Philly Cheesesteak Wrap
These Philly Cheesesteak Wraps transform thin-cut minute steak, sautéed onions and peppers, and melty provolone into an easy, handheld meal. Fast to prepare and perfect for lunches or quick dinners.
Equipment
- Large Skillet
- Cutting board
- knife
Ingredients
- 1 package minute steak
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup yellow onion sliced
- 1 cup green bell pepper sliced
- 8 slices provolone cheese
- 4 large whole wheat tortillas
Instructions
- Preheat a large skillet over medium-high heat.
- Brush the steak with the olive oil and season both sides with salt and pepper.
- Sear the steak in the hot skillet until it’s just cooked through, about 6 to 8 minutes per side depending on thickness. Transfer the meat to a cutting board and allow it to rest for about 5 minutes.
- While the steak rests, use the same skillet to cook the sliced onion and bell pepper over medium-high heat until they soften, about 2 to 3 minutes.
- Lower the heat to medium-low. Thinly slice the rested steak against the grain and return the slices to the skillet with the softened vegetables.
- Arrange provolone slices over the steak and veggies, cover the skillet, and let the cheese melt for 2 to 3 minutes.
- Divide the cheesesteak filling among the tortillas, roll each one up tightly, and serve immediately.