Philly Cheese Steak Wrap Recipe

Prepare steak

If your steak isn't pre-sliced, partially freeze it for 20–30 minutes until firm, then slice thinly across the grain into ~1/8-1/4 inch strips. Pat the slices dry with paper towels to remove excess moisture.

Slice vegetables

Peel the yellow onion and cut into thin half-moons. Clean mushrooms with a damp paper towel and slice them about 1/4 inch thick. Mince the garlic.

Sear steak

Heat a large cast-iron skillet or heavy sauté pan over high heat until very hot. Add 1 tbs vegetable oil. Add half the steak in a single layer (do not overcrowd). Sear, stirring or tossing for 1–2 minutes until browned but not fully cooked through. Transfer seared steak to a plate and repeat with remaining steak. Season the cooked steak with 1/2 tsp kosher salt and 1/4 tsp black pepper while resting.

Sauté onions and mushrooms

Lower heat to medium-high and add 1 tbs unsalted butter to the same skillet. Add the sliced onions and cook for 3–4 minutes, stirring frequently, until they begin to soften and turn translucent. Add the sliced mushrooms and continue cooking 4–6 minutes until the mushrooms release moisture and both vegetables develop golden brown edges. Season with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the minced garlic in the last 30–45 seconds and stir to combine.

Combine and finish

Return the steak to the pan with the vegetables. Add 1 tsp Worcestershire sauce and toss everything together over medium heat for 30–60 seconds until heated through and flavors meld. Taste and adjust seasoning if necessary.

Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 20–30 seconds, or warm them one at a time in a dry skillet for 20–30 seconds per side until pliable.

Spread optional sauce

If using, mix mayonnaise and mustard and spread about 1 tablespoon of the mixture onto the center of each warm tortilla. Sprinkle a little chopped parsley over the spread if desired.

Add cheese and filling

Place 1 slice of American cheese on the tortilla. Top with about 1/4 of the steak and vegetable mixture (approximately 4 oz cooked filling). Add a second slice of cheese on top if you want extra cheesiness. The residual heat will melt the cheese; if not fully melted, return the assembled wrap, seam-side down, to the skillet over low heat for 30–45 seconds to melt cheese and crisp the tortilla slightly.

Fold wrap

Fold the bottom edge of the tortilla up over the filling, fold the sides in, then roll tightly to close the wrap. Slice in half on the diagonal and serve immediately while hot.