There’s something undeniably satisfying about a perfectly balanced Steak and Blue Cheese Wrap. That combination of tender, juicy steak, pungent blue cheese, and crisp vegetables wrapped in a soft tortilla creates a flavor experience that feels both indulgent and wholesome at the same time. These Steak and Blue Cheese Wraps have become my go-to solution for transforming leftover steak into a lunch that feels intentional and special rather than like an afterthought.

I first created these Steak and Blue Cheese Wraps the day after a dinner party where I’d admittedly gone overboard on grilling steaks. As I stared at the container of leftover flank steak in my refrigerator, I wanted something more exciting than the usual steak sandwich. Remembering a memorable salad I’d had at a steakhouse with blue cheese and arugula, the idea for these wraps was born. After a bit of experimenting with different components and ratios, these Steak and Blue Cheese Wraps quickly became a household favorite.

What makes these Steak and Blue Cheese Wraps special is the attention to detail in each component. The homemade balsamic drizzle adds a sweet-tangy note that cuts through the richness of the steak and blue cheese. The peppery arugula provides freshness and a slight bite, while the quick-pickled red onions contribute a bright, acidic crunch that takes these wraps from good to exceptional.

Last month, I packed these Steak and Blue Cheese Wraps for a picnic with friends, and my normally food-indifferent friend Mark asked for the recipe before we’d even finished eating. That’s when you know you’ve got a winner on your hands!

Let me walk you through how to create these Steak and Blue Cheese Wraps that combine steakhouse flavors with lunchtime convenience.

Why You’ll Love These Steak and Blue Cheese Wraps

These Steak and Blue Cheese Wraps transform leftover steak into an entirely new, crave-worthy meal
Ready in just 20 minutes, these Steak and Blue Cheese Wraps deliver restaurant quality flavor with minimal effort
The balance of flavors in these Steak and Blue Cheese Wraps—savory, tangy, peppery, and creamy—creates a satisfying complexity
These Steak and Blue Cheese Wraps are endlessly customizable to your personal preferences
Perfect for meal prep—the components can be prepared ahead for quick assembly throughout the week
Portable and neat to eat, these Steak and Blue Cheese Wraps work wonderfully for picnics, work lunches, or casual entertaining
Unlike many wraps that get soggy, these Steak and Blue Cheese Wraps stay fresh thanks to strategic ingredient layering

Ingredients for Steak and Blue Cheese Wraps

For the Wraps

12 ounces cooked steak (flank, ribeye, or sirloin), thinly sliced
4 large flour tortillas (10-inch size)
4 ounces blue cheese, crumbled
2 cups fresh arugula
1 large ripe avocado, sliced
½ cup quick-pickled red onions (recipe below)
¼ cup balsamic glaze (store-bought or homemade)

For the Quick-Pickled Red Onions

1 medium red onion, thinly sliced
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt

For the Simple Herb Spread (Optional)

¼ cup mayonnaise
1 tablespoon fresh chives, minced
1 tablespoon fresh parsley, chopped
1 clove garlic, minced
¼ teaspoon black pepper

Ingredient Tips:

For the steak, this recipe is perfect for using leftovers, but you can also quickly cook a fresh steak—just allow it to rest and cool slightly before slicing
Blue cheese can be substituted with gorgonzola for a milder flavor or feta if you prefer less pungency
The quick-pickled onions can be made up to a week in advance and kept refrigerated for multiple uses

Step-by-Step Instructions for Steak and Blue Cheese Wraps

Prepare the Quick-Pickled Red Onions

Thinly slice the red onion using a sharp knife or mandoline. Place the slices in a glass jar or container.
In a small saucepan, combine the apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
Pour the hot vinegar mixture over the onions, making sure they are completely submerged. Let sit for at least 15 minutes (or refrigerate for up to a week).

Prepare the Herb Spread (If Using)

In a small bowl, mix together mayonnaise, minced chives, chopped parsley, minced garlic, and black pepper until well combined. Set aside.

Assemble the Wraps

Warm the tortillas slightly to make them more pliable. You can do this by placing them in a dry skillet for 10-15 seconds per side, or wrapping them in slightly damp paper towels and microwaving for 20 seconds.
Spread about 1 tablespoon of the herb spread (if using) onto each tortilla, leaving a 1-inch border around the edges.
Layer the arugula evenly over the lower third of each tortilla. This creates a barrier that prevents the juices from the steak from making the tortilla soggy.
Arrange the sliced steak on top of the arugula, using about 3 ounces per wrap.
Sprinkle the crumbled blue cheese (about 1 ounce per wrap) over the steak.
Add sliced avocado and a generous tablespoon of the pickled red onions.
Drizzle with balsamic glaze, using about 1 tablespoon per wrap.

