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@cassandradoxa: 📲call or text 407-494-1638 or email [email protected] to place an order for catering this holiday season and let Doxa Eats bring your meals hot and ready to your doorstep! #doxaeatscatering #orlandocatering #holidaycatering

Private Chef Cassandra Doxa
Private Chef Cassandra Doxa
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Saturday 07 November 2026 14:58:54 GMT
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Roasted Garlic Cheesesteak Wrap 🥩🧄 Prep time: 15 minutes Cook time: 20 minutes Servings: 2-3 wraps Ingredients For the wrap 5 slices of American cheese 3 medium flour tortillas, or 2 large burrito sized 2 tbsp olive oil (for searing) Salt and freshly cracked black pepper, to taste 1 cup shredded lettuce The Confit Garlic Cream Sauce 3 full heads of garlic, peeled cloves 2 cups olive oil (or enough to fully submerge the cloves in your pot) 1/2 cup mayonnaise 1 tsp lemon juice 1 tsp paprika 1 tsp dried oregano 1 tsp onion powder Pinch of salt and black pepper Instructions Step 1: Chill the Steak Place your steak into the fridge to chill or partially freeze for about 30 minutes to make ultra-thin slicing effortless. Step 2: Make Garlic Confit (The Flavor Foundation) 1. Place all the peeled garlic cloves into a small pot and pour in the olive oil until completely submerged. 2. Heat the pot over low heat at around 250°F (120°C) for about 20 minutes, until the garlic cloves are golden-brown, buttery, and soft. 3. Strain the garlic, saving the garlic-infused oil for cooking or dipping later. Mash the soft cloves in a small bowl,then whisk in the mayonnaise, lemon juice, paprika, oregano, onion powder, salt, and pepper to create a rich confit garlic sauce. Set aside. Step 3: Slice and Sear the Steak 1. Slice your chilled steak across the grain into paper-thin strips. 2. Heat a cast-iron skillet or flat top over high heat with 1 tbsp of olive oil. 3. Drop the sliced beef into the hot skillet. Season with salt and pepper. Sear quickly without moving it too much to get a deep, crispy brown crust. Turn off the heat. Step 4: Melt the Cheese 1. Gather the cooked beef into the center of the hot pan. 2. Layer the 5 slices of American cheese directly over the top of the hot meat and cover the pan for about 30 seconds so it instantly melts and binds the beef together into a gooey, rich mass. Step 5: Assemble the Wrap 1. Lay a large flour tortilla flat on a clean surface. 2. Slather a generous amount of your confit garlic cream sauce down the center. 3. Pile the cheesy, sizzling steak mixture right on top. 4. Add a layer of shredded lettuce over the meat for a fresh crunch. 5. Fold the sides inward tightly, then roll it up firmly like a burrito to seal it. Step 6: Crisp to Golden Perfection 1. Wipe out your skillet or use a panini press, turn the heat to medium-low, and melt 1 tbsp of butter. 2. Place the wraps seam-side down in the pan. 3. Press down gently with a heavy spatula or press. Toast for 2 to 3 minutes per side until the tortilla is golden-brown, crispy, and the cheese inside is completely molten. #Recipe #asmr
Roasted Garlic Cheesesteak Wrap 🥩🧄 Prep time: 15 minutes Cook time: 20 minutes Servings: 2-3 wraps Ingredients For the wrap 5 slices of American cheese 3 medium flour tortillas, or 2 large burrito sized 2 tbsp olive oil (for searing) Salt and freshly cracked black pepper, to taste 1 cup shredded lettuce The Confit Garlic Cream Sauce 3 full heads of garlic, peeled cloves 2 cups olive oil (or enough to fully submerge the cloves in your pot) 1/2 cup mayonnaise 1 tsp lemon juice 1 tsp paprika 1 tsp dried oregano 1 tsp onion powder Pinch of salt and black pepper Instructions Step 1: Chill the Steak Place your steak into the fridge to chill or partially freeze for about 30 minutes to make ultra-thin slicing effortless. Step 2: Make Garlic Confit (The Flavor Foundation) 1. Place all the peeled garlic cloves into a small pot and pour in the olive oil until completely submerged. 2. Heat the pot over low heat at around 250°F (120°C) for about 20 minutes, until the garlic cloves are golden-brown, buttery, and soft. 3. Strain the garlic, saving the garlic-infused oil for cooking or dipping later. Mash the soft cloves in a small bowl,then whisk in the mayonnaise, lemon juice, paprika, oregano, onion powder, salt, and pepper to create a rich confit garlic sauce. Set aside. Step 3: Slice and Sear the Steak 1. Slice your chilled steak across the grain into paper-thin strips. 2. Heat a cast-iron skillet or flat top over high heat with 1 tbsp of olive oil. 3. Drop the sliced beef into the hot skillet. Season with salt and pepper. Sear quickly without moving it too much to get a deep, crispy brown crust. Turn off the heat. Step 4: Melt the Cheese 1. Gather the cooked beef into the center of the hot pan. 2. Layer the 5 slices of American cheese directly over the top of the hot meat and cover the pan for about 30 seconds so it instantly melts and binds the beef together into a gooey, rich mass. Step 5: Assemble the Wrap 1. Lay a large flour tortilla flat on a clean surface. 2. Slather a generous amount of your confit garlic cream sauce down the center. 3. Pile the cheesy, sizzling steak mixture right on top. 4. Add a layer of shredded lettuce over the meat for a fresh crunch. 5. Fold the sides inward tightly, then roll it up firmly like a burrito to seal it. Step 6: Crisp to Golden Perfection 1. Wipe out your skillet or use a panini press, turn the heat to medium-low, and melt 1 tbsp of butter. 2. Place the wraps seam-side down in the pan. 3. Press down gently with a heavy spatula or press. Toast for 2 to 3 minutes per side until the tortilla is golden-brown, crispy, and the cheese inside is completely molten. #Recipe #asmr
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