Steak and Cheese Wrap

Savor seared, savory steak strips tossed with melted provolone cheese, caramelized onions, and sweet bell peppers inside a warm flour tortilla. This hearty wrap offers all the comforting flavor of a classic cheesesteak in a convenient, portable design.

Steak and Cheese Wrap
  • Prep time: 14 minutes
  • Cook time: 4 minutes
  • Total time: 18 minutes
  • Servings: 2
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 2 large flour tortillas
  • 1/2 pound flank steak or sirloin, thinly sliced
  • 1/2 yellow onion, sliced
  • 1/2 green bell pepper, sliced
  • 4 slices provolone cheese
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder, salt, and pepper

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the sliced onion and green bell pepper, cooking for 5 to 7 minutes until tender and slightly browned, then remove from the skillet.
  3. Increase the heat to high, add the thinly sliced steak to the same skillet, and season with garlic powder, salt, and pepper.
  4. Sear the steak quickly for 2 to 3 minutes, stirring in the Worcestershire sauce during the last minute of cooking.
  5. Return the cooked onions and peppers to the skillet and mix them with the steak.
  6. Lay the provolone cheese slices over the warm steak mixture, turn off the heat, and cover for 1 minute to let the cheese melt.
  7. Divide the cheesy steak mixture between the two warmed flour tortillas.
  8. Fold the sides of the tortillas inward and roll them up tightly from the bottom to form the wraps.

Tips

  • Slice the steak against the grain to ensure the meat is tender and easy to bite through in the wrap.
  • Warm the tortillas in a dry pan or microwave for 10 seconds to make them soft and easy to roll.
  • Add a smear of garlic aioli or spicy mayo inside the wrap for an extra layer of rich flavor.

Frequently Asked Questions

What is the best way to reheat this wrap?

Reheat it in a dry skillet over medium-low heat for 2 to 3 minutes on each side to keep the tortilla crispy and melt the cheese.

Can I use American cheese instead of provolone?

Yes, American cheese melts exceptionally well and provides a classic, creamy texture.

How do I prevent the wrap from falling apart?

Do not overfill the tortilla, and make sure to tuck the sides in firmly before rolling it up.