Roll and Serve

Fold in the sides of the tortilla toward the center.
Starting from the bottom, tightly roll the tortilla up and away from you, tucking in the sides as you go.
Cut each wrap in half diagonally using a sharp knife. Secure with toothpicks if needed.
Serve immediately or wrap tightly in parchment paper or plastic wrap if taking to go.

Emma’s Kitchen Notes for Perfect Steak and Blue Cheese Wraps

The key to a non-soggy wrap is layering strategically. Always put greens down first as a barrier between the tortilla and the juicier ingredients.
For the most tender steak experience, slice your leftover steak against the grain and as thinly as possible. If the steak has been refrigerated, letting it come to room temperature for about 15 minutes before assembling your wraps will improve the flavor.
Make-ahead option: Prepare all components separately and store in the refrigerator. The quick-pickled onions and herb spread will keep for up to a week, while sliced steak is best used within 2-3 days. Assemble wraps just before serving.
Warming tip: If you want to enjoy these wraps warm, assemble as directed but then place in a dry skillet over medium heat for 1-2 minutes per side, or until lightly toasted and the cheese begins to melt slightly.

Frequently Asked Questions About Steak and Blue Cheese Wraps

What’s the best cut of steak to use for these wraps?

For these Steak and Blue Cheese Wraps, I prefer using flank steak or sirloin, as they offer great flavor while remaining tender when thinly sliced. Ribeye is delicious but can be a bit rich when combined with blue cheese. If you’re cooking steak specifically for these wraps, aim for medium-rare to medium doneness for the juiciest results.

I’m not a fan of blue cheese. What can I substitute?

If blue cheese is too strong for your taste, these Steak and Blue Cheese Wraps are still delicious with milder alternatives. Try crumbled goat cheese for tanginess with less pungency, or even a smoked cheddar or pepper jack for a different but complementary flavor profile. The key is choosing a cheese with enough character to stand up to the steak.

Can I make these wraps ahead of time for meal prep?

Absolutely! These Steak and Blue Cheese Wraps are excellent for meal prep with a few adjustments. Prepare all components and store them separately, then assemble the wraps the morning you plan to eat them. Alternatively, you can fully assemble them up to 24 hours in advance—just make sure to wrap them tightly in parchment paper and refrigerate. The arugula barrier helps prevent sogginess, but for extra protection, you can also wrap the tortilla in a thin layer of herb spread to create a moisture barrier.

What can I serve with these wraps?

These Steak and Blue Cheese Wraps are substantial enough to serve on their own, but they pair beautifully with a simple side like sweet potato chips, a light cucumber salad, or a cup of tomato soup. For a more substantial meal, try serving them with a small caesar salad or a cup of roasted vegetable soup.

Can I use a different kind of wrap besides flour tortillas?

Yes! While large flour tortillas are traditional for these Steak and Blue Cheese Wraps, you can experiment with alternatives. Spinach or herb tortillas add nice color and subtle flavor. For a lower-carb option, large lettuce leaves (like butter lettuce or collard greens) can work, though they won’t hold together as well. Lavash bread or even naan can also be delicious alternatives that hold up well to the hearty fillings.

Conclusion: Why These Steak and Blue Cheese Wraps Will Become Your New Favorite Lunch

These Steak and Blue Cheese Wraps have become my secret weapon for transforming leftover steak into something that feels entirely fresh and gourmet. The combination of tender beef, creamy-tangy blue cheese, peppery arugula, and bright pickled onions creates a beautiful balance of textures and bold flavors that makes each bite satisfying and memorable—much like the layered flavor in chimichurri steak salad.

What I love most about these wraps is their versatility. They’re ideal as a quick desk lunch, a picnic-ready meal, or even sliced into bite-sized portions for a casual appetizer. It’s the kind of flexible, flavor-packed meal that’s easy to adjust to your taste or pantry staples—similar to the adaptability of these grilled chicken wraps that also shine with fresh ingredients and customizable fillings.

If you enjoyed these Steak and Blue Cheese Wraps, you might also love:

Bang Bang Chicken Skewers – perfect for the grill and full of spicy-sweet flavor
Shrimp Rice Bowl – a protein-packed bowl with fresh, vibrant textures

Have you tried making these Steak and Blue Cheese Wraps? What’s your go-to way to repurpose steak into a new meal? Share your ideas and twists in the comments below—I’d love to try your version next!

Steak and Blue Cheese Wraps

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