Philly Cheesesteak Wrap
A savory Philly Cheesesteak Wrap packed with tender beef, melted cheese, and caramelized onions, all wrapped in a soft tortilla. Perfect for quick lunches or weeknight dinners.
Ingredients
- 12 oz ribeye steak thinly sliced
- 2 tbsp olive oil
- 2 small green bell peppers sliced
- 1 large white onion sliced
- 2 cloves garlic minced
- 6 oz provolone cheese shredded or sliced
- 4 medium flour tortillas
- Salt and black pepper to taste
Instructions
- Prepare the Steak:
- Freeze the steak for 30-60 minutes to make slicing easier.
- Slice it thinly against the grain for tender results.
- Cook the Vegetables:
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Add onions and bell peppers with salt and pepper. Cook until softened, then set aside.
- Cook the Steak:
- Add remaining 1 tbsp olive oil to the skillet.
- Cook the steak for 2-3 minutes or until nearly cooked through.
- Add garlic, then return the cooked vegetables to the skillet.
- Melt the Cheese:
- Sprinkle provolone cheese over the steak and veggies.
- Cover the skillet until the cheese melts (about 1 minute).
- Assemble the Wraps:
- Spoon the filling onto warm tortillas, wrap tightly, and serve hot.
Notes
- For a spicy twist, add jalapeños or drizzle with hot sauce.
- For a low-carb option, use lettuce wraps instead of tortillas.
- Leftover filling can be stored in an airtight container for up to 3 days.