Philly Cheese Steak Wraps

Philly Cheese Steak Wraps

Soft flour tortillas filled with thinly-sliced peppery beef steak, onions, and green bell peppers, tossed with melted provalone or swiss cheese


4 servings


1 pound inexpensive beef steak or roast, such as chuck roast, London broil, Texas broil, etc.
2 Tablespoons oil
1 large onion, cut in half and sliced thinly
1-2 large green bell peppers, cut in half and sliced
salt and pepper, to taste*
4 burrito-size flour tortillas
8 thin slices of provalone cheese**


1. Slice meat into bite-sized pieces, as thinly as possible.*** Saute meat in 1 Tablespoon of oil over medium heat until fully cooked; drain juices and set meat aside.

2. Reheat skillet with remaining oil and saute onions and peppers until crisp-tender. Add meat and heat through, seasoning with salt and pepper to taste. Add cheese and toss to mix. Turn off heat, cover, and wait 5 minutes or until cheese is melted.

3. Warm flour tortillas according to package instructions. Fill warm tortillas with steak mixture and fold into burritos.

Philly Cheese Steak Wrap
Additional Notes: 

*I like to use seasoned pepper

**Can also use swiss or baby swiss cheese

***If you're using a roast, you can freeze the meat partially and then slice with a sharp knife. Or, if using a thinner piece of meat, like a steak, roll meat into a log, wrap, and freeze partially; then slice as thinly as possible. Partially frozen (or completely frozen, if you're strong enough to slice it) meat can be sliced more thinly than meat that is thawed.

Preparation Time: 

30 minutes

Tammy's Review: 

This is an easy homemade Philly Cheese Steak sandwich variation: in a tortilla rather than on a sub bun/hoagie roll. Quick to make, it tastes like a delicious restaurant wrap! My rating: 9/10.


Please see the recipe above for my complete review! Thanks! ~Tammy


I love this recipe, and am making it again this week! My family always loves it!

I just add a little garlic powder, and use the shredded mozzarella cheese that I have on hand.

This is a great variation because you don't have all that bread, so you can pair it easily with sweet potato fries or a big salad!


I wasn't wowed by this recipe at all. My husband loved it. But, to me it was not something I would make again for myself without making some major changes. I would put the meat, green peppers, onions in the wrap or on a hoagie first, THEN add the cheese to melt. Melting the cheese in the pan with the other ingredients makes the cheese stringy and gooey. I would also use maybe a skirt steak instead of the London broil that I used. The London broil was too tough and not easy to break apart. Since this is eaten with the hands, you want a meat that will break apart easily. I seasoned the mean with a Grill Mates Montreal seasoning. If I even make it again, I'll put more seasoning for a stronger flavor.


I really love philly cheese steak, so this is perfect. Quick and easy, and oh so yummy.......


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