Crispy Philly Cheesesteak Grilled Wraps (Print Version)

Golden tortilla filled with seasoned steak, peppers, onions, and melted provolone. Grilled until crispy for a satisfying hand-held meal.

# What You 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 golden crispy tortilla exterior gives way to that perfect melty cheese pull you never get from regular cheesesteaks
  • Everything cooks in one skillet and comes together in under 40 minutes even on your most exhausted evenings
  • You can customize the fillings based on whatever vegetables or cheese you have in the fridge right now
02 -
  • Freeze the steak for twenty minutes before slicing and it'll cut into those impossibly thin pieces much more easily
  • Don't skip buttering the pan for the final grill step because olive oil alone won't give you that restaurant style golden exterior
  • Let the filling cool slightly before rolling or the heat will make your tortillas soggy and they won't crisp up properly
03 -
  • Use a cast iron skillet for the vegetable step to get better caramelization than nonstick provides
  • Weigh down the wraps with a heavy spatula while grilling to ensure maximum crispy surface area contact

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