Introduction
Craving that classic Philly cheesesteak flavor but short on time? This Philly Cheesesteak Wrap recipe delivers all the cheesy, beefy goodness in a convenient, easy-to-eat format. Forget the messy bread – we’re using a soft sandwich roll or large tortilla wrap to create a portable and delicious lunch option. Perfect for busy weekdays, picnics, or even a quick weeknight dinner. This recipe streamlines the traditional cheesesteak preparation, making it accessible for even the most novice cook.
Main Sections
Ingredients for Philly Cheesesteak Wrap
Here’s what you’ll need to whip up these flavorful wraps:
- 1 lb thinly sliced steak (ribeye or sirloin work well)
- 1 large onion, thinly sliced
- 1 bell pepper (green or red), thinly sliced
- 4 sandwich rolls or large tortillas
- 4 slices provolone cheese (or cheese whiz for the authentic experience!)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Garlic powder, onion powder, hot sauce
Step-by-Step Instructions
- Prepare the Steak and Vegetables: Heat olive oil in a large skillet or griddle over medium-high heat. Add sliced onions and bell peppers. Cook until softened and slightly caramelized, about 5-7 minutes. Remove from skillet and set aside.
- Cook the Steak: Add a little more olive oil to the skillet if needed. Add the thinly sliced steak in batches to avoid overcrowding the pan. Season with salt, pepper, garlic powder, and onion powder (if using). Cook quickly, stirring frequently, until the steak is browned and cooked through, about 3-5 minutes per batch.
- Combine and Melt the Cheese: Return the cooked onions and peppers to the skillet with the steak. Toss everything together to combine. Reduce heat to low.
- Add the Cheese: Place slices of provolone cheese (or dollops of cheese whiz) over the steak and vegetable mixture. Cover the skillet and let the cheese melt completely, about 1-2 minutes.
- Assemble the Wraps: Spoon the cheesesteak mixture evenly into the sandwich rolls or onto the center of the tortillas. If using tortillas, fold in the sides and then roll up tightly to create a wrap.
- Serve and Enjoy: Serve immediately while the cheesesteak is hot and the cheese is gooey. You can also lightly toast the wraps in a panini press or skillet for extra crispness.
Tips for the Best Philly Cheesesteak Wrap
- Thinly Sliced Steak is Key: The thinner the steak, the better the texture and the faster it will cook. If you can’t find pre-sliced steak, freeze it for about 30 minutes before slicing it yourself.
- Don’t Overcrowd the Pan: Cooking the steak in batches ensures it browns properly instead of steaming.
- Customize Your Wrap: Add your favorite toppings like mushrooms, jalapenos, or a drizzle of your favorite hot sauce.
- Cheese Selection: While provolone is traditional, feel free to experiment with other cheeses like American, mozzarella, or even cheddar.
Variations of the Philly Cheesesteak Wrap
- Chicken Cheesesteak Wrap: Substitute thinly sliced chicken breast for the steak.
- Mushroom Cheesesteak Wrap: Add sliced mushrooms to the onion and pepper mixture.
- Spicy Cheesesteak Wrap: Add jalapenos or a dash of hot sauce for extra heat.
Conclusion
This Philly Cheesesteak Wrap recipe is a quick, easy, and delicious way to enjoy the flavors of a classic cheesesteak without the fuss. Perfect for a grab-and-go lunch or a satisfying weeknight meal, this recipe is sure to become a family favorite. With customizable options and simple instructions, you can create the perfect Philly Cheesesteak Wrap to satisfy your cravings. So, ditch the traditional bread and embrace the convenience of the wrap – your taste buds will thank you!
