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Blue Cheese-Pepper Steak Wraps (10/19/2007)

Blue Cheese-Pepper Steak Wraps

2 pounds sirloin steak or Round Steak
3-4 teaspoons dried mustard
1 teaspoon fresh ground black pepper
½ teaspoon garlic powder
½ teaspoon salt
Cooking spray
2-3 cups sliced fresh mushrooms
1 large onion, cut in ¼ inch wedges
1 red bell pepper, seeded and cut into 1/4 inch strips
1 yellow pepper, seeded and cut into 1/4 inch strips
4 tablespoons water
3 tablespoons red wine vinegar
1 cup crumbled blue cheese or feta cheese
8 (8 inch) flour tortillas
3 cups chopped romaine lettuce
1 pkg. Your Favorite French Fries

Trim fat from beef; slice into ¼-inch strips. Set aside. Combine mustard, black pepper, garlic powder and salt in large bowl. Add beef, tossing to coat.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef mixture; sauté 4-5 minutes or until done. Remove from pan; keep warm. Add mushrooms, onion, and bell pepper to apn; sauté 2-3 minutes. Add water, cover and cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from heat; stir in cheese.

Warm tortillas according to package directions. Spoon 1 cup mixture onto each tortilla; tope each serving with ½ cup lettuce, and roll up. Serve with baked French Fries.

Recipe courtesy Cooking Light magazine &

This week's recommended wine from Van's Liquor Store in East Dubuque is:
Simi Alexander Valley Cabernet Sauvignon.

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