Crispy Philly Cheesesteak Grilled Wraps (Print)

Golden crispy wraps stuffed with savory steak, sweet peppers, onions, and melted provolone cheese for a satisfying handheld meal.

# What You 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

# How To Make It:

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 Tips:

01 -
  • Everything you love about a Philly cheesesteak but portable and infinitely less messy to eat
  • The crispy tortilla creates this incredible texture contrast with the tender filling
  • These come together in under 40 minutes but taste like they took all afternoon
02 -
  • The most common mistake is overcooking the steak during that first phase, which makes the final filling tough and chewy
  • Getting the tortilla really crispy in the final step is what transforms this from a burrito into something special
  • Letting the filling cool slightly before rolling prevents the tortilla from getting soggy or tearing
03 -
  • Freeze your steak for about 30 minutes before slicing to get those paper thin, perfect ribbons
  • Use a cast iron skillet if you have one for the best sear on the steak and the crispiest tortilla

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