What cut of steak is best for cheesesteak wraps?

Ribeye is often considered the best cut for cheesesteak recipes because it is tender and flavorful. Sirloin and flank steak are also good choices for grilled wraps.

Can cheesesteak wraps be made ahead of time?

Yes. The steak and vegetable filling can be prepared in advance and stored in the refrigerator. When ready to eat, simply assemble the wraps and grill them.

How do you keep wraps crispy after cooking?

To keep wraps crispy, serve them immediately after grilling. If they must sit for a short time, place them on a rack instead of stacking them so steam does not soften the tortilla.

Can cheesesteak wraps be baked instead of grilled?

Yes. Cheesesteak wraps can be baked in the oven at 400°F for about 10 to 12 minutes until the tortilla becomes lightly golden and the cheese melts.

Philly Cheesesteak Grilled Wraps – Easy and Flavorful Steak Wrap Recipe

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Philly Cheesesteak Grilled Wraps are crispy tortillas filled with tender sliced steak, sautéed onions and peppers, and melted cheese. This easy recipe transforms the classic cheesesteak into a quick and satisfying grilled wrap perfect for lunch or dinner.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish

Ingredients

Scale

1 pound ribeye or sirloin steak, thinly sliced
1 tablespoon olive oil
1 small onion, thinly sliced
1 bell pepper, thinly sliced
1 cup mushrooms, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup shredded provolone or mozzarella cheese
4 large flour tortillas
1 tablespoon butter or oil for grilling

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Instructions

Place the steak in the freezer for about 15 minutes to make slicing easier.
Slice the steak thinly against the grain and season with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced onions, bell peppers, and mushrooms and cook for about 4–5 minutes until softened.
Move the vegetables to one side of the skillet and add the sliced steak.
Cook the steak for 3–4 minutes, stirring occasionally until browned.
Mix the steak with the vegetables and sprinkle cheese over the mixture so it begins to melt.
Spoon a portion of the steak and vegetable mixture into the center of each tortilla.
Fold the sides of the tortilla inward and roll tightly to form a wrap.
Heat a skillet or grill pan over medium heat and lightly butter the surface.
Place the wraps seam-side down and cook for 2–3 minutes per side until golden and crispy.
Remove from heat, slice in half if desired, and serve warm.

Notes

Slice the steak thinly against the grain to keep it tender.
Do not overfill the tortillas to prevent the wraps from opening during grilling.
Cook the wraps seam-side down first to help seal them.
Serve immediately for the best crispy texture.
The steak and vegetable mixture can be prepared ahead of time and stored in the refrigerator.

Nutrition

Serving Size: 1 wrap
Calories: 420
Sugar: 4 g
Sodium: 640 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 80 mg

Find it online: https://recipeshots.com/philly-cheesesteak-grilled-wraps/