This healthful twist on the French dip is also fun finger food

Ellie Krieger

THE WASHINGTON POST – One upside of working from home is the ability to upgrade your lunch from what you might normally tote to the office. Take a sandwich, for example. At home, you can incorporate small transformative elements typically impossible at work, such as warming it to melt the cheese and toast the bread, or adding a fat slice of tomato without worrying about sogginess.

You can also make a hot gravy to dunk your sandwich into, French-dip style. That is the idea for this recipe, but with a fun twist: Instead of regular bread, here the filling is rolled into a wrap, then cut crosswise into attractive bite-size pinwheels.


45 minutes | four servings

Thinly sliced, lean steak, garlicky mushrooms and fresh spinach are rolled into a whole grain wrap, then cut crosswise and served alongside a deeply savoury, brothy gravy for dipping. It is a mouthwatering, nutritionally balanced meal made in one skillet, so it is not only a pure pleasure to eat, but practical and healthful, too.



One (12-ounce) strip or sirloin steak (about one-inch thick), trimmed

Half teaspoon kosher salt, divided

Half teaspoon freshly ground black pepper, divided

Three tablespoons olive oil, divided

Eight ounces white button or cremini mushrooms, sliced

Two cloves garlic, minced or finely grated

One large shallot, minced

One cup low-sodium beef stock

Two teaspoons Worcestershire sauce

Four large (10-inch wide) whole-grain tortillas

Four cups lightly packed fresh baby spinach


Pat the steak dry with paper towels and season the meat on both sides with quarter teaspoon each of the salt and pepper.

In a medium skillet over medium-high heat, heat one tablespoon of the oil until shimmering. Place the steak in the skillet and cook until it forms a brown crust and the meat is cooked to your liking, about four minutes per side for medium-rare. Transfer the steak to a cutting board (keep the skillet on the stove top) and let the meat rest for 10 minutes before slicing as thinly as possible across the grain.

Add one tablespoon oil to the same skillet and reduce the heat to medium. Add the mushrooms and the remaining quarter teaspoon of salt and cook, stirring occasionally, until the mushrooms release their water, about five minutes. Stir in the garlic and cook for one minute more. Transfer the mushrooms to a dish.

Add the remaining one tablespoon of oil to the pan, then add the shallot and return the pan to medium heat. Cook the shallot, stirring, until softened, two to three minutes. Add the stock, Worcestershire and the remaining quarter teaspoon of pepper, and continue to cook until the liquid is reduced, about five minutes.

To make the pinwheels, place a tortilla on a work surface. Scatter one cup spinach over it, then top with a quarter each of the mushrooms and steak slices. Roll the tortilla up tightly, then use a serrated knife to cut it crosswise into three to four pinwheels. Repeat with the remaining tortillas and filling. Arrange the pinwheels seam side down on serving plates, or use toothpicks to secure them. Serve each accompanied by a ramekin of the jus for dipping.

Nutrition | Calories: 348; Total Fat: 16g; Saturated Fat: 2g; Cholesterol: 47mg; Sodium: 786mg; Carbohydrates: 19g; Dietary Fibre: 9g; Sugars: 2g ; Protein: 31g.