Why You’ll Love This Recipe
This grilled wrap takes the best parts of a Philly cheesesteak—savory beef, melted cheese, and sautéed vegetables—and wraps it all up in a crispy tortilla for an easy-to-eat, flavorful dish. It’s quick to make, incredibly satisfying, and perfect for lunch or dinner. Whether you’re craving a comforting meal or looking for something a little different, this Philly Cheesesteak Grilled Wrap won’t disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb thinly sliced beef steak
- 1 tbsp olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 4 large flour tortillas
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper, to taste
Directions
- Heat olive oil in a skillet over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Season with salt and pepper. Remove beef from the skillet and set aside.
- In the same skillet, add the sliced onion, bell pepper, and mushrooms. Cook until tender, about 5 minutes.
- Return the beef to the skillet with the vegetables and mix well. Heat through.
- Lay the tortillas flat and sprinkle the provolone and mozzarella cheese in the center of each.
- Spoon the beef and vegetable mixture evenly over the cheese.
- Fold the sides of the tortilla over the filling and roll up tightly. Grill each wrap in a skillet or grill pan over medium heat for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.
- Slice the wraps in half and serve warm.
Servings and Timing
- Servings: 4 wraps
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Spicy: Add sliced jalapeños or drizzle with hot sauce to add some heat.
- Cheese: Substitute provolone or mozzarella with cheddar or Swiss for a different flavor.
- Vegetarian: Skip the beef and add more vegetables like zucchini, spinach, or eggplant.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: To reheat, use a skillet or grill pan to crisp the wraps and melt the cheese again. Avoid the microwave to keep the wrap crispy.
FAQs
1. Can I use a different type of cheese?
Yes, you can use cheddar, Swiss, or even American cheese based on your preference.
2. How can I make the wrap spicier?
Add sliced jalapeños or drizzle hot sauce over the wrap before serving for an extra kick.
3. Can I prepare the filling in advance?
Yes, the beef and vegetables can be cooked ahead of time and stored in the refrigerator. Just reheat the mixture before assembling the wraps.
4. What’s the best way to reheat the wraps?
Reheat them in a skillet to maintain the crispy texture of the tortilla.
5. Can I make this recipe gluten-free?
Use gluten-free tortillas and ensure that all other ingredients are gluten-free to make this recipe suitable for a gluten-free diet.
6. Can I add more vegetables to the wrap?
Definitely! Try adding sautéed spinach, zucchini, or more bell peppers to increase the vegetable content.
7. Is there a way to make this recipe healthier?
Use leaner cuts of beef or swap the beef for chicken or a plant-based protein, and opt for whole wheat or low-carb tortillas.
8. Can I make the wrap in the oven?
Yes, you can bake the wraps at 400°F for 10-12 minutes if you prefer not to grill them.
9. Can I use a different type of meat?
Yes, chicken or turkey can be used in place of beef for a lighter option.
10. How do I prevent the tortillas from becoming soggy?
Toast the tortillas slightly before filling them or brush the outside with a little olive oil before grilling to keep them crispy.
Conclusion
The Philly Cheesesteak Grilled Wrap combines all the classic flavors of a Philly cheesesteak in a convenient, crispy wrap. Perfect for a quick lunch or dinner, this recipe is easy to customize with your favorite ingredients. Whether you stick to the traditional beef and vegetables or add your own twist, this wrap is sure to become a favorite in your recipe rotation.
Philly Cheesesteak Grilled Wrap Recipe
This Philly Cheesesteak Grilled Wrap combines all the delicious flavors of the classic Philly cheesesteak in a portable, easy-to-make wrap. With thinly sliced beef, sautéed onions, bell peppers, and mushrooms, melted provolone and mozzarella cheese, all wrapped in a crispy tortilla, this is the perfect quick and flavorful lunch or dinner option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 wraps
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb thinly sliced beef steak
- 1 tbsp olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 4 large flour tortillas
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Cook Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook until browned, about 5-7 minutes. Season with salt and pepper. Remove the beef and set it aside.
- Sauté Veggies: In the same skillet, add the sliced onions, bell peppers, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
- Combine: Return the beef to the skillet with the vegetables. Stir to combine, ensuring everything is well mixed.
- Assemble Wraps: Lay out the flour tortillas. Sprinkle a generous amount of shredded provolone and mozzarella cheeses over each tortilla. Add a portion of the beef and vegetable mixture on top of the cheese.
- Roll Up: Fold in the sides of the tortilla and roll it up tightly, securing the filling inside.
- Grill: Heat a large skillet over medium heat. Grill the wraps, seam side down, for 2-3 minutes per side, until they’re golden brown and crispy.
- Serve: Slice in half and serve immediately.
Notes
- You can use any type of thinly sliced beef (like flank steak or ribeye) for this recipe.
- Feel free to customize the veggies—add mushrooms, onions, and peppers for the traditional Philly flavor, or experiment with others like spinach or jalapeños.
- Leftovers can be wrapped in foil and reheated in the oven for a quick meal the next day.
