Cheesesteak Wrap Recipe

Cook onions slowly

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Add the thinly sliced onions, 1/4 tsp salt, and 1/2 tsp brown sugar (optional). Stir to coat and cook, stirring occasionally, for 20–30 minutes until deep golden brown and sweet. If they begin to stick, add a splash of water and scrape up the fond. Remove from pan and set aside.

Sear shaved ribeye

Increase heat to medium-high and return the same skillet to the stove (wipe out any excess oil if burnt). Add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add the shaved ribeye in an even layer (work in batches if necessary to avoid steaming). Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Let meat sear undisturbed for 1 minute, then toss and spread again. Cook until just browned and cooked through, about 2–3 minutes total. Remove from heat and mix in half of the caramelized onions (reserve the rest for topping).

In a small bowl combine 1/2 cup mayonnaise, 1 tsp chopped chipotle in adobo, 1 tsp lime juice, 1/4 tsp smoked paprika and 1/8 tsp salt. Taste and adjust heat or acidity as desired (add more chipotle for heat or more lime for brightness). Refrigerate until ready to assemble.

Warm tortillas

Warm the flour tortillas in a dry skillet over medium heat for 15–20 seconds per side or microwave covered for 15 seconds to make them pliable.

Build the wrap

Spread about 1 tablespoon chipotle mayo down the center of each warmed tortilla. Divide the cooked ribeye and onion mixture evenly among the 4 tortillas. Top each portion with one slice of American cheese (tear into pieces if needed to cover the meat). Return the filled tortillas to the hot skillet, fold edges up slightly, and cook for about 30–45 seconds per side or until the cheese begins to melt and the tortilla is lightly golden.

Add fresh vegetables

Remove wraps from skillet. Top the meat-and-cheese with remaining caramelized onions, about 1/2 cup shredded lettuce and 2–3 thin tomato slices each. Add optional hot sauce or pickled jalapeños to taste.

Wrap and serve

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a wrap. If desired, press seam-side down in the skillet for 20 seconds to seal. Slice each wrap in half on the diagonal and serve immediately with extra chipotle mayo on the side.