These loaded Philly Cheesesteak Wraps are ready in about 20 minutes and packed with flavor. Follow this simple method to make tender steak wraps filled with sautéed peppers, onions, and melty cheese for a satisfying lunch or dinner the whole family will enjoy.
Easy Steak Wraps
These steak wraps are quick, versatile, and hearty. Thinly sliced steak soaks up a simple marinade while bell peppers and onions are sautéed until tender. Add provolone for a smooth, melty finish and warm tortillas to hold everything together. They make a great meal any night of the week and can easily be served as wraps or turned into cheesy quesadillas.
Why you’ll love this recipe:
- Quick and simple – Slicing the steak and vegetables thin keeps the cooking fast. With one skillet and just a few ingredients, these wraps come together in about 20 minutes.
- Protein-packed – A single wrap delivers a substantial amount of protein, making it satisfying for hungry eaters.
- Meal prep friendly – Prepare the filling in advance and assemble when ready. The cooked filling stores well in the refrigerator or can be frozen for future meals.
Philly Cheesesteak Wrap Ingredients
Below is a summary of the main ingredients. Exact measurements are available in the recipe card further down.
- Sliced steak – Sirloin, flank, or top round work well. Choose thin, even slices for the best texture. Toss the steak with a simple steak marinade for extra flavor.
- Olive oil and butter – Use olive oil to sauté the vegetables and a combination of oil and butter to sear the steak for a nicely browned exterior.
- Bell pepper and onion – Slice into strips and sauté until tender. You can use green, red, yellow, or orange peppers; yellow or white onion will give a more assertive onion flavor.
- Provolone cheese – Melts smoothly and pairs nicely with the steak and vegetables. Cheddar, gouda, or a cheese blend are good alternatives.
- Large tortillas – Use regular, gluten-free, or low-carb tortillas depending on your preference.
How to Make Philly Cheesesteak Wraps
This recipe uses one skillet and minimal hands-on time. Follow the steps below for a straightforward, flavorful result.
Cook the veggies
Toss the steak strips with the marinade and set aside while you prepare the vegetables. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the sliced bell pepper and onion and cook for 5–6 minutes, stirring occasionally, until tender. Remove the cooked vegetables and set aside.
Cook the steak
Increase the heat to medium-high. In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Add the steak strips in a single layer and let them sear without stirring for 2–3 minutes to develop browning. Stir and cook another 2–3 minutes until cooked through. Remove the steak and set aside.
Tip: Avoid overcrowding the pan. If necessary, cook the steak in batches so each piece gets a proper sear rather than steaming.
Assemble
Wipe the skillet clean and reduce the heat to medium. Lightly heat each tortilla in the skillet for 15–30 seconds per side until just flexible and lightly browned. Place two slices of provolone on each tortilla, then divide the steak and cooked vegetables among the tortillas. Roll tightly, slice in half, and serve.
Quesadilla option:
To make quesadillas, melt a little butter in the skillet and warm one tortilla. Top half of the tortilla with cheese, steak, and peppers, fold it closed, and cook 3–5 minutes per side until golden and crispy.
What to Serve with Wraps
These wraps pair well with fries, potato wedges, or roasted vegetables. For lower-carb sides, try air-fried green beans, crispy zucchini fries, or simple steamed vegetables. A fresh salad also complements the richness of the steak and cheese.
Storage & Reheating
Wraps stored assembled: Wrap tightly in parchment or wax paper, then place in an airtight container. Refrigerate up to 3–4 days. Reheat gently in 45-second intervals at 50% power in the microwave, turning the wrap between intervals, or reheat in a skillet until warmed through.
Fillings and tortillas stored separately: Store the cooled steak and vegetables in an airtight container for 3–4 days. Reheat gently in a skillet over medium-high heat, stirring frequently to avoid overcooking the steak, or microwave at reduced power in short bursts.
Freezing
Yes — these wraps freeze well. Assemble and wrap each tortilla in parchment, then double-wrap in foil and place in a freezer bag with excess air removed. Label and freeze up to three months. Thaw overnight in the refrigerator before reheating for best texture.
Related Wrap Ideas
- Loaded Italian Wraps – A no-cook option with three meats, cheese, and tangy peppers for a bold flavor.
- Leftover Turkey Wraps – Great for using holiday leftovers; includes bacon, brie, and cranberry for a satisfying twist.
- Bacon, Ham & Egg Wrap – A protein-packed breakfast or lunch option with a honey-dijon-style sauce for extra flavor.
- Turkey Lettuce Wraps – A low-carb, no-cook choice with a crisp texture and quick prep.
- Easy Chicken Shawarma – Heavily spiced chicken wrapped in pita with a bright yogurt sauce; make extra for lunches.
Philly Cheesesteak Wrap FAQs
Yes. The main carb source is the tortilla, so swap in a keto-friendly tortilla or use a zucchini or lettuce wrap to lower carbs significantly. Using a low-carb tortilla or homemade vegetable-based wrap brings the net carbs down while keeping the filling the same.
Absolutely. Cook the steak, peppers, and onions ahead of time and store in airtight containers for up to 3–4 days. Assemble just before eating for best texture, or freeze individually wrapped assembled wraps for longer storage.
Get the Recipe:
Philly Cheesesteak Wraps
Ingredients
- 1 1/2 pound sliced steak (flank, sirloin, or top round)
- 1 tablespoon steak marinade
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large green bell pepper, sliced
- 1 large onion, sliced
- 8 slices provolone cheese
- 4 large tortillas (regular, gluten-free, or low carb)
Instructions
- Place the sliced steak in a bowl and toss with the steak marinade. Set aside to absorb flavor.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion and cook 5–6 minutes, stirring occasionally, until tender. Remove from the skillet.
- In the same skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add the steak in a single layer and let sear without stirring for 2–3 minutes to develop color. Stir and cook 2–3 minutes more until cooked through. Remove and set aside. Work in batches if needed to avoid overcrowding.
- Wipe the skillet clean and reduce heat to medium. Lightly oil the pan and warm each tortilla 15–30 seconds per side until flexible and lightly browned.
- Assemble each wrap with two slices of provolone, then divide the steak, peppers, and onions among the tortillas. Roll tightly, slice, and serve.
Notes
- Any store-bought steak marinade will work.
- Use a low-carb or gluten-free tortilla to reduce carbs.
- To freeze, wrap in parchment and foil, place in a freezer bag, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.