These gorgonzola steak lettuce wraps are a favorite—crisp lettuce cups filled with seared steak, shaved carrot ribbons, tangy pickled onions and creamy gorgonzola, finished with an aromatic herby vinaigrette for a bright burst of flavor.
This vibrant, fresh dish is perfect for warm-weather dinners and weeknight meals that feel special without fuss.
Light, refreshing and full of contrast—crisp lettuce, tender steak, crunchy carrots and pickled onions, all brought together with creamy gorgonzola and a tangy, herb-packed vinaigrette.
These wraps taste like summer: simple, satisfying and easy to customize. Serve them as a light main course, a weekend lunch, or a picnic-friendly meal you can enjoy cold.
The texture combination is what makes these so good—crisp lettuce layered for strength, juicy steak slices, crunchy carrots and bright pickled onions. Everything is finished with a punchy vinaigrette studded with fresh herbs.
The recipe is straightforward and adaptable.
This is what you need:
Steak—any cut you prefer (strip, filet, flank or skirt will all work). Choose how you like it cooked.
Crumbled gorgonzola for creamy, tangy flavor.
Butter lettuce and/or iceberg—layering both gives a pleasant mix of tender and crisp textures and helps prevent tearing.
Shaved or grated carrots for crunch.
Pickled onions to add acidity and brightness—easy to make ahead and keep in the fridge.
Layering the leaves is my go-to: place an iceberg leaf down for crunch, then top it with a butter lettuce cup for softness and structure. This creates a more substantial wrap that holds up as you eat.
Cook the steak however you like—seared in a hot skillet or grilled. If you’re feeding a group with different preferences, cook two steaks at different doneness levels so everyone is happy.
If blue cheese isn’t your favorite, swap gorgonzola for crumbled feta or a sharp cheddar—the wraps still taste great.
These wraps pair beautifully with roasted or grilled potatoes, crispy smashed potatoes, or even jasmine rice—scoop rice into the wrap or drizzle dressing over it for a satisfying variation.
The herby vinaigrette is simple and bright: red wine vinegar, garlic, parsley, cilantro and basil, balanced with a touch of honey and finished with olive oil. It lifts every element without overpowering the steak or cheese.
This dish also stores well—assemble components ahead of time or make complete wraps to enjoy cold for lunches. The flavors meld and the steak is delicious chilled with the crisp vegetables and tangy dressing.
So delicious.
Steak Lettuce Wraps
Gorgonzola Steak Lettuce Wraps with Herby Vinaigrette
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Ingredients
- 8 to 12 ounces steak (3–4 steaks if you want varied doneness)
- kosher salt and pepper
- 3 tablespoons unsalted butter (for searing, if using)
- 1 head iceberg lettuce (leaves removed)
- 1 head butter lettuce (leaves removed)
- 1 cup grated or shaved carrots
- ½ cup crumbled gorgonzola
- pickled onions (for topping)
- herby vinaigrette
- 3 tablespoons red wine vinegar
- 3 garlic cloves
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 1 tablespoon fresh basil
- 2 teaspoons honey
- ⅓ cup olive oil
- kosher salt and pepper
Instructions
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Let the steaks sit at room temperature about 30 minutes before cooking so they cook evenly.
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Heat a cast iron or heavy skillet over medium-high until very hot. Season steaks liberally with kosher salt and pepper on both sides.
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Add 2 tablespoons butter to the hot skillet. Once melted and sizzling, add steaks and cook about 3 minutes per side until deeply browned. Add remaining butter, spoon it over the steaks and cook another 1–2 minutes. Aim for about 140–145°F for a medium finish. Remove steaks and let rest 10–15 minutes before slicing thinly against the grain.
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Assemble the wraps by layering an iceberg leaf with a butter lettuce cup. Top with sliced steak, grated carrots, pickled onions and crumbled gorgonzola. Drizzle generously with the herby vinaigrette.
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Herby vinaigrette: whisk together red wine vinegar, garlic, parsley, cilantro, basil, honey and a pinch of salt and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust seasoning. The dressing can be made ahead and stored refrigerated for a few days.
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