Crispy Cheesesteak Wraps are filled with shaved steak cooked in soy sauce, melty muenster cheese, caramelized onions and sautéed bell peppers and wrapped in a crispy whole wheat tortilla. Even though this recipe calls for shaved steak and muenster cheese, the heaviness of those ingredients is evened out with onions and peppers. It's also all wrapped up in a whole wheat tortilla rather than on a heavy roll.
Low in Carbs
This is a meal that I go to when I want something super satisfying but not so high in carbs. There’s a lot of fat and flavor in the shaved steak which makes it crave worthy, but because you’re only putting a little bit of steak and only 1 slice of cheese in each wrap, it feels somewhat balanced.
I love using a whole wheat tortilla in this recipe rather than a regular flour tortilla (or hefty roll), because the consistency and nuttiness of the whole wheat adds a nice layer of texture and flavor to the dish.
Adding Flavor with Soy Sauce
Another thing that heightens flavor in this dish is cooking the shaved steak in ¼ cup of soy sauce. This adds a savoriness that you wouldn’t get if you cooked the steak on its own. We have cooked the steak just as is without soy sauce and that is good too. It’s just better with it.
Assembling the Crispy Cheesesteak Wraps
When assembling the wraps, add ⅓ of the slice of cheese to the bottom of the tortilla and the rest on the top. That way when you flip over the folded tortilla on the pan, that cheese on the top (which is now on the bottom) melts a little into the pan and gets crispy sealing the open sided portion (now face down) closed.
I use tongs and a fork to pull two sides of the tortilla into the middle and then flip it over in the pan. This can get a bit messy, which is totally fine. It's a messy meal. If the folding and flipping is getting cumbersome, just fold the tortilla in half over the filling like a quesadilla.
What To Do With Leftovers
This cheesesteak recipe comes together pretty quickly all in all, especially if you use multiple pans at the same time for the steak and peppers and onions. Its also really great for leftovers. Anything you don’t use can be set aside and made into a new crispy wrap the next day. Or if you prefer, you can make up all the crispy wraps and toss the ones you don’t use into the fridge. Just warm up a sauté pan and a tablespoon of olive oil and fry for a few minutes on each side to get crispy.
Any leftovers are also great as a hearty breakfast the next morning.
What To Serve With Crispy Cheesesteak Wraps
I recommend serving a small salad for dinner first. That way you are getting extra green vegetables in with your dinner, filling at least a portion of your stomach with bright, fresh, healthy greens, and are forcing a break in between eating salad and eating a cheesesteak wrap. This helps give your stomach time to realize how full it is before you go to town on the main dish.
I wanted to make this dish at home after having something similar on a work trip. Between a barrage of meetings, I went down to the building’s cafeteria. It was brand new and quite nice, and I ordered a jalapeno cheesesteak wrap. It reminded me of the chicken cheese steak wraps that were quite famous amongst the college students at Boston College. Anyway, it hit the spot and I had been dreaming about it since.
A couple years later I made it happen by simplifying it a bit, removing the jalapenos (which I love but are tough to make work with kids), and getting the whole wheat tortilla crispy in a pan as a substitute for the shaved steak being cooked on a commercial griddle. I made a spicy dipping sauce as a substitute for those spicy jalapeños.
Spicy Dipping Sauce:
I included a dipping sauce made with mayo, sour cream, lemon and spices. It adds a creamy spicy, acidic touch. The dipping sauce is totally optional if you’re short on time or don’t have the ingredients on hand and don’t want to add the expense.
Even though the shaved steak is already "shaved", I like to chop it up even further. It makes it a little easier to put in the wrap, and a lot easier with little kids so they're not trying to bite through a big piece of steak as they take a bite of the wrap.
I love using muenster cheese here because it can be pretty salty and melty. We've also made this with slices of havarti and has been great too.
If you're looking for more dinner recipes you might like these:
Hot Honey Lemon Pepper Wings: Overnight wings with lemon pepper dry rub and a simple hot honey sauce.
New York Street Cart Chicken: Marinated crispy chicken thighs served with rice, peppers, and freshly made pita bread.
Crispy Chipotle Chicken Quesadillas: Quesdillas made with chicken in the BEST chipotle sauce and melted monterrey jack cheese.
If you make this dish, I'd love to hear from you and learn how it went. Leave a comment down below and let me know how it turns out! Your feedback means a lot!
Crispy Cheesesteak Wrap
- 2 tbsp extra virgin olive oil, divided plus extra as needed
- 1 lb shaved steak, chopped
- ¼ cup low sodium soy sauce
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 whole wheat tortillas
- 1 package sliced muenster cheese at least 8 slices
- ½ cup mayo
- 1 large spoonful sour cream
- ¼ lemon, squeezed
- ¼ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp oregano
- ¼ tsp garlic powder
- pinch of salt
- Bring a large sauté pan to medium heat and add 1 tbsp olive oil. Add the shaved steak, stirring occasionally. Add the soy sauce and continue to cook until all the meat is browned and cooked through about 7-10 minutes. Remove the steak from the pan.
- Add 1-2 tbsp olive oil and the yellow onions and additional olive oil if needed. Bring the temperature up to medium high and cover, stirring occasionally for 7-10 minutes. Remove the yellow onions.
- Bring the temperature back down to medium and add the bell peppers. Add additional olive oil as needed. Cook uncovered, stirring occasionally for 5-6 minutes. Remove from the pan.
- To assemble each crispy cheesesteak wrap, bring a large sauté pan to medium heat. Add a tablespoon of olive oil and a whole wheat tortilla. Add ⅓ of a slice of muenster cheese to the center of the tortilla. Layer on a small amount of steak, peppers and onions and the remaining ⅔ slice of cheese. Using a fork and tongs fold two opposing edges of the tortilla over the filling into the middle and hold in place for a few seconds, then flip over and allow the folded edges and cheese to get crispy for 2-3 minutes on the bottom of the pan. Flip back over and allow the bottom to get crispy for another 2 minutes. If your pan is large enough you can do two at a time, or if you have two pans you could get two pans going at the same time to save time. Repeat for each wrap.
- Dipping Sauce: combine the mayo, sour cream, lemon juice, black pepper, smoked paprika, oregano, garlic powder, and salt in a small bowl. Serve with warm cheesesteak wraps.