Crispy Philly Cheesesteak Grilled Wraps
A hand-held twist on the classic Philly cheesesteak with melty cheese, caramelized onions, and a crispy tortilla, perfect for weeknights and lunches.
Ingredients
Main Ingredients
- 1 lb beef steak, thinly sliced (flank, skirt, or sirloin work well)
- 1 tbsp olive oil (plus extra for grilling)
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 cup mushrooms, sliced (optional but adds great texture)
- 4 large flour tortillas
- 1 cup provolone cheese, shredded (or thin slices) Swap for American cheese for a classic melt.
- 1 cup mozzarella cheese, shredded
- Salt and black pepper, to taste
Instructions
Cooking
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the sliced beef with salt and pepper.
- Add beef to the skillet and cook 3–5 minutes, stirring occasionally, until browned and cooked through. Remove beef and set aside.
- In the same skillet, add the sliced onion, green pepper, and mushrooms. Sauté 5–7 minutes, stirring occasionally, until the vegetables are tender and edges turn golden. Season lightly.
- Return the beef to the skillet and stir with the vegetables for 2–3 minutes so flavors meld. Remove from heat.
- Lay tortillas flat. Divide the beef-vegetable mix evenly among them. Top each with provolone and mozzarella.
- Fold the sides of each tortilla inward, then roll tightly into wraps.
- Heat a clean skillet over medium and brush with a little olive oil or spray. Grill each wrap 2–3 minutes per side until the tortilla is golden and crispy and the cheese inside is melted.
- Remove, slice in half on the bias, and serve immediately.
Notes
For an extra crispy wrap, brush the outside of the tortilla with a little oil before grilling.