Cooking Tips
Cheesy Steak & Mushroom Grilled Wraps
Tender steak strips with sautéed mushrooms, caramelized onions and gooey melted cheese, grilled crisp in a toasted tortilla.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
These wraps are steakhouse flavor in handheld form: thinly sliced steak seared with mushrooms and onions, piled into tortillas with two kinds of melted cheese and a creamy garlic sauce, then grilled until the outside is crisp and golden. The optional fries inside add crunch, and the extra sauce on the side is for dunking. They are perfect for lunch, dinner, or a weekend treat.
Ingredients
For the steak filling: 500 g beef steak (sirloin or ribeye), thinly sliced; 200 g mushrooms, sliced; 1 medium onion, thinly sliced; 3 garlic cloves, minced; 2 tbsp olive oil; 1 tbsp unsalted butter; 1 tbsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp black pepper; 1 tsp salt; ½ tsp dried oregano; ½ tsp chili flakes (optional).
For the cheesy wraps: 4 large flour tortillas; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; ½ cup cooked French fries, cut into smaller pieces (optional); 2 tbsp melted butter, for grilling; 2 tbsp fresh parsley, finely chopped.
For the creamy garlic sauce: ½ cup mayonnaise; 2 tbsp sour cream; 2 tbsp ketchup; 2 garlic cloves, finely minced; 1 tsp Dijon mustard; 1 tsp lemon juice; ½ tsp smoked paprika; ¼ tsp black pepper; ¼ tsp salt.
For garnishing and serving: 2 tbsp fresh parsley, chopped; ¼ cup diced fresh tomatoes; 1 cup crispy French fries; extra creamy garlic sauce for dipping.
Method
Stir together all the creamy garlic sauce ingredients and set aside.
Heat the olive oil and butter in a large pan over high heat. Sear the steak strips in a single layer for 2–3 minutes until browned, then remove and set aside.
In the same pan, cook the mushrooms and onion for 5–6 minutes until golden and softened. Add the garlic and cook for 30 seconds.
Return the steak to the pan with the Worcestershire sauce, smoked paprika, garlic powder, onion powder, pepper, salt, oregano and chili flakes if using. Toss for 1–2 minutes, then remove from the heat and rest briefly.
Warm the tortillas in a dry pan for 20–30 seconds per side so they fold without cracking. Spread each with garlic sauce, add a quarter of the steak and mushroom filling, a handful of each cheese, and fries if using.
Fold in the sides and roll tightly. Brush the outside with melted butter and grill seam-side down in a dry pan over medium heat for 2–3 minutes per side, until golden and crisp and the cheese is melted.
Rest for 2 minutes, slice in half, and serve with parsley, diced tomatoes, crispy fries and extra garlic sauce for dipping.
Cooking Tips
Slice the steak thinly against the grain — thick slices turn chewy in a wrap.
Do not overfill the tortillas; a modest filling rolls cleanly and grills evenly without bursting.
Grilling seam-side down first seals the wrap shut so the cheese stays inside.
Frequently asked questions
Can I use leftover steak?
Yes — slice it thinly and warm it briefly in the mushroom pan; avoid cooking it twice for long, or it will toughen.
How do I keep the wraps from going soggy?
Let the filling cool for a couple of minutes before assembling, and grill the wraps just before serving so the tortilla stays crisp.