Craving a hearty and flavorful meal? These Philly cheesesteak wraps are the perfect solution!
They’re packed with tender ribeye steak, caramelized onions, and bell peppers, all smothered in melted provolone cheese.
They have all the flavors of a classic Philly cheesesteak sandwich wrapped up in a soft tortilla for easy eating.
They’re perfect for lunch, dinner, or a game-day treat and are bound to become a new favorite. Once you try them, you’ll be hooked!
Why You’ll Love This Philly Cheesesteak Wrap
Quick and Convenient: This recipe is perfect for busy weeknights since it can be prepared in under 30 minutes.
Cheesy Goodness: Melting provolone cheese over the steak and vegetables ensures every bite is gooey and flavorful.
Crowd-Pleaser: Perfect for game day or casual gatherings, these wraps are sure to impress guests.
Meal Prep Friendly: These wraps can be prepared in advance and reheated. They’re an ideal option for meal prepping and quick lunches.
Ingredients
- Ribeye Steak: The star of the show. Ribeye provides unbeatable beefy flavor and juicy, tender texture thanks to its rich marbling.
- Onions: They caramelize to jammy, sweet perfection when cooked low and slow. An essential flavor builder.
- Green Bell Pepper: It provides a pop of color and vegetal crunch.
- Sliced Provolone Cheese: Mild, creamy provolone is the classic choice for an authentic Philly experience.
- Flour Tortillas or Wraps: Large, soft flour tortillas hold up to the hearty filling. Opt for burrito-size wraps to fit it all in.
- Olive Oil: It helps create a browned crust on the meat and allows the vegetables to caramelize.
- Salt and Pepper: The dynamic seasoning duo enhances all the flavors of the steak, vegetables, and cheese.
How to Make a Philly Cheesesteak Wrap
Making these wraps is as easy as it gets!
1. Cook the steak. Season the sliced ribeye steak with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove steak from pan and set aside.
2. Sauté the veggies. Add the remaining 1 tbsp olive oil to the same skillet. Add the sliced onions and bell pepper. Season with a pinch of salt. Cook, stirring often, until the vegetables are soft and caramelized, about 10-12 minutes.
3. Combine the filling. Return the cooked steak to the pan with the onions and peppers. Stir to combine and cook for 1-2 minutes to reheat the steak. Turn off the heat.
4. Assemble. Lay out the tortillas/wraps. Divide the steak and vegetable mixture evenly between the wraps, piling it in the center of each one. Top each pile of steak with 2 slices of provolone cheese.
5. Roll. Fold the sides of the tortilla over the filling, then roll tightly to form a wrap. Place the wraps seam-side down on a plate or cutting board.
6. Cook. Heat a large skillet or griddle over medium heat. Working in batches if needed, place the wraps seam-side down on the hot surface. Cook for 2-3 minutes per side, until the tortilla is lightly browned and crisp and the cheese is melted.
7. Serve and enjoy. Cut the wraps in half diagonally and serve hot. Enjoy your delicious, cheesy Philly cheesesteak wraps!
Tips for the Best Philly Cheesesteak Wraps
These tips will make your wrap swoon-worthy.
- Switch up the steak. Instead of ribeye, try flank steak, skirt steak, or sirloin. These cuts are flavorful and tender when sliced thinly.
- Give it a good freeze. Freeze the steak for 30-60 minutes before slicing to make cutting it into thin, even slices easier.
- Choose your perfect cheese. Provolone is classic, but you can also use white American cheese, cheddar, mozzarella, or Cheez Whiz.
- Get toasty. Lightly toast the wraps on a hot skillet or griddle to make them crispy outside and help seal everything together.
- Try fun variations. Add sliced mushrooms, hot peppers, garlic, or a drizzle of ketchup, mayo, or hot sauce to change things up.
- Serve them in style. Cut the wraps in half diagonally and serve with French fries, onion rings, coleslaw, potato salad, or chips on the side.
How to Store
Here’s how to keep your leftover wraps nice and fresh.
To Store: Store the filling in an air-tight container in the refrigerator for up to a week, or pre-assemble wraps and refrigerate them for up to 2 days to prevent the tortillas from getting soggy. Wrap individual pre-assembled wraps in plastic wrap to keep the tortillas from hardening.
To Freeze: Wrap each assembled wrap tightly in plastic wrap or foil, then place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: For pre-assembled wraps, remove from the fridge, wrap in a paper towel, and microwave for 1-2 minutes until heated through. For better texture, reheat in a dry skillet over medium heat for 2-3 minutes per side. You may also use a panini press for a crispy exterior.
Philly Cheesesteak Wrap
4
servings15
minutes20
minutes450
kcalThis Philly cheesesteak wrap turns the classic sandwich into a portable lunch! It’s packed with tender beef, melty provolone, peppers, and onions.
Ingredients
1 1/2 lbs thinly sliced ribeye steak
2 large onions, sliced
1 green bell pepper, sliced
8 oz sliced provolone cheese
4 large flour tortillas or wraps
2 tbsp olive oil
Salt and pepper to taste
Instructions
- Season the sliced ribeye steak with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove steak from pan and set aside.
- Add the remaining 1 tbsp olive oil to the same skillet. Add the sliced onions and bell pepper. Season with a pinch of salt. Cook, stirring often, until the vegetables are soft and caramelized, about 10-12 minutes.
- Return the cooked steak to the pan with the onions and peppers. Stir to combine and cook for 1-2 minutes to reheat the steak. Turn off the heat.
- Lay out the tortillas/wraps. Divide the steak and vegetable mixture evenly between the wraps, piling it in the center of each one. Top each pile of steak with 2 slices of provolone cheese.
- Fold the sides of the tortilla over the filling, then roll tightly to form a wrap. Place the wraps seam-side down on a plate or cutting board.
- Heat a large skillet or griddle over medium heat. Working in batches if needed, place the wraps seam-side down on the hot surface. Cook for 2-3 minutes per side, until the tortilla is lightly browned and crisp and the cheese is melted.
- Cut the wraps in half diagonally and serve hot. Enjoy your delicious, cheesy Philly Cheese Steak Wraps!
Notes
- Use a well-marbled cut like ribeye for tender, flavorful steak. Freeze the steak for 30-60 minutes first to make it easier to slice thinly.
- Cook the onions low and slow until deeply caramelized for a sweet, jammy flavor.
- Use a good melting cheese like provolone. Some argue for Cheez Whiz as the authentic Philly choice.
- Crisp up the wraps on a hot griddle to melt the cheese and make the tortilla golden brown.
Delicious!! Simple!!! Nice meal after a hot day!!
I did add a little Worcestershire and a bit of cornstarch to the onions and peppers after they were caramelized.
Thank you for posting such a flavorful wrap recipe. We will not be eating Philly Cheesesteak in a restaurant any more!!