Name: Crispy Philly Cheesesteak Grilled Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb beef steak, thinly sliced (flank, skirt, or sirloin work well) (Sliced against the grain for tenderness.); 1 tbsp olive oil (Plus extra for grilling.); 1 medium onion, sliced; 1 cup mushrooms, sliced (optional) (Add for extra flavor.); 4 large flour tortillas (Flour tortillas are preferred for crunch.); 1 cup provolone cheese, shredded or thin slices (Can substitute with American or fontina.); 1 cup mozzarella cheese, shredded; to taste Salt and black pepper

I still remember the first time I wrapped up leftover steak and veggies between a warm tortilla and—after a quick press—bit into a crunchy, melty sandwich that tasted like a street cart Philly but came together in under 30 minutes. These Crispy Philly Cheesesteak Grilled Wraps are the shortcut comfort food you want on a busy weeknight when the family’s hungry and someone wants takeout. They crisp on the outside, ooze cheese inside, and use simple pantry staples for big flavor.

Why you’ll love this dish

This recipe gives you everything you want from a Philly cheesesteak—sliced beef, sautéed onions and peppers, and gooey cheese—without needing hoagie rolls or a long line at a diner. It’s fast, adaptable, and easy to scale for lunchboxes, game nights, or a casual dinner. The grilled tortilla adds crunch so you get texture with every bite.

“Best weeknight hack: all the Philly flavor, less mess. Crispy outside, melting cheese inside—kids and adults both asked for seconds.” — A regular at my kitchen counter

If you enjoy quick meals that still feel indulgent, you might like trying a spicy rice bowl for a different weeknight take on beef and peppers: crispy chilli beef rice.

Step-by-step overview

Before you dive in, here’s the process at a glance so you know what to expect:

Thinly slice and sear the beef quickly for a browned exterior and tender interior.
Sauté onions, peppers (and mushrooms if using) until sweet and golden.
Combine beef and veggies so flavors mingle off the heat.
Fill tortillas with the warm mixture and cheeses, fold tightly, then grill each wrap until golden and crunchy.
This method keeps the meat juicy and melts the cheese without soggy tortillas.

What you’ll need

1 lb beef steak, thinly sliced (flank, skirt, or sirloin work well)
1 tbsp olive oil (plus extra for grilling)
1 medium onion, sliced
1 green bell pepper, sliced
1 cup mushrooms, sliced (optional)
4 large flour tortillas
1 cup provolone cheese, shredded or thin slices
1 cup mozzarella cheese, shredded
Salt and black pepper, to taste

Substitutions and quick notes:

Use thinly sliced roast beef or deli-style steak in a pinch, but sear fresh steak for the best texture.
Swap provolone for American or fontina for meltiness, and try pepper jack for heat.

Step-by-step instructions

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the sliced beef with salt and pepper.
Add the beef to the hot skillet. Cook 3–5 minutes, stirring occasionally, until browned and just cooked through. Remove the beef and set it aside.
In the same skillet, add the sliced onion, green pepper, and mushrooms. Sauté 5–7 minutes, stirring occasionally, until the vegetables are tender and the edges turn golden. Season lightly.
Return the beef to the skillet and stir with the vegetables for 2–3 minutes so the flavors meld. Remove from heat.
Lay the tortillas flat. Divide the beef-vegetable mix evenly among them. Top each with provolone and mozzarella.
Fold the sides of each tortilla inward, then roll tightly into wraps.
Heat a clean skillet over medium and brush with a little olive oil or use a nonstick spray. Grill each wrap 2–3 minutes per side until the tortilla is golden and crispy and the cheese inside is melted. Press gently with a spatula while grilling for even contact.
Remove, slice in half on the bias, and serve immediately.

If you like pairing bold mains with simple sweets, try ending the meal with an easy cookie recipe I use for fast desserts: 4-ingredient crispy coconut oat cookies.

Best ways to enjoy it

Serve halves standing up on a plate with fries, potato wedges, or a crisp green salad.
Try a platter for sharing—cut each wrap into thirds and let guests pick their halves.
Sauces and toppings: serve with a drizzle of garlic aioli, a little hot sauce, or pickled jalapeños for contrast.
For brunch: add a fried egg inside before grilling for a breakfast-meets-Philly spin.

Storage and reheating tips

Refrigerator: Store wraps in an airtight container for up to 3 days. Wraps will soften as the tortilla absorbs moisture.
To reheat: Re-crisp in a skillet or a toaster oven at 375°F (190°C) for 5–8 minutes, turning once, until heated through and the exterior is crisp. Avoid microwaving unless you’ll finish with a quick pan crisp to restore texture.
Freezing: Wrap tightly in foil and place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight, then reheat in a skillet or oven.
Food safety: Cool fillings to room temperature no longer than 2 hours before refrigerating and reheat to 165°F (74°C) for safety.

Pro chef tips

Slice the beef very thin across the grain to keep it tender; a partially frozen steak slices much easier.
Don’t overcrowd the pan when searing beef. Browning happens faster with space; cook in batches if needed.
For crunchier tortillas, brush a thin layer of oil on the outside and press in the pan with a spatula or use a weighted press.
Layer cheese closest to the filling so it melts evenly and helps seal the wrap edges.
If you want more depth, finish the veggies with a splash of Worcestershire or a pinch of smoked paprika.
For more ideas pairing meat and bold flavors, see this hearty rice recipe I often prepare when I need a similar flavor profile: crispy chilli beef rice.

Creative twists

Chicken Philly: swap steak for thinly sliced chicken breast; cook until just opaque.
Veggie version: use portobello or extra mushrooms, add spinach, and substitute a smoked provolone for richness.
Spicy: mix sliced pepperoncini or a few dashes of hot sauce into the filling.
Mediterranean: swap provolone for feta and add roasted red peppers and olives for a different flavor direction.

Your questions answered

Q: Can I make these ahead for a party?
A: Yes. Assemble the wraps and keep them refrigerated up to a day. Reheat in a skillet or oven to crisp. For large batches, grill them right before serving to preserve crunch.

Q: What’s the best cut of beef?
A: Flank, skirt, or sirloin are great—thinly sliced against the grain keeps the meat tender. Ribeye gives more flavor but is pricier.

Q: Can I use corn tortillas?
A: Flour tortillas are better here because they hold together and crisp without cracking. If using corn, warm them so they’re pliable and double them for strength.

Q: How do I prevent soggy wraps?
A: Don’t overfill. Drain excess juices from the skillet and layer cheese closest to the filling to act as a moisture barrier.

Q: Are these freezer-friendly?
A: Yes—wrap tightly in foil and freeze up to 2 months. Thaw overnight and reheat in a skillet or oven.

Conclusion

These Crispy Philly Cheesesteak Grilled Wraps are an easy way to deliver big diner-style flavor with minimal fuss—perfect for weeknights, casual gatherings, or as a make-ahead lunch. If you’re curious about other compact handheld versions of Philly flavors, this round-up of classic Philly Cheese Steak Wraps is a great comparison. For more menu variation ideas and recipe inspiration, check this collection of Philly Cheese Steak Wraps – MenuPlans.com Making Menu ….