Smoked Beef Pita Wrap with Blue Cheese

Smoked Beef and Bleu Cheese Pita Wrap

Smoked beef roasts have been a frequent favorite here because they’re simple to prepare and versatile in the kitchen. A well-smoked roast can be sliced thin for sandwiches, chopped for salads, or used in warm bowls. For this recipe we use the smoked sirloin cap roast, which offers great flavor and slices beautifully for pita sandwiches.

You can serve the roast sliced medium-rare with classic sides like smashed potatoes, hasselback potatoes, or homemade rolls, or incorporate it into soups, stews, and wraps. The same cut is often known as picanha in other recipes; while picanha is prized for its fat cap, a sirloin cap roast without the cap still smokes well and makes excellent slices for wraps.

How To Make This Recipe

Below is a clear overview so you know what to expect. When cooking, follow the full recipe card for exact amounts and timings.

1. Smoke your roast – Smoke a sirloin cap or similar roast until it reaches your preferred internal temperature. Leftover smoked roast is ideal for these wraps and saves time during the week.
2. Slice it thin – Slice the smoked beef against the grain into thin strips. Thinner slices are easier to bite into and distribute more flavor in every bite.
3. Warm the pita – Heat the pitas briefly on a griddle, grill, or in a hot pan. Warming gives the pita a tender, slightly crisp texture that holds up to the filling.
4. Assemble and serve – Fill each warmed pita with sliced beef, shredded lettuce, cherry tomatoes, and a drizzle of bleu cheese dressing. Sprinkle extra bleu cheese crumbles on top if you like a stronger tang.

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