philly cheesesteak wraps
Who says a classic Philly cheesesteak has to come on a roll? Get ready to enjoy all those mouthwatering flavors in a convenient, portable wrap! These Philly cheesesteak wraps deliver tender, seasoned steak, perfectly caramelized onions and peppers, and gooey melted provolone cheese, all hugged by a soft flour tortilla. They’re perfect for a quick weeknight dinner, a satisfying lunch, or even a fun game-day snack.
Why You’ll Love This Recipe
- Iconic Flavor, New Form: All the beloved taste of a traditional cheesesteak, made easy for a wrap.
- Quick & Easy: Ready in under 30 minutes, ideal for busy weeknights.
- Versatile: Easily customizable with your favorite cheeses or veggies.
- Portable Meal: A fantastic grab-and-go option for lunch or dinner.
- Crowd-Pleaser: A universally loved dish that satisfies everyone.
- Budget-Friendly: A delicious way to enjoy steak without a fancy restaurant price tag.
Ingredients
Gather these fresh ingredients to create your irresistible cheesesteak wraps:
- 12 ounces (340 g) thinly sliced beef steak (such as ribeye, sirloin, or shaved steak)
- 2 tablespoons (30 ml) olive oil or neutral cooking oil, divided
- 1 medium (about 150 g) yellow onion, thinly sliced
- 1 large (about 180 g) green bell pepper, cored and thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 4 ounces (115 g) provolone cheese, sliced or shredded
- 4 medium (about 8-inch/20 cm) flour tortillas
Ingredient Notes & Substitutions
- Beef Steak: For the best results, opt for ribeye or sirloin, sliced as thinly as possible. Many grocery stores sell pre-shaved steak, which works wonderfully here. If slicing yourself, partially freezing the steak for 20-30 minutes makes it much easier to get super thin slices.
- Provolone Cheese: This is the classic choice for a reason – it melts beautifully and has a mild, creamy flavor that complements the steak. Swiss, mozzarella, or even a cheese sauce can be used as alternatives.
- Bell Pepper & Onion: Green bell pepper and yellow onion are traditional, but feel free to use red onion for a sweeter flavor, or other colored bell peppers for a pop of color and slightly different taste.
- Flour Tortillas: Medium-sized tortillas are ideal for wrapping. Larger ones might make a bigger, harder-to-handle wrap, while smaller ones won’t hold enough filling.
Equipment
- Large skillet or cast-iron pan
- Spatula
- Sharp knife
- Cutting board
How to Make
Step 1: Prepare the Steak
For easier slicing, place your steak in the freezer for about 20-30 minutes until it’s firm but not fully frozen. Then, use a very sharp knife to slice it against the grain as thinly as you can.
Step 2: Sauté the Vegetables
Heat 1 tablespoon (15 ml) of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onion and bell pepper, along with a pinch of salt and pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and lightly browned. Transfer the cooked vegetables to a plate and set aside.
Step 3: Cook the Steak
Add the remaining 1 tablespoon (15 ml) of olive oil to the same skillet and increase the heat to high. Add the thinly sliced beef in a single layer, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and cook undisturbed for 1-2 minutes until browned on the bottom. Flip and cook for another 1-2 minutes until almost no pink remains.
Step 4: Combine and Finish
Reduce the heat to medium. Return the cooked onions and peppers to the skillet with the steak. Add the minced garlic and stir everything together for about 1 minute until fragrant.
Step 5: Melt the Cheese
Divide the steak and vegetable mixture into four equal portions within the skillet. Top each portion generously with a quarter of the provolone cheese slices or shredded cheese. Cover the skillet with a lid or aluminum foil and let it cook for about 1 minute, or until the cheese is completely melted and gooey.
Step 6: Assemble the Wraps
Warm the flour tortillas slightly if desired (you can microwave them for 15-20 seconds or warm them in a dry skillet). Spoon one portion of the cheesy steak mixture onto the center of each warm tortilla. Fold in the sides, then roll up tightly from the bottom to create a wrap. Serve immediately.
Pro Tips
- Thin Slicing is Key: The thinner your steak slices, the more tender and “Philly-authentic” your wraps will be. Don’t skip the partial freezing step!
