Carnivore Cheesesteak Crunchwrap Recipe

Carnivore Cheesesteak Crunchwrap Recipe

Ingredients:

• 2 lbs ribeye steak or flank steak, thinly sliced (or any steak of your choice)

• 1 tbsp Redmond’s salt (or your preferred salt)

• 1 tsp black pepper (optional, depending on your carnivore preferences)

• 1 tbsp garlic powder (optional, if you’re okay with a little extra flavor)

• 1 cup shredded mozzarella cheese (or more to taste)

• ½ cup grated Parmesan cheese

• 2 large eggs

• 2 tbsp butter (for cooking)

• ½ cup heavy cream (for optional creamy layer)

• 4 slices provolone cheese (or your preferred cheese)

Instructions:

1. Prepare the Steak:

   • Heat a skillet or griddle over medium-high heat and add 1 tablespoon of butter.

   • Season the thinly sliced ribeye or flank steak with Redmond’s salt, pepper, and garlic powder (if using).

   • Sear the steak in the hot skillet, stirring occasionally, for about 3-4 minutes or until cooked through but still juicy. Remove the steak from the skillet and set aside.

2. Make the Carnivore “Wrap”:

   • In the same skillet, add another tablespoon of butter and allow it to melt.

   • In a bowl, whisk together the 2 large eggs and heavy cream (optional) to create a creamy, egg mixture.

   • Pour the egg mixture into the skillet and cook over medium heat, swirling it to form a large “wrap” or crepe-like layer. Allow it to cook for 2-3 minutes until set and golden brown.

   • Once the egg is cooked through, carefully slide the “wrap” out of the skillet and place it onto a large plate or cutting board.

3. Assemble the Cheesesteak Crunchwrap:

   • In the center of the egg “wrap,” layer the cooked steak, followed by shredded mozzarella, Parmesan cheese, and slices of provolone cheese.

   • If you want an extra cheesy crunch, sprinkle a little more mozzarella on top.

4. Fold the Wrap:

   • Carefully fold the edges of the egg “wrap” inward toward the center to form a circular shape, covering the filling and sealing the crunchwrap. The goal is to fold it like an envelope or a burrito.

5. Final Sear:

   • Return the folded crunchwrap to the skillet (use medium-low heat) and cook each side for 2-3 minutes, or until golden brown and crispy.

   • You may need to use a spatula to gently press down to ensure even crisping.

6. Serve:

   • Remove the carnivore cheesesteak crunchwrap from the skillet, cut it into halves or quarters, and serve hot.

Optional Garnish:

• You can serve this with a dollop of sour cream or a drizzle of ranch dressing if you prefer, but it’s already packed with savory, cheesy goodness on its own.

Enjoy!

This Carnivore Cheesesteak Crunchwrap is rich, savory, and packed with steak and cheese, staying true to carnivore principles while giving you that satisfying crunch and cheesesteak flavor!