Italian · Lunch
Roman Flatbread Beef Wrap
A Roman-style street wrap built on warm flatbread, filled with pan-seared beef sirloin, sautéed onion and bell pepper, and melted provolone. Finished with arugula, sun-dried tomato, and garlic-mustard mayonnaise, then rolled tight so the cheese binds the filling.
$6
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
598Calories
40.2gProtein
32.1gFat
37.8gCarbs
7.6gSugar
4.9gFiber
1180mgSodium
112mgChol
11.3gSat Fat
690mgPotassium
320mgCalcium
4.1mgIron
2.6mcgVitamin B12
18mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Slice onion, bell pepper, sun-dried tomato, and mince garlic. Warm flatbread in a dry pan over medium heat for 30 seconds per side until pliable.
2
Sear
Heat olive oil in a skillet over medium-high heat. Add onion and bell pepper, cook 5 minutes until onion turns translucent. Push to one side, add beef and garlic, sear 2–3 minutes until browned.
3
Melt
Lower heat to medium-low, lay provolone over beef and vegetables, cover 1 minute until glossy and melted.
4
Plate
Mix mayonnaise and mustard, spread on flatbread. Pile beef, cheese, and vegetables onto flatbread. Top with arugula and sun-dried tomato. Season with salt and pepper. Roll tightly and slice diagonally.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 22 flatbread (piadina-style, about 60g)
- 56g56g provolone cheese
- 11 onion
- 11 bell pepper
- 2 clove2 clove garlic
- 28g28g sun-dried tomato
- 20g20g arugula
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
