Description
This Philly Cheesesteak Wrap is a quick and satisfying twist on the classic sandwich, wrapped in a soft tortilla instead of a hoagie roll. Tender slices of beef, sautéed onions and peppers, and gooey melted provolone cheese come together in a warm, handheld wrap that’s perfect for lunch, dinner, or meal prep. It delivers all the bold, savory flavors of a traditional Philly cheesesteak with added convenience and portability.
Ingredients
1 lb thinly sliced beef (ribeye or sirloin recommended)
1 tablespoon olive oil
1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 teaspoon garlic powder
Salt and black pepper to taste
4 large flour tortillas
4 slices provolone cheese
Instructions
Preheat a large skillet over medium-high heat. Add the olive oil and sauté the sliced onions and green bell peppers for about 5 to 6 minutes, or until they are soft and slightly caramelized. Remove from the skillet and set aside.
In the same skillet, add the sliced beef. Season with garlic powder, salt, and black pepper. Cook for about 4 to 5 minutes, or until the beef is browned and cooked through. Return the peppers and onions to the skillet and stir to combine everything evenly.
Lay out the tortillas on a flat surface. Place one slice of provolone cheese in the center of each tortilla. Divide the beef and pepper mixture evenly among the tortillas, placing it on top of the cheese.
Fold in the sides of the tortilla, then roll it tightly into a wrap. If desired, place the wraps seam-side down in a clean skillet over medium heat for 2 to 3 minutes per side to lightly crisp the outside and melt the cheese.
Slice in half and serve hot.
Notes
For added flavor, try toasting the tortilla before rolling, or add a dash of Worcestershire sauce to the beef during cooking. You can swap out provolone for mozzarella or American cheese based on your preference. These wraps reheat well and can be made ahead for easy grab-and-go meals.