Go Back
Creamy Philly Cheesesteak Wrap sliced in half showing tender steak, caramelized onions, and melted cheese sauce inside a golden toasted flour tortilla

Creamy Philly Cheesesteak Wrap

Tender thin-sliced steak, caramelized onions, and peppers coated in a rich homemade cheese sauce, all wrapped in a golden toasted tortilla. Ready in 35 minutes and better than takeout.
Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb thin-sliced ribeye or sirloin pre-shaved steak works great, freeze 15-20 minutes before slicing for thinner cuts
  • 1 tbsp olive oil or avocado oil for higher heat
  • 1 small onion thinly sliced, about 1 cup
  • 1/2 cup diced bell peppers any color, optional
  • 2 cloves garlic minced
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper freshly ground preferred
  • 1/2 tsp smoked paprika optional
  • 4 large flour tortillas 10-inch size, burrito-size preferred
  • 1 1/2 cups shredded provolone or mozzarella or a blend of both
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk whole milk gives the creamiest result
  • 6 oz cream cheese softened and cut into cubes for faster melting
  • 1 cup shredded cheddar or provolone for more authentic Philly flavor
  • 1 tsp Worcestershire sauce optional but adds great umami depth
  • 1 tbsp chopped fresh parsley or 1 tsp dried parsley

Equipment

  • Large cast-iron skillet
  • Medium saucepan
  • Whisk
  • Tongs
  • Silicone spatula

Method
 

  1. Place steak in the freezer for 15 to 20 minutes before slicing for thinner cuts. Heat olive oil in a large cast iron skillet over medium-high heat. Add steak in a single layer without crowding. Cook in batches if needed for 3 to 5 minutes until browned. Season with seasoned salt, black pepper, and smoked paprika. Drain excess grease.
  2. Lower heat to medium. Add sliced onion and diced bell peppers to the same skillet. Cook for 4 to 6 minutes until softened and lightly caramelized. Stir in minced garlic and cook for 30 seconds until fragrant. Watch closely to avoid burning the garlic.
  3. In a separate medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk while whisking constantly until smooth and thick, about 2 to 3 minutes. Stir in cream cheese cubes, shredded cheddar, Worcestershire sauce, and parsley. Stir until fully melted and glossy. If too thick, add a splash of warm milk.
  4. Pour most of the cheese sauce over the steak and veggie mixture. Stir gently until evenly coated. Reserve 2 to 3 tablespoons of sauce for drizzling.
  5. Warm each tortilla in the microwave for 10 seconds. Spread a thin layer of cheese sauce on the tortilla as a moisture barrier. Spoon about 3/4 cup filling slightly off-center. Fold sides in and roll tightly from the bottom up like a burrito.
  6. Heat a clean dry skillet over medium heat. Place wraps seam-side down and press lightly with a spatula. Toast for 2 to 3 minutes per side until golden and crispy. Watch closely to prevent burning.
  7. Slice each wrap in half at a slight angle, drizzle with reserved cheese sauce, and serve immediately while hot.

Notes

Freeze steak 15 to 20 minutes before slicing for thinner cuts. Cook steak in batches to avoid steaming. Make cheese sauce fresh for the smoothest texture. Toast wraps immediately after assembling. Store leftovers wrapped in foil in the fridge for up to 3 days. Reheat in a dry skillet or at 375F in the oven for best crispiness.