Philly Cheesesteak Wrap (Print Version)
Savory wrap with steak, cheese, onions, and peppers in soft tortillas. Quick and satisfying.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 oz ribeye steak, thinly sliced
02 -
2 tbsp olive oil
03 -
2 small green bell peppers, sliced
04 -
1 large white onion, sliced
05 -
2 cloves garlic, minced
06 -
6 oz provolone cheese, shredded or sliced
07 -
4 medium flour tortillas
08 -
Salt to taste
09 -
Black pepper to taste
# Step-by-Step Instructions:
01 -
Place steak in the freezer for 30–60 minutes to firm up. Slice thinly against the grain for tenderness.
02 -
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté onions and bell peppers with salt and pepper until softened. Remove from skillet and set aside.
03 -
Add remaining 1 tbsp olive oil to the skillet. Cook sliced steak for 2–3 minutes until nearly cooked through.
04 -
Stir in minced garlic, then return cooked vegetables to the skillet and mix thoroughly.
05 -
Sprinkle provolone cheese over steak and vegetable mixture. Cover skillet and let cheese melt for about 1 minute.
06 -
Spoon the hot filling evenly onto warm tortillas. Wrap tightly and serve immediately.
# Extra Tips & Details:
01 -
For extra heat, add jalapeños or a drizzle of hot sauce before wrapping.
02 -
Use lettuce leaves as a low-carb alternative to tortillas.
03 -
Leftover filling can be refrigerated in an airtight container for up to 3 days.