When you take a bite of a warm, crispy wrap filled with savory beef and melted cheese, it’s hard not to smile. The Crispy Philly Cheesesteak Grilled Wraps combine all the classic flavors of a beloved cheesesteak sandwich, packed in a deliciously grilled tortilla. This recipe takes about 30 minutes from start to finish and works because of its perfect balance of textures: the crunch of the outside wraps contrasted with the tender filling.
This recipe is ideal for anyone craving a quick yet satisfying meal. Perfect for lunch, dinner, or snacks, these wraps also store well, making them a great option for meal prep. You can whip them up ahead of time and enjoy them later!
Why You’ll Love This Recipe
- The beef is seared to perfection for a rich flavor.
- Fresh vegetables add a delightful crunch and nutrition.
- Cheese melts beautifully, enveloping the filling in creamy goodness.
- Grilling the wraps creates a crispy, golden-brown exterior.
What You’ll Need
Gather these ingredients to create your wraps:
For the Filling
- 1 lb beef steak, thinly sliced
- 1 tbsp olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
For Assembling
- 4 large flour tortillas
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
For Seasoning
- Salt, to taste
- Black pepper, to taste
Use any tender steak cut for best results.
Substitutions & Swaps:
- Beef steak can be replaced with chicken or turkey.
- Flour tortillas can be substituted with whole wheat tortillas.
- Provolone can be swapped for cheddar cheese.
How to Make It
Let’s get cooking!
Heat
Heat the olive oil in a large skillet over medium-high heat.
Brown
Add the sliced beef steak, seasoning with salt and black pepper. Cook for 3-5 minutes, stirring occasionally, until the beef is browned and cooked through. Remove from the skillet and set aside.
Sauté
In the same skillet, add the sliced onion, green bell pepper, and mushrooms. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized.
Mix
Return the cooked beef to the skillet and mix with the vegetables, letting the flavors combine for an additional 2-3 minutes. Remove from heat.
Assemble
Place the tortillas on a flat surface. Evenly distribute the beef and vegetable mixture onto each tortilla, followed by a generous amount of provolone and mozzarella cheese.
Fold
Fold the sides of the tortilla inwards and roll up tightly into wraps.
Grill
Heat a clean skillet over medium heat and lightly grease with olive oil or cooking spray. Grill each wrap for 2-3 minutes per side, or until golden brown and crispy.
Serve
Remove from the skillet and slice in half. Serve immediately.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, wraps are best enjoyed fresh.
Reheat: Use a skillet over medium heat for about 5 minutes.
Tips for Best Results
- Make sure to slice the beef as thinly as possible for better cooking.
- Let the skillet reach the right temperature before adding the ingredients for perfect browning.
- Use a spatula to press down slightly on the wraps while grilling for an even crisp.
- Don’t overcrowd the skillet; grill in batches if necessary.
Serving Suggestions
- Serve with a side of crispy sweet potato fries.
- Pair with a refreshing coleslaw for added crunch.
- Enjoy alongside a simple green salad for a balanced meal.
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