Crispy Philly Cheesesteak Grilled Wraps (Printable)
Golden wraps stuffed with seasoned steak, caramelized vegetables, and provolone, grilled until perfectly crisp.
# 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 Tips:
01 -
- The crispy exterior gives way to that perfect messy cheesesteak filling everyone secretly craves but nobody wants to eat with a fork
- They come together in under 40 minutes even when you are moving at half speed and checking your phone between steps
02 -
- The butter can burn if your heat is too high, so keep it at medium and watch for the foam turning brown
- Letting the steak rest for even two minutes after cooking makes a huge difference in juiciness
03 -
- Slice your peppers and onions as thinly as possible so they cook at the same rate as the paper thin steak
- Use a cast iron skillet if you have one for the best possible sear on the tortilla exterior