Crispy Philly Cheesesteak Grilled Wraps (Printer-friendly)

Golden tortillas wrapped with seasoned steak, caramelized vegetables, and melted cheese for a crispy hand-held meal.

# 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

# 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 -
  • The crispy tortilla exterior creates this incredible texture contrast that regular cheesesteak sandwiches just do not have
  • Everything cooks in one pan and comes together in under 40 minutes even on busy weeknights
  • You can customize the fillings based on what you have in your fridge without losing the essence of the dish
02 -
  • Do not skip the step of setting the vegetables aside before cooking the steak otherwise they will become overcooked and mushy
  • The butter for grilling the wraps is non negotiable because olive oil alone will not give you that golden crispy exterior you want
  • Let the steak rest for a minute in the pan off the heat before assembling so the juices redistribute instead of making your tortilla soggy
03 -
  • Ask the butcher at your grocery store to slice the ribeye thinly instead of doing it yourself at home
  • After grilling place the wraps on a wire rack instead of paper towels so they stay crispy on all sides

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