Cheesesteak Wrap Recipe

Prepare steak

Freeze the steak for 20–30 minutes until slightly firm (this makes thin slicing easier). Using a sharp knife, slice the steak very thin across the grain. If pre-sliced steak is used, separate any clumps so pieces will cook evenly.

Season the sliced steak with 1/2 tsp kosher salt, 1/4 tsp black pepper, and the minced garlic. Toss to coat evenly.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of oil and let it shimmer. Add the sliced onions and peppers, season with the remaining 1/2 tsp salt and remaining 1/4 tsp black pepper, and sauté 4–6 minutes until softened and edges begin to brown. Transfer vegetables to a plate and set aside.

Add the remaining 1 tablespoon oil to the hot pan. Add steak in an even layer (cook in two batches if necessary to avoid overcrowding). Let steak cook undisturbed 1 minute to develop color, then stir and cook another 1–2 minutes until just browned but not overcooked. Total cook time will be about 2–3 minutes depending on thickness.

Return the cooked onions and peppers to the pan with the steak, toss to combine, and cook together 30 seconds to 1 minute to marry flavors. Taste and adjust seasoning if needed.

Lower the heat to low. Divide the steak and vegetable mixture into four equal portions in the pan (or transfer portions to four plates or a clean skillet if your pan is small).

Place 1–2 provolone slices over each portion so they slightly overlap. Cover the pan with a lid for 1–2 minutes, or briefly tent with foil, until the cheese melts and becomes gooey. If using cheese whiz, warm it slightly and drizzle over the meat instead.

In a small bowl, whisk together mayonnaise, mustard and optional hot sauce until smooth. Taste and adjust seasoning.

If you prefer a lightly toasted wrap, heat a clean skillet over medium-low. Lightly butter one side of each tortilla. Place tortilla butter-side down in the skillet for 30–45 seconds to warm and crisp slightly; remove immediately.

Lay a warm tortilla flat. Spread about 1 tablespoon of the mayo-mustard sauce down the center of the tortilla.

Spoon one portion of the cheesesteak mixture (steak, peppers, onions, melted cheese) down the center of each tortilla on top of the sauce.

Top the filling with about 1/4 cup shredded lettuce and 2–3 slices of tomato per wrap.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a secure wrap. If desired, return the wrapped sandwich to the skillet seam-side down and press 30–45 seconds to seal and warm through.

Slice each wrap in half on the diagonal and serve immediately.