Philly Cheesesteak Wraps

Name: Philly Cheesesteak Wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large onion, thinly sliced; 1 green bell pepper, thinly sliced; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 pound flank steak, thinly sliced; 4 large flour tortillas; 4 slices provolone cheese

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If you love a classic Philly cheesesteak but want something a little lighter (and way easier to eat on the go), these Philly Cheesesteak Wraps are your new weeknight favorite. All the savory beef, ooey-gooey cheese, and sautéed peppers and onions you love—wrapped up snug in a soft flour tortilla. It’s the perfect mashup of hearty, cheesy, and handheld.

Vertical collage showing toasted Philly cheesesteak wraps stuffed with steak, peppers, and cheese, with close-up shots of the melted, cheesy filling.

With just a handful of ingredients and less than 30 minutes, you’ll have a meal that satisfies every cheesesteak craving (with way fewer carbs than the classic hoagie roll). Whether you’re making dinner for the family or prepping lunches for the week, this is the wrap you’ll want to make again and again.

Why You’ll Love These Philly Cheesesteak Wraps

All the classic flavor in a lighter, portable wrap
Quick and easy: On the table in 30 minutes
Perfect for meal prep: Holds up great in the fridge and reheats well
Customizable: Use your favorite cheese, protein, or low-carb tortilla
Family-friendly: Even picky eaters dig in!

Ingredients & Simple Swaps

Flank steak: Thinly sliced for tender, quick-cooking bites (sirloin or ribeye also work)
Onion: Sliced thin for classic cheesesteak flavor
Green bell pepper: For color and crunch (add red or yellow for a twist)
Provolone cheese: Melty and classic, but you can use mozzarella, cheddar, or American
Large flour tortillas: Use low-carb or whole wheat if you want to cut carbs further
Olive oil: For sautéing
Salt & pepper: Season to taste

Marble counter with steak, sliced peppers, onions, provolone cheese, tortillas, olive oil, and spices prepped for Philly cheesesteak wraps.

Optional swaps:

Make it chicken! Thinly slice boneless, skinless chicken breast.
Go low-carb by serving as a “bowl” or in lettuce wraps.
Add mushrooms or jalapeños for extra flavor.

Step-By-Step: How to Make Philly Cheesesteak Wraps

1. Sauté the Veggies

Heat 1 tablespoon olive oil in a large skillet over medium. Add the sliced onion and bell pepper. Sauté 5–7 minutes, stirring often, until softened and starting to brown. Remove from pan and set aside.

Skillet filled with sliced green peppers and onions being sautéed for Philly cheesesteak wraps, steak in the background.

2. Cook the Steak

Season thinly sliced flank steak with salt and pepper. In the same skillet, heat the remaining tablespoon of olive oil over medium-high. Add steak and cook, stirring occasionally, until cooked to your liking (about 5–7 minutes).

Strips of steak cooking in a skillet, with bowls of sautéed peppers, onions, and a stack of tortillas on the counter.

3. Build the Wraps

Lay out tortillas. Evenly divide steak, onions, and peppers between them. Top each with a slice of provolone.

Flour tortilla topped with cooked steak strips, sautéed green bell peppers, and onions, ready to be finished for Philly cheesesteak wraps.

Platter of toasted Philly cheesesteak wraps, filled with steak, green peppers, and melted cheese, garnished with fresh parsley.

4. Roll Up & Serve

Roll each tortilla tightly, tucking in the ends. Serve warm so the cheese gets nice and melty—no extra heating needed! If you want, you can toast the filled wraps seam-side down in the pan for extra crunch.

Close-up of Philly cheesesteak wraps sliced and stacked on a plate, with cheese and peppers peeking out.

Tips, Variations & Meal Prep

Prep ahead: Cook steak and veggies, then store in the fridge. Reheat, stuff, and roll when ready to eat.
Cheese options: Try pepper jack for a little heat or American for that ultra-melty texture.
Extra fillings: Add sautéed mushrooms, jalapeños, or even a smear of garlic aioli inside the wrap.
Low-carb: Use a low-carb wrap or try lettuce wraps for a “Philly cheesesteak salad” bowl.

FAQ

Can I make these wraps ahead of time?

Yes! Store cooled, wrapped cheesesteak filling and tortillas separately. Assemble and heat when you’re ready to eat, or microwave a filled wrap wrapped in a damp paper towel for a quick lunch.

What’s the best steak for Philly cheesesteak wraps?

Flank steak is classic, but sirloin, skirt, or even thin-sliced ribeye work well.

Can I use chicken or another protein?

Definitely. Thin-sliced chicken breast or even deli roast beef are delicious alternatives.

Can I make these wraps dairy-free?

Of course—use your favorite dairy-free cheese slices.