Crispy Philly Cheesesteak Grilled Wraps (Printable Version)

Golden tortilla wraps filled with savory steak, peppers, onions, and melted provolone cheese, grilled until crispy.

# What You'll Need:

→ Meat & Cheese

01 - 12 oz thinly sliced ribeye steak (or sirloin)
02 - 4 slices provolone cheese
03 - 4 large flour tortillas (burrito size)

→ Vegetables

04 - 1 medium yellow onion, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 red bell pepper, thinly sliced
07 - 1 clove garlic, minced

→ Condiments & Oils

08 - 2 tbsp olive oil
09 - Salt and black pepper, to taste
10 - 1 tbsp Worcestershire sauce (optional)
11 - 1 tbsp unsalted butter

→ Optional Add-ons

12 - Hot sauce, to taste
13 - Sliced pickled jalapeños

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and peppers; sauté until soft and golden, about 5-6 minutes. Add minced garlic and cook for 1 more minute. Transfer to a plate and set aside.
02 - In the same skillet, add the remaining olive oil and the steak. Season with salt, pepper, and Worcestershire sauce (if using). Sauté for 3-4 minutes or until just cooked through. Return the sautéed vegetables to the skillet, stir, and remove from heat.
03 - Lay out the tortillas. Divide the steak and vegetable mixture equally among them, placing it in the center of each tortilla. Top each with a slice of provolone cheese.
04 - Fold the sides of each tortilla over the filling, then roll tightly into a wrap.
05 - Heat butter in a clean skillet or grill pan over medium heat. Grill each wrap, seam side down, until golden and crisp, about 2 minutes per side.
06 - Slice in half and serve hot, with hot sauce or jalapeños if desired.

# Expert Advice:

01 -
  • Everything you love about a Philly cheesesteak but portable and infinitely less messy
  • The tortilla gets perfectly crisp while the cheese melts into every bite
  • Ready in 35 minutes but tastes like something from a corner spot in Philadelphia
02 -
  • Do not overcrowd the pan when cooking the steak or it will steam instead of getting that nice sear
  • Let the wraps cool for just a minute before slicing so the cheese sets slightly
  • Start with seam side down when grilling to keep everything sealed inside
03 -
  • Freeze the steak for 20 minutes before slicing to get those thin perfect pieces
  • Use pre-sliced deli roast beef if you need these on the table in under 20 minutes
  • Add sautéed mushrooms to the vegetable mix for extra depth

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