Happy Sunday! I am excited to participate in this week’s Sunday Supper which is all about lean beef recipes. After several months of eating more than my fair share of pizza, burgers and all kinds of sweets, I found it becoming difficult to button my pants. In less than a year, I must have gained about 20 lbs and had a bit of a breakdown over Thanksgiving weekend. For someone who loves everything about food, I knew I had to trim some of the fat and get back to my happy weight. On December 1st, I said hello to clean eating and goodbye to sugar, processed foods, pasta, wine, my daily Starbucks lattes and any type of sweets. In 30 days, I reached the halfway point of my goal and dropped 10 lbs and several inches. While I still have my cheat days, I have been putting all of my focus on healthy eating. Lean beef is a staple in my diet and I enjoy weekly stir frys, steak salads, lettuce wrap steak tacos and more. One of my favorite weekend brunch meals at home is my steak and egg wrap. I love it because it can be enjoyed at any time of the day and my version is much more figure friendly than most steak wraps.
For my wrap, I prefer to use a spinach or whole wheat wrap, but you can use whatever you prefer. For the steak, I like to pick-up pre-cut stir-fry/fajita strips in the meat section at my local Publix. When available, I try and buy organic. You can use any type steak you like and slice into thin strips for the wrap. Sometimes my cravings vary, but for the most part I add avocado, red onion, lettuce and tomato. I use any left over produce to add to a salad later for dinner. Since spotting them at the store a few months ago, I have been loving the whipped spreads from Philadelphia Cream Cheese and for this recipe I used their chive flavor. The whipped spreads are lower in calories and are ideal for wraps. Depending on my mood, I might scramble some egg whites or fry a whole egg over easy for my wrap, it is entirely up to you. This is something I have been making for years and I never really thought about sharing my recipe until now, so please give me your feedback. Sometimes I do things in the kitchen without really thinking about them, as they have just become so routine.
I hope you enjoy my recipe, as it is a great meal to start the day with.
- 1 whole wheat or spinach wrap (I opt for organic or gluten free)
- 1 package of pre-cut stir-fry/fajita steak strips (found in meat aisle) or 1 sirloin
- 1 egg (you can also prepare scrambled egg whites)
- 1 red onion, sliced
- 1 tomato, sliced
- 1 avocado, sliced
- Lettuce of your choice
- 1 TBS Philadelphia Whipped Chive (optional)
- 1 TBS olive oil, plus additional seasonings you desire for pan frying the steak
- In a grill pan, add olive oil and minced garlic and heat over medium high.
- Add strips of steak (season as you desire prior to grilling) and grill to desired temperature.
- While steak is grilling, slice your onion, tomato and avocado. Remove steak from heat when done and place on a dish.
- I like to warm my wrap in an un-greased pan on medium heat, but you can use at room temperature. Once my wrap is warm, I place it on my work surface. I spread a thin layer of Philadelphia Whipped Chive Cream Cheese for extra flavor, but this is optional. Next I place lettuce, tomato, avocado and onion slices and then about 6 pieces of the steak in the center of the wrap. Now is time to quickly fry the egg or make the scrambled egg whites. Once the egg is ready, I place my over-easy egg or scrambled egg whites on top and then begin to fold my wrap like a burrito. Be careful that it is not to full or you will not be able to wrap it without the egg yolk breaking. Secure the wrap on each end with a bamboo pick or frill pick. Slice in the middle and place on a plate. Serve with fresh fruit and enjoy!
- **I use my left-over strips of steak for a stir-fry.
- **You can add or substitute other items like bell peppers, asparagus or mushrooms in your wrap.
Appetizers, Soups, and Salads
- Baked Kibbeh with Yogurt Sauce by Food Lust People Love
- Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
- Italian Wedding Soup by Hardly A Goddess
- Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
- Sirloin Quinoa Salad by Gluten Free Crumbley
- Spaghetti and Meatball Soup by Cricket’s Confections
- Steak Taco Salad Wonton Cups by Caroline’s Cooking
- Thai Steak Salad with Noodles by Positively Stacey
- Warm Steak Salad by Food Done Light
Lean Ground Beef Recipes
- Cheeseburger Stew by Our Good Life
- Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
- Clean Eating Meatloaf by Feeding Big
- Clean Eating Sloppy Joes by A Mind “Full” Mom
- Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
- Shepherd’s Pie by Simple and Savory
- Smothered Hamburger Steaks by Grumpy’s Honeybunch
- Spaghetti Squash with Chili by Recipes Food and Cooking
- BBQ Filet Beef Tips by The Freshman Cook
- Beef Broccoli Pasta by Wholistic Woman
- Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
- Beef Steak Fajitas by Asian In America
- Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
- How to Make Homemade Beef Pho (Pho Bo) by Cosmopolitan Cornbread
- Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession
Sandwiches and Wraps
- Asian Steak Lettuce Wraps by The Chef Next Door
- My Big Lean Greek Beef Wrap by Go Epicurista
- Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
- Spicy Beef Lettuce Wraps by Pies and Plots
- Spicy Beef Tacos by Hezzi-D’s Books and Cooks
- Steak and Eggs Wraps by Eat, Drink and be Tracy
- Baked Chicken Fried Steak by Dizzy Busy and Hungry
- Chile Lime Flank Steak Tacos by The Redhead Baker
- Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
- Flank Steak Roulades by That Skinny Chick Can Bake
- Flank Steak with Chimichurri by Monica’s Table
- Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
- Swiss Steak by Palatable Pastime
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