Philly Steak & Cheese Wrap Recipe
Sliced Roast Beef with Green Peppers & Grilled Onions, topped with Swiss
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Ingredients
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Wrap and condiments
Meat and cheese
Vegetables
Optional garnish / serving
Method
Prepare vegetables
slice vegetables
Core and seed the green bell pepper and cut into thin strips about 1/4-inch wide. Peel the onion and cut into thin half-moon slices roughly 1/8–1/4-inch thick.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and let it warm until shimmering.
Add the sliced onion and cook, stirring occasionally, until translucent and starting to brown, about 5–7 minutes.
Add the green pepper strips, remaining 1 tablespoon olive oil, salt, and black pepper. Continue to cook, stirring, until peppers are softened and both onions and peppers have charred edges, about 6–8 more minutes. Remove from pan and set aside on a plate.
Warm roast beef and assemble filling
Return the skillet to medium heat. Spread the thinly sliced roast beef in an even layer in the pan just to warm through, about 1–2 minutes. If the roast beef is very thin, heat only briefly to avoid drying. If desired, add a splash (1–2 tbs) of beef stock or water to the pan and cover for 30 seconds to rehydrate slices.
Prepare tortillas and cheese
Lay out the 4 tortillas on a clean surface. In a small bowl, mix mayonnaise, Dijon mustard, and hot sauce (if using) until smooth. Spread about 1.5 tablespoons of the mayo-mustard mixture evenly over the center third of each tortilla.
Divide the roast beef and pepper-onion mixture evenly among the 4 tortillas, placing filling in a line down the center of each.
Top the filling on each tortilla with one slice of Swiss cheese. If you prefer the cheese melted, place the assembled open tortillas (cheese on top) on a preheated skillet over low heat, cover briefly for 30–60 seconds, or toast each assembled wrap seam-side down for 1–2 minutes until cheese softens and the tortilla is lightly browned.
Wrap and finish
Fold the bottom edge of the tortilla up over the filling, fold the sides in, then roll tightly to form a wrap. Press lightly to seal. If you toasted to melt cheese, continue to cook seam-side down for 30 seconds more to lock the wrap closed.
Slice each wrap in half on the diagonal. Garnish with pickled banana peppers or pickles and chopped parsley as desired.
Serve immediately while warm.