How to Make Philly Cheesesteak Wrap

Jump to Recipe

Few sandwiches spark the sort of debate and cult following as the legendary Philly cheesesteak. But what if you could capture all the savory, gooey, satisfying elements of this classic sandwich—and make it neat enough to enjoy on the go? Philly cheesesteak wraps do just that. By wrapping juicy steak, caramelized onions, sautéed peppers, and melted cheese in a flour tortilla, you get a handheld meal with maximum flavor and minimum mess.

Whether you need lunch that travels well, a crowd-friendly dinner, or a hearty snack for halftime, this wrap hits the spot. In this guide, I’ll walk you through each component, offer pro tips for flavor and texture, and suggest creative ways to customize your wrap.

Why Make a Philly Cheesesteak Wrap?

Embracing taco-style wraps for classic sandwiches isn’t just practical—it’s a way to transform beloved comfort foods into modern meal prep staples.

• Quick for any schedule: Fresh steak and veggies can go from fridge to table in under half an hour.
• No fork required: No drippy buns or overflowing ingredients, just pure cheesesteak goodness in a portable format.
• Customizable: Tailor the fillings, cheese, or sauces to any preference or occasion.
• Make-ahead friendly: Perfect for batch cooking, lunchboxes, or snacks on the run.

Ingredients for Philly Cheesesteak Wraps

Each bite delivers savory, melty, and crisp sensations. Here’s what you’ll need:

Optional Add-Ins:

• Mushrooms, thinly sliced and sautéed
• Red bell peppers for a sweeter note
• Hot peppers or pickled jalapeños for heat
• Garlic, finely minced

Choosing and Preparing Steak

The heart of a Philly cheesesteak is the beef. Ribeye delivers classic flavor thanks to its marbling, but you can also use sirloin, flank, or skirt steak.

How to Slice Steak for Wraps

• Freeze for easier slicing: Place your steak in the freezer for 30 minutes. This firms up the meat and allows you to slice thinly, against the grain.
• Aim for strips, not chunks: Thin strips caramelize fast and fit snugly in a wrap.

Cooking the Components

Step 1: Sauté Onions and Peppers

• Slice onions and green bell peppers into thin strips.
• Heat a tablespoon of olive oil in a large skillet over medium heat.
• Add onions with a pinch of salt; cook for 3 minutes, stirring occasionally.
• Add peppers and cook together for another 8-10 minutes, until vegetables are soft and sweet with some caramelized edges. Remove to a plate.

Step 2: Cook the Steak

• Add another splash of oil to the pan.
• Season steak strips with salt and pepper.
• Lay them in a single layer in the hot pan; sear without stirring for about 1 minute to develop browning.
• Stir and cook for another 2-3 minutes until just cooked through. Avoid overcooking to keep the steak tender.
• Return onions and peppers to the pan, toss everything together, and turn off the heat.

Step 3: Add Cheese

• Scatter sliced provolone across the hot steak-and-veggies mixture.
• Cover the pan with a lid for 1 minute to melt the cheese into gooey ribbons.
• Stir lightly for cheesy distribution, or leave it as luscious pools for a classic touch.

How to Assemble the Wraps

Lay out large flour tortillas on a work surface. If you want extra flexibility, microwave tortillas for 10-15 seconds to soften.

Follow these steps:

• Spoon filling into the center of each tortilla—about a heaping half-cup per wrap.
• Top with extra cheese (optional) for the stretch-factor.
• Fold up the bottom edge, then fold in the sides, and roll tightly like a burrito. A snug wrap prevents leaks.
• Toast for crispiness. Heat a dry skillet over medium heat. Place wraps seam-side down and cook for 2-3 minutes per side, pressing lightly with a spatula, until the tortilla browns and becomes crisp.

Flavor Variations

Adapting the Philly cheesesteak wrap lets you cater to almost any taste:

• Cheese swaps: Try mozzarella, white American, or even Cheez Whiz for classic authenticity.
• Extra vegetables: Mushrooms, poblano peppers, or spinach add heartiness.
• Sauce upgrades: Drizzle with garlic aioli, horseradish mayo, or classic ketchup for a play on tradition.
• Spicy version: Add thin-sliced hot peppers or splash on hot sauce and serve with pickled relish.

