Crispy Philly Cheesesteak Grilled Wraps (Printable)

Golden tortilla filled with savory steak, peppers, onions, and melted provolone cheese.

# 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 Steps:

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 -
  • Everything you love about a Philly cheesesteak but portable and infinitely less messy to eat
  • The tortilla gets this incredible crunch that contrasts perfectly with the tender steak inside
  • They come together in under 40 minutes but taste like they took all day
02 -
  • Do not skip the step of cooking the vegetables first because they need that time to caramelize properly
  • Grilling the wraps butter side down is what creates that signature crunch that makes these so addictive
  • Let the steak rest for a minute after cooking so the juices redistribute before you roll everything up
03 -
  • Ask the butcher at your grocery store to slice the ribeye paper thin if possible, it makes such a difference in texture
  • If your tortillas are stiff, wrap them in a damp paper towel and microwave for 20 seconds before filling
  • Do not overfill the wraps or they will burst when you try to roll them up tight

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