- Hot Pan, Quick Cook: Cook the steak quickly over high heat to achieve a nice sear without overcooking, keeping it juicy and tender.
- Don’t Overcrowd the Pan: Cook the vegetables and steak in batches if necessary to ensure they brown properly instead of steaming.
- Warm Tortillas: Slightly warming your tortillas before assembly makes them more pliable and less likely to crack when rolled.
Serving Suggestions
These Philly cheesesteak wraps are hearty enough to be a meal on their own, but they pair wonderfully with:
- A side of crispy French fries or sweet potato fries
- A fresh green salad with a light vinaigrette
- Coleslaw or potato salad
- Pickle spears for a tangy crunch
Storage & Reheating
- Storage: If you have leftover filling, store it separately from the tortillas in an airtight container in the refrigerator for up to 3 days. Assembled wraps can also be stored this way, but they may become a little soggy.
- Reheating: Reheat the filling in a skillet over medium heat until warmed through. If reheating assembled wraps, you can warm them gently in a dry skillet, microwave, or a toaster oven until heated and the cheese is re-melted.
Variations & Substitutions
- Different Cheeses: Try a cheese sauce, Cheez Whiz (for a truly authentic Philly experience), or Monterey Jack for a twist.
- Add Mushrooms: Sauté sliced mushrooms with the onions and peppers for an earthy addition.
- Spicy Kick: Add a pinch of red pepper flakes with the garlic, or a few slices of pickled jalapeños before wrapping.
- Extra Veggies: Feel free to incorporate other thinly sliced vegetables like mushrooms or banana peppers.
- Low-Carb Option: Skip the tortilla and serve the cheesesteak mixture in lettuce cups, over cauliflower rice, or even as a bowl with a dollop of sour cream.
Nutrition Information
Each satisfying Philly cheesesteak wrap delivers approximately 410 calories. You’ll also get a substantial 28 grams of protein and 30 grams of total fat, with 13 grams being saturated fat. These wraps contain about 6 grams of carbohydrates, 1 gram of fiber, and 2 grams of sugar, alongside 81 mg of cholesterol and 419 mg of sodium.
FAQ
Q: Can I use ground beef instead of steak?
A: While you can, it won’t have the same texture or classic flavor. If you do, opt for lean ground beef and break it up finely as it cooks.
Q: How do I prevent the tortillas from getting soggy?
A: The best way is to store the filling and tortillas separately and assemble them just before eating. If making ahead, a very slight barrier like a thin layer of mayonnaise or a bit of lettuce inside the tortilla might help.
Q: Can I prepare the steak and veggies ahead of time?
A: Yes, you can cook the steak and vegetable mixture, let it cool completely, and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat before assembling the wraps.
Q: What’s the best way to slice the steak thinly?
A: Partially freezing the steak for 20-30 minutes helps firm it up, making it much easier to slice into super thin pieces against the grain with a sharp knife.
Q: What kind of oil should I use?
A: Olive oil is great, but any neutral high-heat cooking oil like canola, vegetable, or grapeseed oil will work well for searing the steak and sautéing the vegetables.
These Philly cheesesteak wraps are a testament to how simple ingredients can come together to create something truly spectacular. They offer all the beloved comfort food vibes of a classic cheesesteak with the added convenience of a handheld meal. Get ready to add this crowd-pleasing recipe to your regular rotation – you won’t be disappointed!
Recipe Card
philly cheesesteak wraps
Ingredients
Equipment
Method
- Place steak in the freezer for 30-60 minutes. Remove from freezer and slice as thinly as possible.
- Heat a cast iron skillet (or large pan) over medium-high heat.
- Add 1 tablespoon olive oil, peppers, onion, salt & pepper and stir until browned and tender. Push off to one side.
- Add remaining olive oil, thinly sliced beef, salt & pepper. Cook about 2 minutes or until almost no pink remains. Add garlic, stir in peppers and onions and cook 1 minute more.
- Top the beef mixture with cheese and cover until melted (about 1 minute).
- Place ¼ of the mixture on each tortilla, roll, and enjoy!
