Description
These Crispy Philly Cheesesteak Grilled Wraps combine tender, seasoned ribeye steak with melted cheeses and sautéed onions and bell peppers, all wrapped in a soft tortilla and grilled to golden perfection. A delicious twist on the classic Philly cheesesteak, these wraps are perfect for a quick and satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound ribeye steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium bell pepper, thinly sliced
Cheeses
- 8 ounces cream cheese, softened
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
Wraps
- 4 large flour tortillas
Seasonings and Others
- 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 skillet: Heat a large skillet over medium-high heat to prepare for cooking the steak.
- Warm olive oil: Add the olive oil to the skillet and let it warm for about 30 seconds to coat the pan.
- Cook steak: Add the thinly sliced ribeye steak to the skillet, spreading it evenly across the surface for even cooking.
- Brown steak: Cook the steak for about 4-5 minutes, stirring occasionally until browned and cooked through.
- Season steak: Season the steak with salt, black pepper, garlic powder, and onion powder; stir well to coat evenly.
- Add Worcestershire sauce: Stir in Worcestershire sauce and cook for an additional minute to enhance flavor.
- Remove steak: Transfer the cooked steak to a plate and set aside.
- Melt butter: In the same skillet, add butter and let it melt for sautéing vegetables.
- Sauté vegetables: Add thinly sliced onions and bell peppers to the skillet; stir occasionally.
- Cook until caramelized: Cook the vegetables for 5-6 minutes until softened and slightly caramelized for maximum flavor.
- Remove vegetables: Take the skillet off heat and set the cooked vegetables aside.
- Mix cheeses: In a small bowl, combine softened cream cheese, provolone, and mozzarella cheese until smooth and well mixed.
- Prepare tortillas: Lay flour tortillas flat on a clean surface for assembly.
- Spread cheese mixture: Generously spread the cheese blend on each tortilla, leaving a small border around the edges.
- Add steak: Evenly distribute the cooked ribeye steak over the cheese layer on each tortilla.
- Add vegetables: Top the steak with the sautéed onions and bell peppers evenly.
- Roll wraps: Fold in the sides of each tortilla and roll tightly to secure the filling inside.
- Heat skillet for grilling: Heat a clean skillet over medium heat to crisp the wraps.
- Grill wraps: Place each wrap seam-side down in the skillet and cook 3-4 minutes per side, pressing gently with a spatula, until golden brown and crispy.
- Cool and slice: Remove wraps from the skillet and let cool for a minute before slicing to serve.
- Serve: Serve immediately while warm and enjoy your crispy Philly cheesesteak grilled wraps.
Notes
- Use thinly sliced ribeye for the best tenderness and flavor.
- Softened cream cheese helps create a creamy cheese mixture for the base layer.
- Ensure the wraps are rolled tightly to prevent fillings from spilling out during grilling.
- You can substitute provolone or mozzarella with other melting cheeses if desired.
- Adjust seasonings to taste, especially salt and pepper, to suit your preference.
- Grilling on a skillet creates a crispy outside without needing an air fryer or oven.
