The Philly Wrap Recipe

Name: Evan’s Deli & Brews The Philly Wrap Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb thinly sliced flank steak or thin-sliced chicken breast; 1 tsp kosher salt; 1 tsp black pepper; 1 tbsp olive oil; 1 cup yellow onion, thinly sliced; 1 cup button or cremini mushrooms, sliced; 0.5 cup hot cherry peppers or pickled hot peppers, sliced (adjust to taste); 1 tsp minced garlic; 4 slice white American cheese slices; 2 each large flour tortillas (10–12 inch); 1 tbsp butter or oil for toasting; 1 tsp Worcestershire sauce; 1 tsp optional hot sauce; 1 tbsp fresh parsley, chopped (optional)

Inspired by Evan’s Deli & Brew

Time35m

Serves2

Choose steak or chicken, hot peppers, mushrooms, onions & white american cheese

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Ingredients

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Protein

1 lb thinly sliced flank steak or thin-sliced chicken breast

1 tsp kosher salt

1 tsp black pepper

1 tbsp olive oil

Vegetables & Peppers

1 cup yellow onion, thinly sliced

1 cup button or cremini mushrooms, sliced

1/2 cup hot cherry peppers or pickled hot peppers, sliced (adjust to taste)

1 tsp minced garlic

Cheese & Wrap

4 slice white American cheese slices

2 each large flour tortillas (10–12 inch)

1 tbsp butter or oil for toasting

Seasoning & Finishing

1 tsp Original Worcestershire Sauce

1 tsp optional hot sauce

1 tbsp fresh parsley, chopped (optional)

Method

Protein

Prepare and cook protein

If using flank steak, thinly slice against the grain into short strips. If using chicken, slice breasts thinly into strips. Season the meat with kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meat in a single layer (cook in two batches if necessary to avoid overcrowding). Cook steak strips 2–3 minutes per side for medium-rare to medium, or chicken strips 4–5 minutes stirring until cooked through and no pink remains. Remove cooked protein to a plate and tent loosely with foil.

After removing the meat, deglaze the pan with 1 teaspoon Worcestershire sauce, scraping up any browned bits; this adds flavor to the vegetables.

Vegetables & Peppers

Sauté vegetables

In the same skillet used for the meat, add the sliced onions and mushrooms. If pan is dry, add a splash (1 tsp) olive oil. Cook over medium heat, stirring occasionally, until onions are soft and beginning to caramelize and mushrooms have released their moisture, about 6–8 minutes. Add the minced garlic and sliced hot peppers and cook 1–2 minutes more until fragrant. Season vegetables with a pinch of salt and black pepper.

Return the cooked meat to the skillet with the vegetables and toss to combine, cooking together 1–2 minutes so flavors meld. Taste and adjust seasoning; add the optional hot sauce if you want more heat. Remove from heat.

Assemble & Melt Cheese

Assemble the wraps

Lay a large flour tortilla flat. Divide half of the meat-vegetable mixture down the center of each tortilla, leaving 1–2 inches at the ends. Place 2 slices of white American cheese over the hot filling so that the heat will begin to melt the cheese. Sprinkle chopped parsley over top if using.

Melt cheese and toast

Fold the sides of the tortilla over the filling and roll tightly into a wrap. Heat a clean skillet or griddle over medium heat and add about 1/2 tablespoon butter or oil. Place the wrap seam-side down and toast 2–3 minutes on each side until tortilla is golden brown and cheese is fully melted. Repeat with the second wrap, adding remaining butter/oil as needed.

Serve

Remove wraps from the skillet and let rest 1 minute. Slice each wrap in half on the diagonal and serve immediately with extra hot peppers or hot sauce on the side.