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This Philly Cheesesteak Wrap is everything you love about the classic sandwich but wrapped in a soft tortilla for an easy weeknight meal. It brings together juicy steak, tender vegetables, and gooey provolone cheese into a handheld delight that’s perfect for quick lunches or satisfying dinners.
My first time making this was during a busy weekday evening and my family was amazed at how something so easy tasted like a restaurant favorite
Ingredients
- Ribeye steak: thinly sliced adds rich beefy flavor and remains tender when cooked briefly
- Olive oil: used to sauté and add depth without overpowering the ingredients
- Green bell peppers: sliced for vibrant color and sweet crisp texture
- White onion: sliced and slowly cooked to caramelize and build savory depth
- Garlic: minced for added aroma and punch of flavor
- Provolone cheese: melts beautifully and adds that essential creamy bite
- Flour tortillas: soft and flexible for holding the filling together without falling apart
- Salt and black pepper: to bring out the full flavors of the steak and vegetables
Step-by-Step Instructions
- Sear the Steak:
- Place ribeye steak in the freezer for 30 minutes to firm up then slice thinly against the grain to ensure tenderness when cooked
- Sauté the Vegetables:
- In a large skillet heat one tablespoon olive oil over medium high heat then add sliced onions and green peppers with a pinch of salt and pepper Cook for 5 to 7 minutes until soft and slightly golden then remove from the skillet and set aside
- Brown the Steak:
- Add the remaining tablespoon of olive oil to the same skillet then add the sliced steak in a single layer Cook for about 2 to 3 minutes stirring occasionally until nearly done
- Combine and Season:
- Add minced garlic to the steak Stir briefly until fragrant then return the sautéed vegetables to the skillet Stir to mix everything evenly
- Melt the Cheese:
- Sprinkle provolone cheese evenly over the steak and vegetables Cover the skillet with a lid or foil and let it sit for 1 minute until the cheese is fully melted
- Wrap It Up:
- Warm tortillas slightly in a pan or microwave to make them pliable Spoon the cheesy steak mixture into each tortilla Roll up tightly and serve immediately while hot
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I absolutely love the provolone in this wrap It melts just right and pulls everything together like a cozy comfort food moment from my childhood
Storage Tips
Store leftover filling in an airtight container in the refrigerator for up to three days Reheat in a skillet over low heat until warmed through Avoid storing assembled wraps for long as the tortilla can get soggy
Ingredient Substitutions
Swap ribeye with sirloin or even thinly sliced chicken breast for a lighter version Try pepper jack or mozzarella instead of provolone for a different cheese profile Use whole wheat tortillas or even lettuce leaves if you need a gluten free or low carb option
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Serving Suggestions
Serve with a side of fries pickles or coleslaw for a full meal Pair with a light salad or roasted veggies for a healthier plate
Cultural Context
Inspired by the Philadelphia classic this wrap version makes the cheesesteak more portable and weeknight friendly Takes traditional steak and cheese flavors and simplifies them for modern home cooking
Frequently Asked Questions About Recipes
- → What cut of beef works best for Philly Cheesesteak Wraps?
Thinly sliced ribeye steak is ideal due to its tenderness and flavor. Freezing briefly helps slice it thinly.
- → Can I use a different cheese besides provolone?
Yes, you can substitute with mozzarella, American, or cheddar for different flavors and melt levels.
- → How do I prevent soggy tortillas?
Ensure the filling isn’t overly wet and serve the wraps immediately after assembling to maintain tortilla texture.
- → Can these wraps be made ahead of time?
You can prep the filling in advance and store it refrigerated. Reheat and assemble the wraps when ready to eat.
- → What’s a good low-carb alternative to tortillas?
Use large lettuce leaves like romaine or butter lettuce for a fresh, low-carb option.