Philly Cheese Steak Wrap (Print Version)
Ground beef, peppers, onions, and provolone wrapped in a tortilla for fast, delicious weeknight comfort.
# What You'll Need:
→ Filling
01 -
2 pounds lean ground beef
02 -
2 large bell peppers, diced (green, red or yellow)
03 -
1 large onion, finely chopped
04 -
1 tablespoon kosher salt, or to taste
05 -
1 teaspoon freshly ground black pepper
06 -
8 ounces provolone cheese, shredded or sliced
→ Wrap
07 -
8 large wheat or white flour tortillas
# Steps to Follow:
01 -
Heat a large skillet over medium heat. Add the ground beef and break it apart into small pieces. Season with salt and black pepper. Cook until meat is fully browned and no longer pink, stirring occasionally to ensure even cooking.
02 -
Add the chopped onion and diced bell peppers to the skillet with the beef. Stir and cook for 5 to 7 minutes until the vegetables are softened and fragrant.
03 -
Sprinkle provolone cheese evenly over the beef and vegetable mixture. Stir gently until cheese has melted completely, creating a creamy filling. Remove skillet from heat to prevent overcooking the cheese.
04 -
Arrange the flour tortillas flat on your work surface. Divide beef and cheese mixture evenly among the tortillas. Roll up each tortilla tightly to fully enclose the filling.
05 -
For a crispy finish, heat a dry skillet over medium heat. Place each filled wrap seam-side down and cook for 2 minutes per side until golden and slightly crunchy.
# Additional Notes:
01 -
Philly Cheese Steak Wraps are high in protein, provide vitamin C and fiber from the peppers, and keep well when prepared ahead. Toasting the wraps adds texture and helps keep the filling warm and melting.
02 -
Leftover wraps can be refrigerated for up to 3 days; reheat in a skillet or oven for best results. Freeze extra filling separately, then assemble fresh for quick meals.