Description
These Crispy Philly Cheesesteak Grilled Wraps combine tender ribeye steak, sautéed onions and bell peppers, and a creamy three-cheese blend wrapped in warm flour tortillas. The wraps are grilled to golden perfection in a skillet, creating a deliciously crispy texture that complements the rich, savory filling. Perfect for a satisfying lunch or dinner, this recipe brings classic Philly cheesesteak flavors together in an easy and handheld wrap form.
Ingredients
Scale
Meat and Vegetables
- 1 pound ribeye steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium bell pepper, thinly sliced
Cheese Mixture
- 8 ounces cream cheese, softened
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
Wraps and Seasonings
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat.
- Warm the olive oil: Add the olive oil to the skillet and let it warm for about 30 seconds.
- Cook the steak: Add the thinly sliced ribeye steak to the skillet, spreading it evenly across the surface.
- Brown the steak: Cook the steak for about 4-5 minutes, stirring occasionally, until it is browned and cooked through.
- Season the steak: Season the steak with salt, black pepper, garlic powder, and onion powder, then stir to coat evenly.
- Add Worcestershire sauce: Add the Worcestershire sauce to the steak, stir it in, and cook for another minute.
- Remove the steak: Remove the steak from the skillet and set it aside.
- Prepare vegetables: In the same skillet, add the butter and let it melt.
- Sauté onions and peppers: Add the thinly sliced onion and bell pepper to the skillet, stirring occasionally.
- Cook until softened: Cook the onions and peppers for about 5-6 minutes, until they are softened and slightly caramelized.
- Set vegetables aside: Take the skillet off the heat and set the vegetables aside.
- Mix cheeses: In a small bowl, combine the softened cream cheese, provolone cheese, and mozzarella cheese.
- Combine cheese mixture: Mix the cheeses together until smooth and well-combined.
- Prepare tortillas: Lay out the flour tortillas on a flat surface.
- Spread cheese: Spread a generous amount of the cheese mixture on each tortilla, leaving a small border around the edges.
- Add steak: Evenly distribute the cooked steak over the cheese mixture on each tortilla.
- Add vegetables: Top the steak with the sautéed onions and bell peppers.
- Wrap the tortillas: Fold in the sides of each tortilla and roll it up tightly, securing the filling inside.
- Heat skillet for grilling: Heat a clean skillet over medium heat.
- Grill wraps: Place each wrapped tortilla seam-side down in the skillet.
- Cook each side: Cook for about 3-4 minutes per side, pressing down gently with a spatula, until the wraps are golden brown and crispy.
- Cool and slice: Once crispy, remove the wraps from the skillet and let them cool for a minute before slicing.
- Serve: Serve immediately and enjoy your crispy Philly cheesesteak grilled wraps.
Notes
- Use thinly sliced ribeye steak for tender, juicy bites.
- Make sure the cream cheese is softened for easier mixing.
- Pressing the wraps with a spatula while grilling ensures even crispiness.
- You can substitute provolone with cheddar or Swiss cheese for a different flavor profile.
- Allow wraps to cool slightly before slicing to prevent filling from spilling out.
