Description
There’s something special about a Philly cheesesteak—the combination of tender beef, caramelized onions, and gooey melted cheese is pure comfort in every bite. But what if you could enjoy all that deliciousness in a handheld, easy-to-make wrap? That’s exactly what this Philly Cheesesteak Wrap delivers—a quicker, less messy, and equally satisfying version of the classic sandwich.
This recipe is perfect for busy weeknights, game-day snacks, or even a fun lunch option. Unlike the traditional hoagie roll, the soft flour tortilla wraps everything up neatly, making it easier to eat on the go. Plus, it’s a fantastic way to switch things up while still enjoying the rich, savory flavors of a Philly cheesesteak.
If you love hearty, cheesy, and flavor-packed meals, this wrap is about to become a new favorite in your household.
Ingredients
- 1 lb beef steak (ribeye or sirloin, thinly sliced)
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon Worcestershire sauce
- 4 large flour tortillas
- 4 slices provolone cheese
- 1 tablespoon butter, for grilling
Instructions
Start by slicing your steak as thin as possible. If you’re using a tougher cut, placing it in the freezer for about 20 minutes before slicing makes it easier to cut into thin strips. Also, slice the onion and bell peppers so they cook evenly.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, add the thinly sliced steak in a single layer. Let it cook for 2-3 minutes without stirring to develop a nice sear. Then, stir and cook for another 2 minutes until browned. Remove the steak from the pan and set it aside.
In the same skillet, add the sliced onion and bell peppers. Cook for 4-5 minutes, stirring occasionally, until they become soft and slightly caramelized. Add the minced garlic, salt, black pepper, and smoked paprika, and cook for another minute until fragrant.
Return the cooked steak to the skillet and add Worcestershire sauce. Stir everything together and cook for another 2 minutes to let the flavors meld. Remove from heat.
Lay out a flour tortilla and place a slice of provolone cheese in the center. Spoon some of the steak and veggie mixture on top of the cheese. Fold in the sides of the tortilla, then roll it up tightly like a burrito.
Heat a clean skillet or griddle over medium heat and melt butter. Place the wraps seam-side down and cook for 2-3 minutes per side until golden brown and crispy. The cheese inside should be nice and melty.
Slice the wraps in half and serve immediately. Enjoy them as is, or pair them with a side of fries, a fresh salad, or even a simple dipping sauce like garlic aioli or ranch dressing.
Notes
- For the Best Steak: If you don’t have pre-sliced steak, you can place a whole steak in the freezer for about 20 minutes before slicing. This makes it easier to cut thin, even slices, which cook faster and more evenly.
- Cheese Alternatives: While provolone is a classic choice, you can also use mozzarella, white American cheese, or cheddar for a slightly different flavor.
- Tortilla Size Matters: Large flour tortillas (burrito size) work best for wrapping everything securely. If using smaller tortillas, you may need to reduce the filling per wrap or use extra tortillas.
- Low-Carb Option: If you’re looking for a lower-carb alternative, swap the flour tortilla for a lettuce wrap or serve the cheesesteak filling over a bed of greens.
- Extra Flavor Boost: A small drizzle of garlic aioli, chipotle mayo, or a touch of hot sauce can take this wrap to the next level.
- Make it a Meal: Pair your wrap with sweet potato fries, a side salad, or roasted veggies for a complete and balanced meal.
- Double the Batch: This recipe is easy to double if you’re cooking for a crowd or want to meal prep for the week. Simply store extra wraps in the fridge or freezer for quick and easy meals later.