Why Make This Recipe
The Philly Cheesesteak Wrap is a fun twist on the classic Philly cheesesteak. It’s quick to make, delicious, and perfect for a lunch or dinner option that everyone will love. This recipe combines savory ribeye steak, colorful veggies, and melted cheese, all wrapped up in a soft tortilla. It’s a great way to enjoy the flavors of Philadelphia without the mess.
How to Make Philly Cheesesteak Wrap
Ingredients
- 1 lb (450g) thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup (120g) shredded provolone cheese
- 4 large flour tortillas
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced onions and green bell pepper; sauté until softened, about 5 minutes.
- Add the thinly sliced ribeye steak to the pan. Season with salt and black pepper. Cook, stirring frequently, until the steak is just cooked through, about 5-7 minutes.
- Reduce heat to low. Sprinkle the shredded provolone cheese over the beef and vegetables; stir until melted and combined.
- Warm the flour tortillas in a dry skillet or microwave until pliable.
- Divide the steak mixture evenly among the tortillas. Roll up tightly into wraps and serve immediately.
How to Serve Philly Cheesesteak Wrap
These wraps are best served warm. You can place them on a plate and cut them in half for easier handling. Serve with your favorite dipping sauce, like ranch or hot sauce, for an extra kick. They also go well with a side of chips or a simple salad.
How to Store Philly Cheesesteak Wrap
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave them for about 30 seconds or until heated through.
Tips to Make Philly Cheesesteak Wrap
- Make sure to slice the ribeye steak very thin for better cooking and flavor.
- You can use other cheeses like American or cheddar if you prefer.
- For more flavor, add a dash of Worcestershire sauce while cooking the steak.
- Feel free to add other veggies like mushrooms or jalapeños for a unique twist!
Variation
If you want a healthier version, you can use grilled chicken or turkey instead of ribeye steak. You can also use whole wheat tortillas for a more nutritious option.
FAQs
1. Can I use a different type of meat?
Yes! You can substitute the ribeye steak with chicken, turkey, or even portobello mushrooms for a vegetarian option.
2. How long does it take to prepare this dish?
The whole process takes about 20-25 minutes, making it a quick meal option.
3. Can I freeze the wraps?
Yes, you can freeze the wraps before cooking. Wrap them tightly in plastic wrap, then foil, and store them in the freezer. Thaw them in the refrigerator before cooking.
Enjoy making your Philly Cheesesteak Wrap!
Print
Philly Cheesesteak Wrap
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: American
- Diet: None
Description
A fun twist on the classic Philly cheesesteak, this wrap is quick to make and packed with savory ribeye steak, colorful veggies, and melted cheese.
Ingredients
- 1 lb (450g) thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup (120g) shredded provolone cheese
- 4 large flour tortillas
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced onions and green bell pepper; sauté until softened, about 5 minutes.
- Add the thinly sliced ribeye steak to the pan. Season with salt and black pepper. Cook, stirring frequently, until the steak is just cooked through, about 5-7 minutes.
- Reduce heat to low. Sprinkle the shredded provolone cheese over the beef and vegetables; stir until melted and combined.
- Warm the flour tortillas in a dry skillet or microwave until pliable.
- Divide the steak mixture evenly among the tortillas. Roll up tightly into wraps and serve immediately.
Notes
Best served warm; can be accompanied by dipping sauces like ranch or hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.