Serving Ideas

Philly cheesesteak wraps make a complete meal by themselves, but sides tuck in seamlessly. Try these combos:

• Pair with crisp French fries or sweet potato wedges.
• Serve next to a tangy coleslaw or simple arugula salad for freshness.
• For a fun twist, set up a wrap bar with assorted fillings and sauces during parties or game days.

Storage and Make-Ahead Tips

Convenience is key, and these wraps are designed to travel and reheat well.

Storing Components

• Filling: Cooled steak and veggies last up to 4 days in an airtight container in the refrigerator.
• Wraps: Fully assembled, wrapped tightly in plastic or foil, and kept in the fridge for up to 2 days.

Freezing

• Cool the cooked filling completely, assemble in tortillas, and wrap each firmly.
• Place in freezer bags and freeze up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating

• Microwave: Wrap in a slightly damp paper towel. Microwave for 60-90 seconds.
• Skillet: Reheat over medium heat until warmed through with a crisped exterior.

Troubleshooting & Pro Tips

Achieving the perfect Philly cheesesteak wrap comes down to a few key practices:

• Avoid soggy wraps: Let any excess pan juices drain off before assembling.
• Slice steak thinly: Thinner strips cook evenly and stay tender.
• Don’t overfill: Overstuffed wraps are hard to handle and may burst during cooking.
• Use the right cheese: Provolone melts evenly and binds the filling. If you use sliced cheese, overlap for full coverage.

Nutrition at a Glance

Here’s a snapshot of what to expect from an average Philly cheesesteak wrap (values approximate per wrap):

Values will vary with additional toppings and cheese choices.

Bringing together rich steak, sweet onions, crisp peppers, and oozy cheese in a hand-held tortilla wrap creates a casual spin on a Northeast favorite. This Philly cheesesteak wrap has a place at busy weeknight tables, tailgate spreads, and chilly evenings in need of warmth and flavor.

Try it once, and you may find yourself abandoning the bun forever. Enjoy experimenting with add-ins, sauces, and cheeses to make your own signature version. The soul of the cheesesteak stays intact—only the wrapper changes.

Philly Cheesesteak Wrap

⭐⭐⭐⭐⭐

4.8 from 1 votes

---

Course: Main Course / Cuisine: American

Prep Time 15 minutes

Cooking Time 20 minutes

Servings 4 servings

Calories 450 cal

This Philly cheesesteak wrap turns the classic sandwich into a portable lunch. It’s packed with tender beef. Melty provolone adds creaminess. Peppers and onions bring extra flavor.

Ingredients

• 4 large flour tortillas or wraps
• 1 1/2 lbs thinly sliced ribeye steak
• 2 large onions, sliced
• 1 green bell pepper, sliced
• 8 oz sliced provolone cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Season the sliced ribeye steak with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove steak from pan and set aside.
2. Add the remaining 1 tbsp olive oil to the same skillet. Add the sliced onions and bell pepper. Season with a pinch of salt. Cook, stirring often, until the vegetables are soft and caramelized, about 10-12 minutes.
3. Return the cooked steak to the pan with the onions and peppers. Stir to combine and cook for 1-2 minutes to reheat the steak. Turn off the heat.
4. Lay out the tortillas/wraps. Divide the steak and vegetable mixture evenly between the wraps, piling it in the center of each one. Top each pile of steak with 2 slices of provolone cheese.
5. Fold the sides of the tortilla over the filling, then roll tightly to form a wrap. Place the wraps seam-side down on a plate or cutting board.
6. Heat a large skillet or griddle over medium heat. Working in batches if needed, place the wraps seam-side down on the hot surface. Cook for 2-3 minutes per side, until the tortilla is lightly browned and crisp and the cheese is melted.
7. Cut the wraps in half diagonally and serve hot. Enjoy your delicious, cheesy Philly Cheese Steak Wraps!