Imagine sinking your teeth into a warm, toasty wrap, packed to the brim with tender, savory slices of perfectly seasoned steak, sweet caramelized onions, vibrant peppers, and a glorious cascade of melted, gooey cheese. This isn’t just any wrap; it’s your ticket to pure comfort food bliss – The Ultimate Cheesy Steakhouse Wrap! What makes this recipe truly exceptional is the way we build layers of flavor: from the deeply seared steak to the perfectly softened veggies, all enveloped in your choice of luscious cheese and a soft, yet sturdy, tortilla. Forget the fork and knife; this is a handheld masterpiece perfect for a satisfying lunch, a quick and hearty dinner, or the star of your next game day spread. Get ready to create a wrap experience you’ll crave again and again!
Time & Serving:
Prep Time: 25 minutes
Cook Time: 20-25 minutes
Resting Time: 10 minutes
Secondary Component Prep: 10 minutes
Total Time: 55-60 minutes
Servings: 4 large wraps
Ingredients:
For the Steak & Veggies:
▢ 1.5 pounds boneless ribeye steak or sirloin steak, thinly sliced
▢ 1 tablespoon olive oil
▢ 1 large yellow onion, thinly sliced
▢ 1 large green bell pepper, thinly sliced
▢ 1 large red bell pepper, thinly sliced
▢ 8 ounces cremini or button mushrooms
▢ 1 teaspoon garlic powder
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon black pepper
For the Cheesy Goodness:
▢ 8 slices provolone cheese
▢ 1 cup shredded cheddar
▢ OR For a Quick Cheese Sauce:
▢ 1 tablespoon butter
▢ 1 tablespoon all-purpose flour
▢ 1/2 cup milk, warmed
▢ 4 ounces sharp cheddar cheese, grated
For Assembling:
▢ 4 large (10-12 inch) flour tortillas or wraps
Instructions:
- Prepare the Steak: If you haven’t already, slice your steak as thinly as possible against the grain. Pat it dry with paper towels and season generously with half of the salt, pepper, and garlic powder. Tip: Partially freezing the steak for 20-30 minutes makes it much easier to slice thinly.
- Cook the Veggies: Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the sliced onions, bell peppers, and mushrooms (if using). Sauté for 8-10 minutes, stirring occasionally, until they are softened and slightly caramelized. Season with the remaining salt, pepper, and garlic powder. Remove the vegetables from the skillet and set them aside.
- Sear the Steak: Add another drizzle of oil to the same skillet if needed, and increase the heat to high. Once the skillet is very hot, add the sliced steak in a single layer (you may need to do this in batches to avoid overcrowding the pan, which steams the meat instead of searing it). Sear for 1-2 minutes per side, just until browned and cooked through. Don’t overcook, or it will become tough. Remove the cooked steak from the skillet and set aside.
- Make Cheese Sauce (If Using): In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly (this cooks out the raw flour taste). Gradually whisk in the warmed milk until smooth. Bring to a gentle simmer, then reduce heat and stir in the grated cheddar or torn American cheese until melted and the sauce is smooth and creamy. Remove from heat.
- Warm the Tortillas: Warm your tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds until pliable.
- Assemble the Wraps: Lay a warm tortilla flat.
- If using cheese slices, place 2 slices of provolone or American cheese slightly off-center on the tortilla.
- Top with a generous portion of the cooked steak, followed by a pile of the sautéed vegetables.
- If using shredded cheese, sprinkle it over the veggies. If using cheese sauce, drizzle it generously over the steak and veggies.
- Fold and Serve: Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a secure wrap. If desired, you can place the assembled wrap seam-side down back into the warm skillet for 1-2 minutes per side to toast the exterior and ensure the cheese is perfectly melted. Slice in half if desired, and serve immediately.
Recipe Notes:
- Best Steak Cuts: Ribeye is classic for its marbling and flavor, making for a very tender cheesesteak. Sirloin is a leaner but still flavorful option. The key is slicing it very thinly against the grain.
- Slicing Super Thin: To achieve those paper-thin steak slices, try partially freezing your steak for about 20-30 minutes before slicing. It firms up the meat, making it much easier to control your knife for thin cuts.
- Cheese Choices, Your Way: The beauty of a cheesesteak is the cheese! Provolone is traditional and offers a mild, melty goodness. American cheese provides that classic creamy melt. A homemade cheese sauce (like the quick one in the recipe) takes it to another level of gooey indulgence. Feel free to use your favorite or even a blend!
- Veggie Variations: While onions and green peppers are standard, don’t hesitate to add mushrooms for an earthy depth, or use a mix of colorful bell peppers for visual appeal and sweetness.
- Tortilla Tactics: Use large, good-quality flour tortillas (10-12 inches) to ensure you can fit all that delicious filling without tearing. Warming them (Instruction #5) makes them more pliable and easier to roll.
- Optional Sear for Extra Crisp: For an extra crispy exterior and to help seal the wrap, give the assembled wrap a quick sear in a lightly oiled pan or on a griddle for a minute or two per side until golden brown.
- Prep Ahead Pointers: You can slice your steak and vegetables a day in advance and store them in airtight containers in the refrigerator. This makes assembly on a busy night much quicker!
There you have it – your roadmap to crafting The Ultimate Cheesy Steakhouse Wrap! The combination of juicy, well-seasoned steak, tender-crisp veggies, and all that glorious melted cheese is a true celebration of flavor and texture. We know you’re going to love the satisfying experience of making and, more importantly, eating these incredible wraps. Enjoy every single bite!
