If you love the rich, savory flavors of a Philly cheesesteak but are looking for something a little more portable or easy to eat, a Philly Cheesesteak Grilled Wrap is the perfect solution. This dish takes all the elements of the beloved sandwich, tender beef, melted cheese, sautéed onions, and peppers, and wraps them up in a warm, crispy tortilla for a hand-held meal that’s packed with flavor.
The beauty of a Philly cheesesteak grilled wrap lies in its simplicity and versatility. The filling is typically made with thinly sliced beef, seasoned just right to bring out its natural flavors. Onions and bell peppers are sautéed until tender, offering a subtle sweetness that balances the richness of the beef. Once everything is cooked, it’s all wrapped up with melted cheese, usually provolone or American, that melts beautifully inside the tortilla, creating a gooey, irresistible texture.
What makes the grilled wrap special is the crisp, golden exterior. When you grill the wrap, the tortilla crisps up, giving a satisfying crunch while keeping all the delicious fillings inside. The contrast of textures, from the crispy tortilla to the soft, melty filling, is what really elevates this dish and makes it so satisfying.
These wraps are incredibly customizable. If you like things spicier, add some sliced jalapeños or a drizzle of hot sauce. You can also swap in different cheeses or add mushrooms for an extra layer of flavor. The wrap is also great for meal prep, simply make them ahead of time, wrap them tightly, and grill when you’re ready to eat.
Philly Cheesesteak Grilled Wraps are an easy-to-make, delicious twist on a classic sandwich. They’re perfect for lunch, dinner, or even a quick snack that’s sure to fill you up and satisfy your cravings for bold, comforting flavors. Whether you’re on the go or dining at home, these wraps bring the flavors of Philly right to your fingertips.
Ingredients
- 1 pound steak thinly sliced
- 1 onion thinly sliced
- 1 green bell pepper thinly sliced
- 4 slices provolone cheese
- 4 flour tortillas large,
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the thinly sliced steak to the skillet and season with salt and pepper. Cook for 2-3 minutes until browned.
- Remove the steak from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil and add the thinly sliced onion and green bell pepper. Cook for 3-4 minutes until softened.
- Return the steak to the skillet and stir to combine with the onion and pepper.
- Place a slice of provolone cheese on each tortilla. Spoon the steak mixture onto each tortilla.
- Fold the sides of the tortilla in, then roll up tightly like a burrito.
- In a clean skillet, heat a drizzle of olive oil over medium heat. Place the wrapped tortillas in the skillet and cook for 2-3 minutes per side until the tortilla is crisp and golden brown.
- Slice the grilled wraps in half and serve.
The roll-up method is genius—crispy tortilla + melty provolone. I used ribeye and it still worked great. Will make again for sure!
I added mushrooms and a little garlic powder and it turned out amazing. If you like the Philly vibe, this is a win.
So easy! Crisp wrap, melty cheese, and that steak-onion combo is spot on. Family devoured it.
Totally agree—those flavors go so hard together. I added a little extra onion and it still crisped up great. So easy too 😋
WAIT A MINUTE, aren’t cheesesteaks supposed to be on bread, not tortillas? Seems wrong…
I get what you’re saying, but it’s a fun twist! Get creative sometimes!
I tried it exactly, but my tortillas tore when I folded them. Maybe I rolled too hard? The filling was great, just the assembly went sideways.
Ugh, tortillas tearing is the worst. If you rolled too hard or the tortillas were too dry/cold, they’ll split. Next time warm them a bit before assembling (quick microwave or skillet) so they stay flexible.
Yum! I added mushrooms and it really kicked it up a notch!
Mushrooms? Really? I don’t know about that, seems off for a cheesesteak.
Wow! I never thought I could make something so tasty at home! Will make it again for sure!
I don’t eat green peppers, so I used mushrooms instead. Worked fine. 👌
What kind of cheese is provolone? Is that even a real thing? I used cheddar instead. Lol!
This looks fancy! But I bet it takes forever to make. Who has time for that?
Takes too long for me, I just microwave my meals. Who needs all that chopping and frying? 😅
It might look fancy, but it’s actually pretty quick! Just a few minutes of cooking after you prep everything. Totally worth it!
Mine leaked cheese like crazy… probably because I didn’t place the provolone right. Still delicious, but it made a mess on the skillet. Would recommend letting wraps rest a minute before cutting.
