Description
How to make a savory Philly Cheesesteak Wrap with tender beef, melted provolone, and sautéed peppers that’s perfect for a quick dinner.
Ingredients
Scale
- Main Components:
- 1 pound shaved ribeye or sirloin steak
- 8 slices provolone cheese
- 4 large flour tortillas
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- Cooking Fats & Aromatics:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Flavor Enhancers:
- 1 tablespoon Worcestershire sauce
- 1/4 cup beef broth
- Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Sauté Veggies: Heat olive oil, then add sliced onion and green bell pepper. Sauté for 8-10 minutes until softened and lightly caramelized. Add minced garlic for the last minute, stirring until fragrant. This builds your flavor base beautifully.
- Cook Steak: Push veggies to one side, add butter to the empty side, then the shaved ribeye or sirloin steak. Season with salt, pepper, and garlic powder. Cook for 2-3 minutes, breaking it up until browned and cooked through.
- Deglaze Pan: Stir Worcestershire sauce and beef broth into the pan, scraping up any browned bits. This adds incredible depth and moisture to your Philly Cheesesteak Wrap filling. Mix everything well until the liquid is mostly absorbed.
- Melt Cheese: Divide the steak and veggie mixture into four portions directly in the pan. Top each portion with two slices of provolone cheese. Cover the pan for 1-2 minutes until the cheese is beautifully melted and gooey.
- Warm Tortillas: While the cheese melts, warm your large flour tortillas. You can do this in a dry pan for 30 seconds per side, or microwave them briefly. Warming makes them pliable and prevents cracking when wrapping your Philly Cheesesteak Wrap.
- Assemble Wraps: Carefully transfer one cheesy steak and veggie portion onto the center of each warm tortilla. Fold in the sides, then roll it up tightly from the bottom to create a secure, delicious wrap.
- Serve Warm: Serve your ultimate Philly Cheesesteak Wraps immediately. They are best enjoyed fresh and warm, offering that perfect combination of tender beef, melted cheese, and sautéed veggies. Get ready for a comforting meal!
Notes
Avoid overcooking shaved steak; it quickly becomes tough and dry, affecting the wrap’s texture.
Store leftover wraps in an airtight container in the refrigerator for 3-4 days; reheat gently.
Thinly sliced chicken breast or thighs make an excellent substitute for the steak, adjusting cook time.
Serve immediately and warm. Consider a side of sriracha mayo for an extra savory kick.
Cook the steak and veggie filling up to two days ahead and refrigerate for quicker assembly.
**Allergy Information:** Dairy, Gluten