Steak Bomb Wrap Recipe

Time2h

Serves4

Slow-roasted shaved prime rib, caramelized onions, mushrooms, pepper jack cheese, candied brown sugar bacon, and chipotle mayo.

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Ingredients

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1
Candied Bacon
Preheat your oven to 375°F (190°C). Place the bacon slices on a baking sheet lined with parchment paper. Sprinkle brown sugar evenly over the bacon and bake for 15-20 minutes or until crispy. Remove from the oven and let cool, then chop into small pieces.

2
Caramelizing Onions
In a large skillet over medium heat, add sliced onions and a tablespoon of olive oil. Cook for 15-20 minutes, stirring occasionally, until they become golden brown and caramelized. Remove from the skillet and set aside.
3
Sautéing Mushrooms
In the same skillet, add a tablespoon of olive oil. Add sliced mushrooms and cook for about 5-7 minutes until they are tender and browned. Season with salt and pepper, then set aside.

4
Slow-roasting Prime Rib
In a slow cooker, add shaved prime rib and season with salt and pepper. Cook on low for 6-8 hours or until the meat is tender and easily shredded. Once done, shred the meat with two forks and keep warm.

5
Wrap it Up
On a large flour tortilla, layer shredded prime rib, caramelized onions, sautéed mushrooms, chopped candied bacon, and a slice of pepper jack cheese. Drizzle with chipotle mayo. Roll the tortilla tightly to enclose the filling, folding in the sides as you roll.

6
Grilling the Wrap
Preheat a grill or panini press to medium-high heat. Place the wrap seam-side down on the grill and cook for about 3-4 minutes on each side or until golden brown and the cheese has melted. Remove from the grill and slice in half to serve.