Philly Cheese Steak Wraps are such a treat. Thinly sliced steak, peppers, onions, cheese, and spices all rolled up in a grilled tortilla. This steak wrap is easy to make, delicious, and a fun twist on a classic sandwich.
If you have some steak on hand, you might really enjoy this recipe. The sautéd onions and peppers help to give this recipe tons of flavor.
Philly Cheese Steak Wraps
If you want a lower carb option reach for low carb tortillas. You can lower the count and not sacrifice flavor.
What Is The Best Steak To Use
Sirloin steak is what we used but any style of steak will work. You will slice it nice and thin, which will help to give tougher cuts of meat a more tender texture.
Flat iron steaks, KC strips, New York, etc are all good options.
What to Serve With Steak Wraps
- French fries or Onion rings
- Cucumber salad
- Green tossed salad
You can eat these wraps alone or choose to pair with any side you prefer. Simple is always a great option for sides.
Go ahead and feel free to cook your peppers and onions to you preferred doneness. Some people prefer crisper texture and if that is the case you can cook it for less time.
Or if you want the pepper and onions softer, then choose to cook a bit longer.
Another area is cheese. Monterey Jack is what we used but any white cheese works. Provolone, mozzarella, etc.
If you need go ahead and add more butter to the pan if you find it soaks in to the wraps too much when you are toasting them. The butter is what gives these wraps a crispy tortilla.
How to Make Philly Wraps
Sauté your meat in a pan with some oil. You want to get your meat starting to cook down and become brown.
Season the meat as you would like or with the spices in the recipe card below.
Toss in your peppers and onions and sauté until your vegetables are cooked down.
Place meat mixture in center of the tortilla and roll up like a burrito. Add butter into the pan, and crisp up the tortilla shells.
Slice in half if you want and serve.
If you don’t plan to eat all the steak wraps right away, consider storing leftovers in the fridge. I recommend storing the meat mixture separate from the tortillas.
I say that because the tortillas will sog up if you wrap, Crisp then save leftovers.
Just keep meat and veggies separate, then warm meat up, and create wrap and heat. This will provide the best texture and flavor.
In terms of freezing leftovers, I would assume the wraps freeze ok, the biggest thing is the texture will be softer. It won’t have that fresh crispy texture when reheated,
You can wrap and freeze the tortilla Philly wraps for 2-3 months.
More Recipe Ideas
- 8 - 8" Burrito Tortillas
- 1 1/2 lbs. Sirloin Steak, Thinly Sliced
- 1 Red Bell Pepper
- 1 Purple Onion
- 2 Tbsp. Olive Oil
- 16 oz. Shredded Monterey Jack Cheese
- 1 tsp. Minced Garlic
- 1/2 tsp. Onion Powder
- 1 tsp. Salt
- 1/2 tsp. Pepper
- Heat Olive Oil in a Skillet and add Steak Strips. Season with Garlic, Onion Powder, Salt & Pepper.
- Saute Steak Meat 7-10 minutes then add in Onions and Bell Peppers.
- Saute another 5-7 Minutes until veggies are tender.
- On a plate Lay out 1 Tortilla and fill with Steak Meat, then top with 2 oz. of Cheese.
- Fold ends of tortilla in first, then roll up into a Burrito.
- Place 1 Tbsp. of Butter in a Clean Pan and let melt over medium heat.
- Add in 1 Burrito and Grill on each side for 3-4 minutes. Repeat with all 8 Burritos.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 912Total Fat: 50gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 158mgSodium: 1796mgCarbohydrates: 63gFiber: 10gSugar: 7gProtein: 55g
Nutrition Calculations are an estimation only. The final macros will depend on the specific products you use and purchase.