Crispy Philly Cheesesteak Grilled Wraps

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If you love the iconic Philly cheesesteak but crave a crispy, handheld twist, these Crispy Philly Cheesesteak Grilled Wraps are your answer. Think juicy slices of beef, caramelized onions, sweet peppers, and melted provolone cheese—all snuggled inside a golden, pan-crisped tortilla. It’s the perfect fusion of sandwich and wrap, giving you everything you love about the classic but in a form that’s crispier, neater, and totally satisfying.

Perfect for weeknight dinners or casual game-day spreads, these wraps come together quickly and deliver big on flavor. You get that irresistible crunch with every bite, followed by a gooey, savory filling that hits all the comfort food notes. Plus, they’re great for meal prep or even a freezer stash.

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What Kind of Tortilla Should I Use?

Go for large, burrito-sized flour tortillas. They’re soft enough to wrap without tearing and strong enough to hold the cheesy steak filling. For an extra flavor bump, consider a garlic herb or sundried tomato variation.

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Ingredients for the Crispy Philly Cheesesteak Grilled Wraps

Ribeye Steak or Sirloin
You want thinly sliced steak that cooks quickly and stays juicy. Ribeye brings more flavor, but sirloin works great too.

Provolone Cheese
Its mild, creamy melt is essential for that authentic Philly cheesesteak vibe. You can swap in mozzarella or white American if needed.

Bell Peppers (Red and Green)
These add sweetness and a bit of crunch. They balance out the richness of the meat and cheese.

Yellow Onion
Caramelized for sweetness, it’s a crucial part of the classic flavor.

Large Flour Tortillas
Perfect for grilling to a crisp while containing all the juicy fillings.

Olive Oil or Butter
Used for sautéing and crisping the wrap in the pan.

Salt and Pepper
Simple seasoning that enhances the natural flavors.

Optional: Worcestershire Sauce or Garlic Powder
Adds depth and a bit more umami if you want to level up the meat flavor.

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How To Make the Crispy Philly Cheesesteak Grilled Wraps

Step 1: Sauté the Vegetables

Heat a tablespoon of olive oil in a skillet over medium heat. Add sliced onions and bell peppers. Cook for 6–8 minutes until softened and slightly caramelized. Remove from the skillet and set aside.

Step 2: Cook the Steak

In the same skillet, add another drizzle of oil. Toss in the thinly sliced ribeye or sirloin. Season with salt, pepper, and optional garlic powder or a splash of Worcestershire. Cook for 2–4 minutes until just browned. Don’t overcook to keep the steak juicy. Mix the cooked peppers and onions back into the skillet to combine.

Step 3: Assemble the Wraps

Lay a tortilla flat. Add a layer of provolone slices, then top with a generous spoonful of the steak and veggie mix. Fold in the sides, roll tightly like a burrito, and repeat with remaining wraps.

Step 4: Grill to Crispy Perfection

Wipe the skillet clean or use a nonstick pan. Heat a bit of butter or oil over medium heat. Place the wraps seam-side down and grill for 2–3 minutes per side until golden brown and crisp. Press slightly with a spatula to ensure even crisping.

Step 5: Slice and Serve

Let the wraps rest for a minute before slicing in half. Serve hot while the cheese is melty and the edges are still crispy.

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Best Way to Serve and Store These Wraps

These grilled wraps are best served hot off the skillet when the cheese is still gooey and the outside is golden and crisp. Pair them with a side of seasoned fries, a crunchy pickle, or even a simple green salad to balance the richness.

For storing, let the wraps cool completely, then wrap each individually in foil or plastic wrap. Store in the fridge for up to 3 days. To reheat, crisp them up in a skillet over medium heat or pop them into an air fryer. Avoid microwaving if you want to keep the texture intact.

Frequently Asked Questions

Can I use a different type of cheese?

Yes! Mozzarella, white American, or Monterey Jack are great options if provolone isn’t your favorite.

What kind of steak is best?

Ribeye is preferred for its marbling and flavor, but sirloin or flank steak can be used as leaner alternatives.

Can I make these ahead of time?

Absolutely. Assemble and refrigerate them uncooked, then grill fresh when ready to serve.

How do I keep the wraps from unrolling while grilling?

Place the seam side down first in the pan and press gently. Cooking that side first seals the wrap closed.

Can I freeze them?

Yes, tightly wrap each in foil and freeze. When ready to eat, thaw overnight in the fridge and reheat in a skillet or oven.

Do I have to use both peppers and onions?

Not at all. Feel free to omit or substitute based on your taste. Mushrooms are also a great addition.

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Want More Sandwich and Wrap Ideas?

You might also like the Chopped Chicken Bacon Ranch Sub, a cool, creamy wrap layered with crispy bacon. Or check out the One Skillet Smoky Cajun BBQ Chicken Pasta if you’re craving a spicier bite that also packs protein.

For steak lovers, the One Skillet Spicy Garlic Butter Parmesan Steak Pasta is a solid option with bold flavor. Prefer a hearty stew? The Hearty One Pot Beef Stew Recipe is slow-simmered comfort in a bowl.

And if you love easy dinners, don’t skip the Pepperoni Pizza Casserole—a fun, cheesy twist on a classic.

Pin and Tell Me How Yours Turned Out

You can save this to your dinner boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go with ribeye or sirloin? Add mushrooms? Share your version in the comments below. I’m always curious how others grill their wraps.

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