Mine leaked too, and I think it’s the tortilla more than anything. Like the cheese slides right out because the wrap is too wet from the filling. I’d try draining the cooked peppers/onions a bit, or cook the wraps a little longer. Still tasted great though.
Oof—yeah, provolone is basically a chaos gremlin when it melts and leaks 😅 I’ve found resting 1–2 minutes really helps it set up before cutting. Next time, maybe use a slightly thicker cheese layer or don’t overstuff the tortilla so it stays contained.
Tried this tonight and it actually tastes like a legit Philly sandwich—cheese gets all melty and the wrap is crispy. Only thing I’d change is cooking the steak a tiny bit longer for more browning. 10/10 comfort food.
Is provolone the only cheese that works? I used cheddar once and it didn’t melt the same. Not a fan of the flavor here, sorry.
Tried this tonight and it seriously scratches the cheesesteak itch. The provolone melting inside a crisp tortilla is such a good move—will make again.
Honestly, Philly cheesesteak wraps are underrated. This scratches the itch without all the bread mess. I used yellow onion and it was great.
Yellow onion? I usually do white, but I guess it’s fine. Also, “drizzle of olive oil” is kinda vague—how much are we talking? Still looks tasty though. Not sure my tortillas will get crisp in only 2-3 minutes per side.
Yes!! I’ve made these exact vibes before but never called them “Philly wrap” 😄 Cutting the bread mess is the move. I’ll use yellow onion next time too—glad it worked!
I tried this recipe, but the steak was too chewy. Maybe should’ve used a different cut of meat?
Idk why but my onions stayed kinda raw after 3-4 min. I ended up adding a splash of water and covered it for a bit. Flavor was good once softened.
Amazing!!!
Right?? The grilled wrap format is such a cheat code—juicy steak + melty provolone is perfect.
Made this for dinner last night—so good. The provolone melting inside the tortilla is perfect, and the crisping step actually makes it feel like a real cheesesteak without the bread. 5/5.
Love hearing that! The provolone melt is definitely the key—glad the crisping step nailed the cheesesteak vibe for you.
The timing feels a little off to me. My steak took longer than 2–3 minutes and got chewy. Next time I’ll slice thinner or cook hotter. Flavor was still solid.
That sounds frustrating—chewy steak usually means it’s overcooked or the slices weren’t as thin as intended. I’d definitely try slicing even thinner (almost shave-level) and cranking the heat so you can brown it fast without drying it out. Also, letting the steak rest off-heat for a minute before it hits the tortilla can help keep it tender.
I followed it mostly, but I forgot to reheat the skillet properly before crisping the wraps. They came out more soft than golden. Still tasty though—my kids asked for seconds.
I followed it exactly and it came out kind of bland 😕. Maybe I under-salted? The peppers were yummy though. Would definitely bump up the seasoning and maybe add a little garlic powder.
My wrap leaked cheese everywhere lol. I think I put too much filling. Still tasted amazing, but I’d recommend less steak mixture per tortilla so it rolls tighter.
This was AMAZING!! My whole family loved it, thanks!
These are amazing! Just like the ones I had in philly. Can’t believe how easy it is!
Tried this tonight—so good. The provolone melts perfectly and the wraps get that nice crispy outside without falling apart. My onions were a little too brown, but still tasted like Philly vibes.
Not gonna lie, I’m skeptical about using tortillas for a Philly. But the onions and peppers inside really work. The crisp outside helped convince me.
I get it, but tortillas for Philly? I’d rather do the classic hoagie roll. Also 4 slices provolone seems like a lot—mine would melt out and make a mess. Still, crisp outside is a point.
Honestly the tortillas thing makes sense to me. Philly sandwiches are all about the cheesesteak vibe—crisping the wrap is just the “griddle” version. Glad the onions/peppers came through!
Really tasty, but mine was a little greasy. I think I used too much oil when crisping the wraps. Next time I’ll use less and drain the filling.
Glad you liked it! Grease usually happens when the oil in the final crisping step is a bit too heavy—your plan to use less and drain the filling sounds spot on. Next time I might also blot the steak/onion mix with a paper towel before rolling.
Made these last night—so good. The provolone melts perfectly and the tortilla gets that nice crunch. I added a little garlic and it tasted like a deli sandwich.
I followed it and the tortillas didn’t crisp as much as I hoped. Next time I’ll press them a bit more or cook longer. Still edible though!