Southwest Steak Wraps

Around the Campfire

Southwest steak wraps are a fast dinner that feels bigger than the effort. The steak sears quickly, the peppers add color, and tortillas make the whole meal portable.

This recipe teaches slicing and staging. Steak should cook hot and rest briefly, while peppers and tortillas use gentler zones.

Why This Recipe Works

The Blackstone gives steak a hot sear while peppers, tortillas, and cheese can be handled alongside it without another pan.

Quick Facts

• Serves: 4
• Heat zone: Medium-high
• Best for: Quick dinners, wrap nights, leftover steak
• Teaches: Hot sear plus assembly zones

Shopping List

• Flank steak or steak strips
• Tortillas
• Bell peppers
• Pepper Jack cheese
• Seasoning
• Oil

Home Prep

Slice peppers at home. Season or marinate steak before the trip if desired.

Cooler Packing

Keep steak cold and below ready-to-eat foods. Store tortillas dry.

Equipment

• Blackstone griddle
• Spatula
• Tongs
• Knife and board

Heat Zones

Use medium-high for steak and medium for peppers. Warm tortillas on a cooler zone.

Ingredients

• 1 pound flank steak or sirloin steak
• 4 large flour tortillas (about 10–12 inch)
• 2 medium bell peppers, sliced
• 1 cup shredded Pepper Jack cheese
• 2 tablespoons oil (such as canola or avocado oil)
• 1 teaspoon Southwest or fajita seasoning blend

Instructions

1. Preheat the griddle to medium-high.
2. Add 1 tablespoon oil and the sliced bell peppers to the griddle. Cook, stirring occasionally, about 5–7 minutes until softened. Move peppers to a cooler side.
3. Add the remaining 1 tablespoon oil and lay the steak on the hot zone. Sprinkle the steak evenly with the Southwest seasoning. Sear 3–4 minutes per side (for flank, sirloin, or similar) until cooked to your preferred doneness.
4. Transfer steak to a clean plate and let rest 5 minutes, then slice thinly across the grain.
5. Place tortillas on the griddle’s cooler side for 1–2 minutes, flipping once, until just warmed and pliable.
6. Assemble wraps: Place sliced steak, peppers, and about 1/4 cup Pepper Jack in each tortilla.
7. Fold in the sides and roll up tightly. Lay wraps seam-side down on the griddle to toast for 1 minute, if desired, until lightly crisped.

Doneness

Cook steak to your preferred doneness and slice thin for wraps.

Common Mistakes

• Overcooking thin steak.
• Forgetting to rest before slicing.
• Overfilling tortillas.

Serving Suggestions

Serve with salsa, chips, corn, or salad.

Variations

• Add 1 small onion, sliced, with the peppers.
• Use chicken in place of steak.
• Add sour cream or salsa at the table.

Dietary Adaptations

• Gluten-free: Use gluten-free tortillas.
• Dairy-free: Skip cheese.
• Low-carb: Serve as bowls.

Scaling

Cook steak in batches and assemble wraps at the table.

Weather Notes

Wind can cool tortillas quickly. Keep them stacked after warming.

Leftovers

Leftovers become breakfast wraps, quesadillas, or rice bowls.

Kid Helper Tasks

Kids can choose fillings and help fold wraps away from the griddle.

Dragonfly Tip

Slice steak across the grain. Wraps are much easier to eat when the meat is tender.

Dragonfly Challenge

Try one wrap toasted and one soft. Pick the better camp version.