Crispy Philly Cheesesteak Grilled Wraps (Printable Version)
Golden tortilla wraps with tender steak, peppers, onions, and melted provolone cheese
# 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
# How to Make It:
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 butter-grilled tortilla gets impossibly crispy while staying tender where it meets the filling
- Everything cooks in one skillet, making cleanup almost nonexistent
02 -
- The butter-grilling step is non-negotiable—that's what transforms these from ordinary wraps into something special
- Roll the wraps tightly before grilling, otherwise the filling will spill out when you flip them
03 -
- Freeze the steak for 20 minutes before slicing—it'll cut cleanly into thin, even strips
- If your tortillas are stiff, wrap them in a damp paper towel and microwave for 20 seconds before filling