Estate Dinners
Down ’n Dirty Southern Beef Wraps
The Strategy:
These hearty wraps bring together tender, pan-seared sirloin steak bites and a creamy, homemade pimento cheese for a modern nod to classic Southern comfort. Wrapping the warm, seasoned beef with cool lettuce, fresh tomatoes, and tangy pickles in a soft tortilla makes for a satisfying, flavor-packed bite. It is a fun, casual dish that is quick to prepare yet feels incredibly indulgent.
Ingredients
- 1 (12-ounce) sirloin beef steak
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 3 ounces cream cheese
- 4 ounces cheddar cheese, grated, about 1 cup
- 4 ounces Monterey cheese, grated, about 1 cup
- ½ cup mayonnaise
- 1 (4-ounce) jar pimentos, drained
- 2 to 3 green onions, thinly sliced, about 2 tablespoons
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 4 (10 or 12-inch) flour tortillas
- 4 tablespoons prepared thousand island dressing (see tip below for making your own)
- Baby lettuce leaves
- Sliced tomatoes
- Dill pickle rounds
Instructions
- Cut the steak into bite size pieces, about 1-inch cubes.
- Place them into a resealable plastic bag.
- Add the Worcestershire sauce, paprika, onion and garlic powder.
- Season with some of the salt and pepper. Seal and massage the meat to coat every bite with the seasonings.
- Place the bag on your counter to marinate while you move on to pimento cheese.
- Place the cream cheese, cheddar cheese, Monterey Jack cheese and mayonnaise into the bowl of a food processor.
- Pulse until the cheese is a creamy mixture.
- Add the pimentos, onions, garlic and paprika to the bowl and pulse 1 or 2 more times. Taste and season with salt and pepper.
- 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.
- Place the steak bites into the skillet and brown on all sides leaving the centers rare.
- Turn off the heat and start wrapping!
- Lay one tortilla onto your work surface.
- Spread pimento cheese down the center of the tortilla leaving a 2-inch border on the top and bottom.
- 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.
- Layer lettuce, tomatoes and pickles on top.
- Fold the sides of the tortilla half way in toward the center. You will still see the filling in the middle.
- Fold up the bottom third of the tortilla over the filling.
- Roll up the tortilla tucking in the filling as you go.
- 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.
Cook’s Tip
For a really quick thousand island dressing stir together ½ cup mayonnaise, 2 tablespoons chili sauce, 1 tablespoon sweet pickle relish, 1 teaspoon finely diced red onion, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt and 1 ⁄ 8 teaspoon coarse black pepper.
The full recipe lives in the Vault
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The Heart of the Table
These wraps offer a playful and relaxed dining experience, perfect for casual lunches or easy-going evening gatherings. The combination of warm steak and creamy, sharp pimento cheese creates a delicious harmony that feels both familiar and exciting. It encourages guests to relax, peel back the parchment paper, and enjoy a laid-back meal filled with cheerful chatter.
- a pair of professional-grade stainless steel locking kitchen tongs
- a flexible stainless steel slotted turner with a walnut handle
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a pair of hand-carved olivewood serving tongs with a polished finish
- a sturdy food processor with a sharp S-blade
- a thick end-grain maple cutting board with a juice groove
Neighborly Grace
- THE PRESENTATION: Wrap each assembled tortilla in parchment paper, slice them cleanly in half on the bias, and stack them on a wooden board so the colorful fillings are visible.
- THE POUR: A cold, crisp lager or a tall glass of sweet iced tea with a wedge of lemon to balance the rich cheese and steak.
- THE VIBE: Sun-Drenched Patio: The rustle of green leaves and bright daylight create a breezy, cheerful setting for a relaxed, casual meal.
