Philly Cheesesteak Wrap

Name: Philly Cheesesteak Wrap
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (570 g) boneless ribeye steak, trimmed of large fat pieces, frozen 30 minutes, then sliced against the grain as thinly as possible (about ⅛ inch / 3 mm); 3 tbsp (45 ml) neutral oil (such as canola or avocado), divided; 1 large (about 10 oz) (285 g) large yellow onion, halved and cut into ¼-inch (6 mm) slices; 2 medium (about 12 oz total) (340 g) green bell peppers, seeded and cut into ¼-inch (6 mm) strips; 4 oz (115 g) cremini mushrooms, sliced ¼ inch (6 mm) thick (optional); 2 cloves (6 g) garlic cloves, minced; 1 tsp (5 g) kosher salt, divided, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) Worcestershire sauce; 8 slices (about 6 oz) (170 g) sliced provolone cheese, at room temperature, each slice torn in half; 4 10-inch (25 cm) tortillas (280 g) large flour tortillas, warmed until pliable; 2 tbsp (30 g) mayonnaise (optional); 1 tbsp (14 g) unsalted butter, softened, for toasting the wraps

From the MyKitchenBank Kitchen

Thinly sliced seared ribeye, soft sautéed peppers and onions, and melty provolone, all folded into a warm flour tortilla and griddled until lightly crisp. All the flavor of a Philly cheesesteak in a handheld wrap, ready in about 35 minutes.

Prep: 20 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 10 min
Makes: 4 large wraps

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Ingredients

4 servings

For the filling
1¼ lb (570 g) boneless ribeye steak, trimmed of large fat pieces, frozen 30 minutes, then sliced against the grain as thinly as possible (about ⅛ inch / 3 mm)
3 tbsp (45 ml) neutral oil (such as canola or avocado), divided
1 large (about 10 oz) (285 g) large yellow onion, halved and cut into ¼-inch (6 mm) slices
2 medium (about 12 oz total) (340 g) green bell peppers, seeded and cut into ¼-inch (6 mm) strips
4 oz (115 g) cremini mushrooms, sliced ¼ inch (6 mm) thick (optional)
2 cloves (6 g) garlic cloves, minced
1 tsp (5 g) kosher salt, divided, plus more to taste
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) Worcestershire sauce
For assembly
8 slices (about 6 oz) (170 g) sliced provolone cheese, at room temperature, each slice torn in half
4 10-inch (25 cm) tortillas (280 g) large flour tortillas, warmed until pliable
2 tbsp (30 g) mayonnaise (optional)
1 tbsp (14 g) unsalted butter, softened, for toasting the wraps

Equipment (6)

12-inch (30 cm) heavy skillet or cast-iron pan
Sharp chef's knife
Cutting board
Tongs
Wide spatula
Plate or tray lined with foil for keeping beef warm

Steps

Before you start

Freeze the steak for 30 minutes (included in the timing) so it firms up and slices paper-thin.
Slice all vegetables before you start cooking; the beef cooks in minutes.
Use a large skillet (12-inch) so the beef sears rather than steams; cook it in two batches.
Have the tortillas and cheese within reach for quick assembly.

