Philly Steak Wrap Recipe

Prepare ingredients

Slice roast beef thinly if not pre-sliced. Thinly slice green pepper and onion into strips about 1/8–1/4 inch thick so they cook quickly.

Heat a large skillet over medium-high heat. Add olive oil and butter and let the butter melt and foam.

Add the sliced onions and green peppers to the skillet. Sauté for 5–7 minutes, stirring occasionally, until the onions are soft and starting to caramelize and the peppers are tender.

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the sliced roast beef to the skillet and toss to combine with the vegetables. Break up any large pieces so the meat reheats evenly. Cook 2–3 minutes until heated through.

Season the mixture with kosher salt, black pepper, and Worcestershire sauce. Taste and adjust seasoning as needed. Remove skillet from heat.

Warm the flour tortillas briefly in a dry skillet or microwave (10–15 seconds) so they are pliable.

If using, spread 1 tablespoon mayonnaise and 1 tablespoon mustard evenly on each tortilla, leaving a 1/2-inch border.

Divide the beef and vegetable mixture evenly between the two tortillas, placing it in a line down the center of each tortilla (about 6 oz per wrap).

Lay two slices of Swiss cheese over the hot filling on each tortilla, pressing slightly so the heat helps them melt. If the cheese doesn't melt fully, return the filled tortillas (open) to the warm skillet for 30–60 seconds or place under a broiler for 20–30 seconds until cheese is melted.

Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.

Optional: For a crisp exterior, place each assembled wrap seam-side down in a lightly oiled skillet over medium heat and toast 1–2 minutes per side until golden and sealed.

Slice each wrap in half on the bias. Serve immediately with pickle chips and a sprinkle of hot pepper flakes if desired.