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!
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.
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.
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.
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!
I followed it mostly, but my wrap kinda fell apart when I flipped it. I think I overfilled and didn’t crisp long enough. Still tasty though—maybe I’ll use smaller filling next time.
Tried it, but the steak was too chewy. Not what I expected. Might try again but with less cooking time.
This turned out way better than I expected. Crispy tortilla + melty provolone is such a good combo. I used ribeye and it was super flavorful. Will definitely make again!
Honestly it tasted like a cheesesteak but in a wrap, which is what I wanted. The provolone helped a lot. My only complaint is it got a little greasy in the pan.
Meh. it was okay. Not the best and not the worst either. 3 or 4 I guess.
Yum! I added some hot sauce. Spicy!
Pretty tasty, but my onions took longer than 3-4 minutes to really soften. Also, I added extra cheese because… why not. Good flavor overall.
Tried this tonight and it actually tastes like a legit Philly situation. The crisping in the skillet is key—so good.
Pretty solid recipe, but I think 2-3 minutes for the steak might be a bit short for my pan—mine needed like 4-5. Also added a little garlic powder and it tasted more “steakhouse.”
This is a fantastic recipe! They turned out so delicious and my family loved them! 5 stars!
I’m glad you enjoyed it! This recipe is a hit in my house too! 😍
Really? I tried it and my steak was tough. Maybe I did something wrong? 🤔
Too many onions! Made it sweet and soggy. Plus, where’s the garlic?
No garlic? That’s weird. I always add garlic to my cheesesteaks. But onions are good! Not too many tho.
I think the sweetness might come from cooking the onions too long. Try less time next time! And garlic would be a great addition for flavor!
I made it, it was good. Like pizza but with meat right? Yeah.
The instructions are clear, but I felt like it was missing something—like a little garlic or Worcestershire. It was good, just kinda plain.
Not bad but I think it needs more seasoning. Like garlic powder or a splash of Worcestershire would make it pop. Salt/pepper felt a little plain.
Wow, this recipe looks amazing! Can’t wait to try it. Definitely my kind of food!
Great recipe, but a tip: let the meat rest after cooking. Makes it juicier! 👍
Followed the recipe but my cheese didn’t melt right. What did I do wrong?
10/10 would eat again. The bell pepper gives it that fresh bite. Also my tortilla browned perfectly after 2 minutes a side.
This sounds awesome—my kind of “fast but tastes legit” meal. The bell pepper really does make the filling pop. I’m definitely trying the 2 minutes a side thing on the tortillas, because mine usually take forever to brown.
Good but honestly not what I expected. I’ll stick to my normal sandwich!