Crispy Philly Cheesesteak Grilled Wraps (Printable)
Golden grilled wraps stuffed with seasoned steak, caramelized vegetables, and melted provolone for a satisfying handheld 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:
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
- The crispy tortilla exterior adds this incredible crunch that bread just can't deliver
02 -
- Starting with the seam side down when grilling seals the wrap shut so nothing leaks out
- Dont overload the tortillas or they'll tear when you try to roll them
03 -
- A cast iron skillet gives the best crispy exterior, but any heavy pan will work
- Freezing the steak for 20 minutes makes it infinitely easier to slice thinly