Beef And Blue Cheese Wrap Food

ROAST BEEF AND BLUE CHEESE WRAPS

Steps:

• Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper. Set aside.
• Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add remaining 1/4 teaspoon pepper, cabbage, celery, onion, and bell pepper.
• Warm tortillas (I microwave for 10 seconds). Spread with cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up.
• Cut each rolled tortilla in half crosswise.

BEEF 'N' CHEESE WRAPS

Steps:

• Spread 1 side of each tortilla with cream cheese; layer with the carrots, Monterey Jack cheese, beef and lettuce. Roll up tightly and cover. Refrigerate for at least 30 minutes. Cut in half or into 1-in. slices.

GRILLED BEEF & BLUE CHEESE SANDWICHES

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

10-MINUTE STEAK & BLUE CHEESE WRAP

Steps:

• Heat the oil in a hot frying pan, season the steak, then fry with the onion and pepper for 4 mins over moderate heat. Stir in the balsamic glaze, continue to cook for 1 min, then remove from the heat.
• Warm the tortilla. Slice the steak into thin strips, then tip back into the pan with any meat juices and mix with the veg. Spoon the mixture over the middle of the tortilla, crumble over the cheese, then scatter with rocket or spinach. Fold to make a wrap and serve straight away.

ROAST BEEF SANDWICHES WITH BLUE CHEESE DRESSING

Steps:

• Using fork, mash cheese in bowl. Whisk in sour cream, mayonnaise and Worcestershire. Season with salt and pepper.
• Spread 8 bread slices with butter. Spread remaining 8 bread slices with cheese dressing; mound beef atop dressing, dividing equally. Sprinkle with salt and pepper. Top with peppers, if desired, then arugula and buttered bread slices. Cut sandwiches in half. (Can be made 6 hours ahead. Wrap in foil and refrigerate.)

BLUE CHEESE PEPPER STEAK WRAPS

Steps:

• Trim fat from beef.
• Slice very thinly across the grain into strips and place in ceramic or glass bowl.
• Mix together the baking soda and 1/4 cup water, then pour it over the beef.
• Stir well and let sit for 15 minutes.
• Remove the sliced beef from the bowl and rinse it well under running cold water in a colander.
• Let drain.
• Combine the mustard, black pepper, garlic, and salt in a large bowl.
• Add drained beef, tossing to coat.
• Heat olive oil and 1 Tbsp butter in a large nonstick skillet over medium-high heat.
• Add beef mixture, saute 4 minutes or until done.
• Remove the meat from the pan, keeping warm.
• Add remaining Tbsp of butter, mushrooms, onions, and bell pepper to pan, and saute 3 to 4 minutes to slightly brown.
• Add water, cover and cook about 5 minutes to preferred doneness.
• Add the cooked meat back into the pan and stir in vinegar.
• Remove from heat and stir in cheese.
• Warm tortillas according to package instructions.
• Spoon 1 cup mixture onto each tortilla, top each serving with 1/4 cup lettuce, and roll up.
• Serves 4.