8oz.Extra sharp white cheddar cheese in block form
1Tbsp.Olive oil
1lb.Thin sliced ribeye steak cut into thin strips
½C.Bell pepper chopped
½C.Onions chopped
1tsp.Steak seasoning
3oz.Cream cheese
Salt and pepper to taste
Freshly chopped parsley for garnish
Instructions
Preheat the oven to 375 degrees, and line a large baking sheet with parchment paper.
Shred the cheese, and spread it in 3-4 inch wide circles on the baking sheet, leaving room between each circle. You should be able to make 8 small circles total.
Bake the cheese for 8-10 minutes until the edges begin to just brown, and the cheese takes on a lace-like appearance.
While the cheese is cooking, heat the oil in a large skillet over medium-high heat on the stove.
Add the meat, onions and peppers to the skillet, and cook until the meat is browned and vegetables are beginning to become tender.
Sprinkle the steak seasoning and salt and pepper to taste into the skillet, and stir to combine.
Place the cream cheese into the skillet, and stir until melted and combined. Set the meat mixture aside.
Remove the cheese from the oven, and allow it to sit for a few minutes until it is just cool enough to handle.
Place a layer of the meat filling down the center of each circle, and roll the cheese up around it to form a wrap. Repeat this with each circle of cheese until 8 wraps have been formed.
Let the wraps cool for several more minutes, and serve sprinkled with freshly chopped parsley if desired.
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