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Creamy Philly cheesesteak wrap sliced in half showing melted cheese sauce and tender steak filling

30-Minute Creamy Philly Cheesesteak Wrap

Tender seared steak, caramelized onions, and bell peppers coated in a rich homemade cream cheese sauce, wrapped in a golden toasted flour tortilla. Ready in 30 minutes and better than takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Dinner, Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb thin-sliced ribeye or sirloin or pre-shaved steak
  • 1 tbsp olive oil
  • 1 small onion thinly sliced, about 1 cup
  • 0.5 cup diced bell peppers any color, optional
  • 2 cloves garlic minced
  • 1 tsp seasoned salt
  • 0.5 tsp black pepper freshly ground preferred
  • 0.5 tsp smoked paprika optional
  • 4 large flour tortillas 10-inch size
  • 1.5 cups shredded provolone or mozzarella or a blend of both
  • 2 tbsp butter salted or unsalted
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk whole milk for best creaminess
  • 6 oz cream cheese softened, cut into cubes
  • 1 cup shredded cheddar freshly shredded, or provolone
  • 1 tsp Worcestershire sauce optional but recommended
  • 1 tbsp chopped fresh parsley or 1 tsp dried

Equipment

  • Large skillet (cast iron preferred)
  • medium saucepan
  • Tongs
  • Spatula
  • whisk

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and cook 3 to 5 minutes until browned. Season with seasoned salt, black pepper, and smoked paprika. Cook in batches if needed to avoid crowding the pan.
  2. Add sliced onion and bell peppers to the skillet. Cook 4 to 6 minutes, stirring occasionally, until soft and lightly caramelized. Stir in minced garlic and cook for 30 seconds.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth and thickened, about 2 to 3 minutes.
  4. Add cream cheese cubes, shredded cheddar, Worcestershire sauce, and parsley to the saucepan. Stir until fully melted and glossy.
  5. Pour most of the cheese sauce over the steak and vegetable mixture. Stir to coat evenly. Reserve a small amount for drizzling.
  6. Warm tortillas 10 seconds in the microwave. Spoon about 3/4 cup filling onto each tortilla slightly off-center. Fold in the sides, then roll tightly from the bottom up like a burrito.
  7. Place wraps seam-side down in a clean skillet over medium heat. Press lightly with a spatula and toast 2 to 3 minutes per side until golden and crispy. Slice in half, drizzle with reserved cheese sauce, and serve immediately.

Notes

Freeze steak 20 minutes before slicing for easier thin cuts. Drain excess grease from steak before adding cheese sauce. Smear a thin layer of cheese sauce on the inside of the tortilla before filling to prevent sogginess. Always make the cheese sauce fresh since reheated sauce can turn grainy. Reheat leftover wraps in a dry skillet or at 375 degrees F in the oven for best crispiness.
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