Steakhouse Beef Wraps
Bob Gadsby, MONTANA
Total Preparation and Cooking Time: 30 Minutes Makes 4 servings

1		package refrigerated fully-cooked beef tri-tip roast (about 1-1/2 pounds)
2		tablespoons rosemary-flavored or plain olive oil
2		medium red onions, thinly sliced
		Salt and pepper
1		package (16 to 18 ounces) refrigerated or frozen ready-to-eat garlic-flavored mashed potatoes
1/4		cup crumbled Gorgonzola or blue cheese
4		burrito-size tomato or spinach-flavored or plain flour tortillas (11 to 12-inch diameter), warmed
		Red onion rings and crumbled Gorgonzola cheese

1. Heat oil in large nonstick skillet over medium heat until hot. Add sliced onions; cook 15 minutes or until golden, stirring occasionally. Season with salt and pepper.

2. Meanwhile microwave beef tri-tip according to package directions; let stand 5 minutes. Carve across the grain into 1/8-inch thick slices.

3. Microwave potatoes according to package directions. Stir in 1/4 cup cheese

4. Spread tortillas evenly with potatoes, leaving 1-inch border around edge. Top potatoes with beef, then with onions. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up tightly. Cut wraps diagonally in half. Garnish with onion rings and cheese.

Cook’s Tip: If fully-cooked tri-tip is not available, recipe can be made with one package (16 to 17 ounces)
refrigerated fully-cooked boneless beef pot roast with gravy. Heat according to package directions.
Remove pot roast from gravy; reserve gravy for another use. Cut pot roast into thin slices or shreds.