Crispy Cheesesteak Wrap

5 from 7 votes

Crispy Cheesesteak Wrap

Crispy Cheesesteak Wraps are filled with shaved steak which is cooked in soy sauce, melty muenster cheese, caramelized onions, and sautéed bell peppers and wrapped in a crispy whole wheat tortilla.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: wraps

Calories: 410kcal

Author: Lauren Skardal

Ingredients

Cheesesteak Wraps

2 tablespoon 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

Dipping Sauce

½ cup mayo
1 large spoonful sour cream
¼ lemon, squeezed
¼ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon oregano
¼ tsp garlic powder
pinch of salt

Instructions

Bring a large sauté pan to medium heat and add 1 tablespoon 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 tablespoon olive oil, the yellow onions, and additional olive oil if needed and cover, stirring occasionally for 5-7 minutes. Remove the yellow onions.
Add the bell peppers at medium heat. 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 the 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 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 both pans going at the same time in order 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.

Notes

Chop the shaved steak before cooking to make it easier to assemble the wrap. It also makes it easier for kids to eat.
If assembling the wraps by folding the edges into the middle becomes too cumbersome, fold the wrap in half and it essentially becomes a quesadilla.
The dipping sauce is optional.
Cheesesteak wraps can be made ahead and reheated. Either cook the shaved steak, peppers, and onions and refrigerate until ready to assemble the wraps, or make the wraps and reheat on the frying pan right before serving.

Nutrition