1
Chill and slice steak
- Place the trimmed ribeye on a plate and freeze for 30 minutes until firm on the outside but still slightly yielding in the center.
- Use a sharp knife to slice it across the grain as thinly as you can, about ⅛ inch (3 mm).
- Cut long slices in half so they are bite-size.
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Ready when: Steak feels firm when pressed but is not frozen solid
Tip: Slice against the grain (perpendicular to the visible muscle lines) for tender beef.
2
Prep vegetables
- Slice the onion, bell peppers, and mushrooms (if using) and mince the garlic.
- Keep the garlic separate from the other vegetables.
- Tear the provolone slices in half and set them out with the tortillas.
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Ready when: Vegetables are cut into even ¼-inch pieces
3
Soften onions and peppers
- Heat 1 tbsp oil in the 12-inch skillet over medium-high heat until it shimmers.
- Add the onion, bell peppers, mushrooms (if using), and ½ tsp salt.
- Cook, stirring every minute or so, for 7 to 8 minutes.
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Ready when: Onions are soft and translucent with golden-brown edges, and peppers are tender but still slightly firm
Tip: If the pan looks dry or vegetables scorch, add 1 tbsp water and lower the heat slightly.
4
Add garlic, set aside
- Stir in the garlic and cook for 30 seconds until fragrant.
- Transfer the vegetables to a bowl and cover loosely with foil.
- Wipe out the skillet if any dark bits remain.
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Ready when: Garlic smells fragrant but is not browned
Tip: Garlic burns quickly; don't walk away.
5
Sear beef in batches
- Return the skillet to high heat and add 1 tbsp oil.
- When it just begins to smoke, add half the beef in a single loose layer.
- Sprinkle with ¼ tsp salt and ¼ tsp pepper.
- Cook undisturbed for 1 minute, then stir and break up the slices for another 30 to 60 seconds.
- Move to a plate, then repeat with the remaining 1 tbsp oil, beef, ¼ tsp salt, and ¼ tsp pepper.
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Ready when: Beef is browned on the outside with no pink remaining in the thinnest pieces; it reaches 145°F (63°C)
Tip: Overcrowding steams the beef and turns it gray. Work in two batches.
6
Combine the filling
- Return all the beef and vegetables to the skillet over medium heat.
- Add the Worcestershire sauce and toss for 1 minute so everything is coated and the pan juices reduce slightly.
- Taste and add a pinch more salt if needed.
- Turn off the heat.
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Ready when: Filling is glossy with very little liquid pooling in the pan
7
Melt the cheese
- Divide the filling into 4 equal mounds in the skillet.
- Lay 2 torn slices of provolone over each mound, then cover the pan with a lid or foil for 1 minute off the heat.
- The cheese should be fully melted and draping over the meat.
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Ready when: Cheese is soft, glossy, and slumping over the filling
Tip: Using a lid traps steam and melts the cheese evenly.
8
Warm and fill tortillas
- Warm each tortilla in a dry second pan or microwave for 10 seconds so it folds without cracking.
- Spread each with ½ tbsp mayonnaise if using.
- Slide one cheesy mound onto the lower third of each tortilla, leaving a 2-inch (5 cm) border.
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Ready when: Tortilla bends without cracking
9
Roll the wraps
- Fold the left and right sides in over the filling, then roll up tightly from the bottom, tucking the filling in as you go, to form a closed burrito-style wrap.
- Rub the outside of each wrap with a thin layer of softened butter.
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Ready when: Wrap is tight with the seam on the bottom
Tip: Do not overfill; if the filling squeezes out, remove a spoonful.
10
Toast and serve
- Heat the cleaned skillet over medium heat.
- Place the wraps seam-side down and toast for 1½ to 2 minutes per side until golden with light brown spots.
- Rest for 2 minutes, then slice in half on the diagonal and serve hot.
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Ready when: Tortillas are golden and crisp at the edges and seam is sealed
Tip: Toast seam-side down first so the wrap holds its shape.

Good to know

Tips

Freezing the steak is the secret to deli-thin slices without a slicer.
Sear the beef quickly over high heat; overcooked thin beef turns tough and dry.
Don't overfill the tortilla, or the wrap will tear and the cheese will leak out.
Pat the vegetables dry and cook off excess liquid so the wraps don't turn soggy.

Make ahead

"Slice the vegetables and beef up to 24 hours ahead and refrigerate separately in airtight containers. The cooked onion-and-pepper mixture can be made 2 days ahead and reheated before the beef is seared."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: wrap tightly in foil and keep up to 3 days. Freezer: wrap individually in parchment and foil for up to 2 months; thaw overnight in the fridge. Reheat in a 350°F (175°C) oven for 12 to 15 minutes, or in a dry skillet over medium-low heat for 4 to 5 minutes per side, until hot in the center."

Substitutions

boneless ribeye steak → top sirloin or flank steak. Leaner and slightly less tender; slice very thin and cook just until browned.
sliced provolone cheese → white American cheese or Cheez Whiz. American melts smoothest; Cheez Whiz (about ½ cup warmed) is the classic Philly option.
large flour tortillas → low-carb or whole wheat tortillas. Warm them well so they fold without tearing.
green bell peppers → hot cherry peppers or pickled banana peppers. Add after cooking for a tangy kick.