
Wrap or Bread? Do you prefer a classic sub feel? Go with a French or Italian roll. If you like wraps, try spinach like me, or perhaps a low-carb tortilla, which we use most of the time.
Cheese Choices: While I used mozzarella and American cheese, provolone is a fantastic, truly a classic option. Feel free to experiment!
Add Some Greens: Butter or Boston lettuce brings a nice crisp, and spinach is always a great option for extra nutrients.
Wraps and sandwiches are so versatile! You can easily tweak this recipe to fit your family’s preferences – whether it’s adding extra veggies, skipping the cheese for a lighter bite, or loading up with sauces. This cheese steak wrap has become a family favorite, and I love how easy it is to adapt to everyone’s tastes.
With this easy Cheese Steak Wrap recipe, you get all the flavor of a Philly cheese steak in a more convenient, slightly healthier form. Whether you’re enjoying it for lunch or dinner, it’s bound to become a go-to in your household.
Let me know if you give this a try or if you have your own twists on this delicious classic!
If you by any chance make this yummy cheese steak wrap, make sure to tag me on social media, Instagram, Facebook, Pinterest, or TikTok; search @sandraseasycooking
Excellent Skillet Set on Amazon:
Stainless Steel Non-Stick Frying Pans, Ceramic
If you’re a fan of Philly cheese steaks but looking for a simpler, lighter version, this Cheese Steak Wrap is a game changer. It’s melt-in-your-mouth delicious, super easy to make, and brings all the flavors you love with a few healthier tweaks.
If you do not eat beef, you can use shaved of thinly sliced chicken.
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Happy Friday people… I am always looking forward to Fridays, and most of the time I make pasta for dinner. So how does this look to Y’all? Good, I assume! Before I start blabbering how good this is, I just want to say that this read more
It’s gotten really cold at night, but it’s so nice to see Spring has come and everything is starting to bloom. Tennessee is beautiful in every season, but Spring and Fall time are my favorites where you can really see the changes. I will miss comfort food a bit that winter brings every year, but it’s time to eat lighter meals and get ready for the summertime. I am sitting at my desk, thinking and writing about “lighter meals” while munching on some zucchini bread. So much for the lighter meals eh?!
I was craving it ever since I read a book that had described in detail about zucchini bread, if you read it you will know which book I am talking about because it was pretty memorable (WB), and of course I am drinking French roast vanilla coffee while listening to light music from my iPod. Kids are still asleep, and for me, this is a perfect Sunday morning, where I can write and work for several hours without any distraction, and the magic word “what’s for breakfast?”. I can indulge a little of a sweet bread for breakfast, right? It totally hits the spot at this moment.
One of my favorite gravy or sauces is the creamy mushroom sauce, although I love beef (brown) gravy. I could have made this with rice, pasta or even potatoes, but I didn’t simply because hubby and I devoured it with bread. No plates, just two forks, two hungry bellies and this pan in the middle of our table with the bread on the side. It was late afternoon, the kids were playing outside and we ate this without any manners, whatsoever, without talking, just focusing on the food in front. What? It’s not like I have to pretend in front of him, or vise versa, we’ve known each other for 17 years, after all! Manners are left behind after our first kid was born. LOL!
Anyhow… Originally, I wanted to make this with the ground lamb, but nearby grocery stores didn’t have any, it’s like they hid it just before Easter, and I didn’t want to drive to butcher’s place, so I had to saddle with the turkey, which is alright ’cause it was orgasmic!
This looks like Russian Stroganoff, doesn’t it? We see so many different recipes that it actually could be called turkey mushroom stroganoff, but to avoid people getting hyped over it and attacking me in the process, which believe it or not happened before I will just call it as it is.
Let me explain: I had a pleasure in these 5 years “knowing” lots of… Well, let’s say interesting people that like to voice their opinion more than you’d know, even if I named a dish certain way and it’s not made traditionally, email is waiting for me in the inbox, or from time to time they make an effort and leave a comment. I suppose that’s okay, we’re all a little bit nuts in one way or another, so your comments or emails to correct me in any way are more than welcome. I actually like real people, voicing their opinion, HOWEVER, now I am always prepared if anybody tries to explain why this dish or that dish is not (or it is) French, Italian, Russian, Greek, German etc.
Without further ado, here is my recipe…
Please read notes for more suggestions!
