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Homemade Philly Cheesesteak Wrap photo
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Philly Cheesesteak Wrap

A quick and satisfying Philly cheesesteak made as a handheld wrap with tender rib eye, sautéed onions and peppers, and melted provolone.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons oil
  • 1 large onion sliced
  • 1 green bell pepper sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lb rib eye steak thinly sliced
  • 6 slices provolone cheese
  • 2 Flatout flatbread

Instructions

  • Heat the oil in a large skillet over medium-high heat.
  • Add the sliced onion and green bell pepper and cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.
  • Season the vegetables with the kosher salt and black pepper and stir to combine.
  • Push the vegetables to one side of the pan and add the thinly sliced rib eye to the empty side.
  • Cook the steak slices until browned, stirring as needed to separate the pieces, about 3–5 minutes.
  • Mix the cooked steak with the onions and peppers in the pan and divide the mixture in half.
  • On one half of the mixture in the pan, place three slices of provolone, then layer the second half of the meat mixture on top and add the remaining three slices so the cheese is on top.
  • Cover the pan with a bowl for 1–3 minutes until the provolone melts.
  • Spread one quarter of the melted meat and vegetable mixture onto a flatbread, leaving a 1/2-inch border around the edges.
  • Starting at one end, roll the flatbread tightly to enclose the filling, then slice the wrap in half and serve immediately.

Equipment

  • Large Skillet
  • bowl (for covering)
  • Knife
  • Cutting Board

Notes

  • Use very thinly sliced steak for the best texture.
  • Slice the steak against the grain if not pre-sliced.
  • Covering the pan helps melt the cheese quickly.
  • Leave a small border on the flatbread to prevent filling from spilling.