Crispy Philly Cheesesteak Grilled Wraps (Printable version)
Golden tortilla wraps filled with seasoned steak, peppers, onions, and melted provolone cheese grilled to crispy perfection.
# 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 advice:
01 -
- The tortilla gets outrageously crispy, almost like a handheld grilled cheese sandwich
- Everything stays contained inside so you get every single bite of filling
02 -
- Dont overcrowd the pan when cooking the steak or itll steam instead of sear
- The seam side goes into the butter first so it seals shut and keeps everything inside
03 -
- Freeze the steak for 20 minutes before slicing—it will cut paper-thin with zero effort
- Pre-sliced deli roast beef works in a pinch and cooks in literally one minute flat