You do not have to make a mixture for the Turkey Patties. You can use the shortcuts, brand suggestions: Ballpark, Purdue, Jenny O, etc. -Frozen (thaw first) or already made patties, ready to cook/grill. It is your choice which brand you prefer. Also, you can ADD Beef, Chicken, or Lamb. I added 4 thick patties, however, you can make smaller sized patties. Serving size: it should be for 4 people if you have sides. Turkey Seasoning: This is not a burger, if it's for a burger, usually I'd add sage and thyme to the meat mixture, as well as panko breadcrumbs and an egg. Since we are adding it in the sauce, it is just little seasoning for the meat, so it wouldn't be plain patty. Sour Cream would not work for this, although it will not have a bad outcome, it just will not look, nor taste the same. Yogurt: I am in LOVE with the "Stony Field-Organic". It is a bit pricey comparing it to the other brands, but it tastes fantastic. It is usually stored in the health/organic part of the grocery store.
I was debating with myself, as I usually do, should I post one more smoothie and add it to the collection or a burger. Well, of course, burger won; my sinful, delicious, and juicy Burger with Caramelized Onions Yes, you are allowed to drool. The read more
This is probably not a real cowboy skillet, but it sounded like a fun title so there you go! I’ve been busy these few weeks, nothing unusual; recipe testing, photo shoots, prop shopping, etc. I’ve tried out so many potato recipes that I could turn into read more
Sautéed Sauerkraut with Sausage and Pasta recipe is down. If you wish to skip it, just jump to the recipe.
For this, I thought I will already have published a recipe for homemade sauerkraut. You know a whole cabbage head, fermented, that I was sharing on social media?
I sincerely apologize for not posting it as I promised. It’s one of those things when you plan and you think you have all the pictorial ready and then realize half of them are gone.
Step-by-step instructions are so important for you to understand how to do it, so I will try to make it again (fermented cabbage), so you can do it yourself.
If you can get hold of homemade, then that’s awesome, but if you cannot, just use store-bought.
I will add more details into notes and tips under the recipe.
I absolutely love this dish. It’s one of those oldies, but goodies from your grannies kitchen.
You might ask, how can this Sautéed Sauerkraut with Sausage and Pasta possibly work together
Let me tell you, this combination is amazing and if you love sauerkraut as much as I do as well as smoked sausage, bacon, and pasta.
Well, then you’ll be in love with this one, too.
Yes, you read the title right, this is made with pasta
If I translate it directly it’s called “patches”, like clothing patches (krpice), because it looks like it.
In some areas of Former Yugoslavia, it’s called differently, and to tell you honestly, I cannot translate it to make sense.
Flekice – would be “little stains” or “stain spots” if you literally translate it. If I take it to plural, it’s “Fleka” and that translates into “stain”. Doesn’t sound very appealing, right?
I assume most of the grandmothers and mothers who still remember this dish from their childhood make pasta patches from scratch.
However, I skipped all the fuss. Since there is no way that I can find here real pasta patches, I did use lasagna sheets and just broke them into pieces.
Improvisation! Honestly, it is not hard to make it at all, but it was easier for me to get “Homestyle” lasagna sheets and be done with it in less than 10 minutes.
This is seriously one delicious winter dish that you guys must try!
It’s a very delicious dish, but my pics were all gone from a few years ago and I am working hard to replace or update it.
I made this numerous times with regular pasta, like macaroni, or bow tie etc. It just that with Homestyle lasagna reminds me of that old and forgotten recipe.
If you click HERE — you will find a recipe: Sauteed Sauerkraut with Smoked Sausage.
Tag me on Instagram @sandraseasycooking if you make this delicious Sautéed Sauerkraut with Sausage and Pasta recipe.
Sautéed Sauerkraut with Sausage and Pasta Recipe
Sauerkraut: I find store-bought extremely salty, so I always wash under cold water, however, you can add it without washing, just make sure to squeeze cabbage juice out.
My sauerkraut is very mild in flavour. It is perfectly seasoned and not as sour as the store-bought. Either way, the addition of extra Salt is not necessary! It’s not a “huge” difference per se in taste between homemade and stores bought sauerkraut when it’s cooked, however, homemade give you a far better flavour.
How about trying a delicious twist on a classic—Italian Style Sloppy Joes? These melt-in-your-mouth sandwiches are truly irresistible, and my family devoured them in complete silence. I had no complaints around our dining room table, just the satisfying sounds of “mmm… nom… mmm” filling the read more
