Cheesesteak Grilled Wraps
Delicious and customizable cheesesteak grilled wraps filled with tender beef, melted cheese, and sautéed vegetables, all wrapped in a warm tortilla.
Ingredients
For the filling
- 1 pound flank steak or ribeye, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1-2 pieces bell peppers, thinly sliced (any color)
- 8 ounces provolone cheese or Cheez Whiz
For the wraps
- 4 pieces large flour tortillas (about 8-10 inches)
- to taste salt and pepper
- optional toppings: lettuce, tomatoes, pickles
Instructions
Cook the beef
- Heat a skillet over medium-high heat and add the olive oil until hot.
- Add the thinly sliced onions and bell peppers, sautéing for about 5 minutes until softened.
- Add the thinly sliced beef and season with salt and pepper, cooking until no longer pink.
Add the cheese
- Layer the cheese over the cooked beef mixture and cover the skillet for a couple of minutes to melt the cheese.
Assemble the wraps
- Lay a large flour tortilla flat on a surface and spoon a generous portion of the beef and cheese mixture onto the center.
- Fold the sides of the tortilla inwards and roll tightly from the bottom to the top.
Grill the wraps
- Reheat the skillet or use a grill pan with a touch more olive oil and set to medium heat.
- Place each wrap seam-side down in the pan and grill for about 3-4 minutes until golden and crispy.
- Carefully flip the wraps and grill the other side for another 3-4 minutes.
Serve
- Let the wraps cool slightly before slicing in half for easier handling.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture. Add your favorite toppings for customization.