I know it’s a bit of an oxymoron, a steak hoagie wrap, but I couldn’t come up with a better name for it. A butcher at our local grocery chain, Wegmans, suggested using top round cutlets in place of flank steak when making fajitas. It’s a cheaper cut of meat and it come’s pre-sliced so it cooks quick.
Quick Steak Hoagie Wraps
- 1 lb. top round cutlets, boneless
- red and green peppers, cut into strips
- 1 small red onion, cut into strips
- 1 tablespoon olive oil
- slices of Swiss cheese, or another preferred cheese
- multi-grain tortilla shells, or another preferred kind
- salt and pepper, to taste
In a medium skillet over medium heat, add two cutlets and season on both sides with salt and pepper. Cook about 3 minutes on each side or until cooked thoroughly. Repeat with other two cutlets, if cooking all of them or freeze in a ziplock bag. In a separate skillet over medium heat, add oil, peppers and onions. Saute until the onions are translucent, about 7 minutes. Transfer cooked cutlets to a cutting board and slice into 1″ pieces. Transfer to pan with the peppers and onions and stir to combine. On a plate, lay out tortilla shell and place some of the steak, pepper and onion mixture in the middle. Place two slices of Swiss cheese on top and cover with a microwave safe dish or bowl. Microwave on high for 30 seconds at a time, until cheese is melted. Roll up wrap, pinching in both ends and enjoy!