Crispy Philly Cheesesteak Grilled Wraps (Printable)

Golden tortillas filled with savory steak, peppers, onions, and melted cheese, grilled until perfectly crispy.

# 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 -
  • You get all the flavors of a Philly cheesesteak with the satisfying crunch of a grilled wrap
  • Everything cooks in one skillet, making cleanup almost nonexistent
  • The wraps hold together beautifully for eating on the couch or packing for lunch the next day
02 -
  • Pat the steak dry with paper towels before cooking if it seems wet, otherwise it will steam instead of sear properly
  • Do not overload the tortillas or they will burst open when you try to roll them
  • The butter can burn quickly, so keep the heat at medium and watch closely while grilling
03 -
  • Warm your tortillas for 15 seconds in the microwave before assembling to prevent cracking
  • Use a cast iron skillet for the best golden crust on the tortilla

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