Instructions

1. Cut the steak into bite size pieces, about 1-inch cubes.
2. Place them into a resealable plastic bag.
3. Add the Worcestershire sauce, paprika, onion and garlic powder.
4. Season with some of the salt and pepper. Seal and massage the meat to coat every bite with the seasonings.
5. Place the bag on your counter to marinate while you move on to pimento cheese.
6. Place the cream cheese, cheddar cheese, Monterey Jack cheese and mayonnaise into the bowl of a food processor.
7. Pulse until the cheese is a creamy mixture.
8. Add the pimentos, onions, garlic and paprika to the bowl and pulse 1 or 2 more times. Taste and season with salt and pepper.
9. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. A cast iron skillet is the best tool to use to get that really Southern flavor on the steak.
10. Place the steak bites into the skillet and brown on all sides leaving the centers rare.
11. Turn off the heat and start wrapping! Lay one tortilla onto your work surface.
12. Spread pimento cheese down the center of the tortilla leaving a 2-inch border on the top and bottom.
13. Spoon one-fourth of the steak bites, including the juices in the skillet, down the center (from top to bottom) over the cheese, leaving a 2-inch border on the top and bottom. We're going to fold the tortilla around the filling, so we need to leave some room for the filling to spread out. Now dollop a tablespoon or so of thousand island dressing over the steak bites.
14. Layer lettuce, tomatoes and pickles on top.
15. Fold the sides of the tortilla half way in toward the center. You will still see the filling in the middle.
16. Fold up the bottom third of the tortilla over the filling.
17. Roll up the tortilla tucking in the filling as you go.
18. Press down on the wrap to seal in the filling. At this point, I like to wrap the wrap in parchment paper. Continue with the remaining ingredients. When it's time to dig in, I cut the wrap in half, parchment paper and all, and just peel and bite my way through the sammich.