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.