These loaded Philly Cheesesteak Wraps are ready in 20 minutes and packed with flavor! Learn how to make the BEST steak wraps full of tasty peppers, onions, and cheese for an amazing lunch or dinner everyone will love.

philly cheesesteak wraps with onions, peppers, and cheese in a tortilla


Easy Steak Wraps

These delicious steak wraps are so easy and filling, you’ll want them every day for lunch or dinner! Tender strips of steak quickly soak up your favorite marinade while you saute the onions and pepper for a healthy, flavorful boost of veggies. Pair it all with melty cheese and a nice, warm tortilla, and you have a super filling, delicious meal that tastes like anything but diet food! Even better: It’s extremely versatile. We loved these as wraps OR quesadillas!

Why you’ll love this recipe:

  • Easy – Slicing the steak and veggies into strips means the cooking is so simple and quick. There aren’t a ton of ingredients to pick up, and it’s easy to substitute ingredients for your own preferences. You just need one pan, some tongs or a good spatula, and 20 minutes.
  • Packed with Protein – You can get nearly 50 grams of protein in this one wrap, making it a great solution for people who need to quickly fill up and stay satiated for a long time! It’s a great meal for those who love meaty, hearty dishes and have big appetites.
  • Meal Prep Friendly – You can easily make this wrap ahead of time, partially or fully, to make it fit in your schedule! Cook and freeze the filling for easy lunches later, or double/triple the batch and wrap up sandwiches for the whole week!
juicy steak, onions, and peppers in a fried quesadilla

Philly Cheesesteak Wrap Ingredients

Here’s a quick overview of what you’ll need for these beef and cheese wraps. Find exact measurements in the printable recipe card at the bottom of the page.

  • Sliced Steak and Steak Marinade – I recommend sirloin, flank, or top round. These cuts are flavorful, don’t require a lot of cooking time, and can often be found at a decent price. Thin, even slices will have the best, most tender texture in a wrap or quesadilla. My favorite marinde is Allegro, but Dale’s or your favorite will work great.
  • Olive oil and Butter – We use these as our cooking oils. You can swap these out with your own preferences if you’d like.
  • Green Bell Pepper and Onion – Both large. Discard the seeds and ends, then evenly slice the pepper and onion into strips for the best cook and texture. Feel free to use red, yellow, or orange peppers if you prefer. Yellow or white onion work, though white onion gives you the strongest, most onion-forward flavor.
  • Provolone Cheese – I just love how this mellow, easy melting cheese pairs with the juicy sirloin and flavorful veggies. If you prefer cheddar, gouda, havarti, or a blend of cheeses, feel free to swap it out.
  • Large tortillas – Choose a gluten-free, low-carb, or paleo tortilla if you would like. Nutrition values in the recipe card reflect using a Carb Balance tortilla for a keto-friendly lunch wrap.

How to Make Philly Cheesesteak Wraps

This quick and easy wrap is so simple to make with just one skillet and a pair of tongs or a spatula. Here’s a step-by-step guide for this tasty lunch.

strips of onion and peppers cooking in a skillet

Cook the veggies

Before you get started, place your steak strips in a bowl or bag and toss with the steak marinade. Set this aside for now–It’s just going to soak up some flavor while you work on the veggies.

Heat a large skillet to medium heat, then add one tablespoon of the olive oil. Add in your sliced bell pepper and onion and cook for 5-6 minutes. Stir occasionally for even cooking, then remove the peppers and onions from the skillet once they’re nice and tender.

Strips of marinaded sirloin steak cooking on a skillet for an easy steak wrap

Cook the steak

Turn the heat up to medium-high. Using the same skillet, heat one tablespoon of butter and one tablespoon of olive oil. Place the steak in the skillet and cook the strips without touching for 2-3 minutes. This allows the steak to develop a nice color and some seared spots for flavor.

After 2-3 minutes, stir the steak and continue cooking 2-3 minutes longer. Remove the steak from the skillet and set it aside.

TIP: You don’t want to overcrowd your skillet–This leads to steamed steak, not seared steak. If your skillet isn’t large enough for all of the steak to sear, consider doing this in two batches for the best cook.


Wipe the skillet clean and reduce the heat to medium. If needed, you can spray the skillet with a bit of oil, then heat the tortillas one at a time. This should only take 15-30 seconds on each side–You want them just lightly browning and easily flexible.

Assemble your wraps by adding two slices of provolone cheese, then one quarter of the steak, peppers, and onions onto each tortilla. Wrap tightly, then slice and serve.

Quesadilla option:

If you’re not big on wraps, consider this in delicious, cheesy quesadilla form! Melt a bit of butter on the pan, then add in your tortilla and top half with cheese, steak, and peppers. Close tortilla and cook for 3-5 minutes, then flip and cook another 3-4 minutes or until both sides are golden brown and crispy.

easy philly cheesesteak quesadilla made with sirloin, peppers, and onions

What to Serve with Wraps

Just cook up some fries or Potato Wedges and you have a delicious meal on your hands! This steak and cheese wrap would also pair well with these Italian Baked Mushrooms or One-Pan Chipotle Fingerling Potatoes!

If you’re looking for side dishes with a lower carb count, these Air Fryer Green Bean Fries or Air Fryer Keto Mozzarella Sticks are super quick and tasty! These Crispy Zucchini Fries or Cheesy Broccoli Bites would also make a great side for lunch! One or two of these easy Air Fryer Vegetable recipes would be quick and healthy!

Storage & Reheating

Fillings and tortillas together: When you tightly roll up your steak wraps, consider wrapping them in wax paper or parchment paper–This helps keep them together, can make it easier to slice, and gives you a little tablecloth at lunch time. Once the wraps have cooled, store them in an airtight container or bag and refrigerate up to 3-4 days. When ready to eat, microwave at 50% power for 45-second intervals, turning and flipping the wrap after each blast.

Fillings and tortillas separate: Allow the beef and veggies to cool, then store them in an airtight container in the fridge. These should stay fresh up to 3-4 days, so you have plenty of time to use up leftovers. Be careful when reheating–You don’t want to overcook the steak! Your best bet is to microwave at 50% power in 45-minutes, stirring between blasts, or reheating in a medium-high skillet, stirring every 30-60 seconds until warmed through.

a hand holding two meaty philly cheesesteak wraps full of sirloin, peppers, and onions

Can you freeze wraps?

Yes, wraps are great for freezing when you want to prep meals for later! Make your wraps as directed, including wrapping in parchment paper or wax paper. Then tightly wrap again in two layers of aluminum foil and place in a freezer bag. Press out as much air as possible, then label and date the bag. Thaw overnight in the fridge before reheating for the best texture. These wraps are best eaten within 3 months of freezing.

If you like this hearty lunch recipe, you should try these quick wraps!

  • Loaded Italian Wraps – With three types of meat, some cheese, and delicious pepperoncini peppers, you’re going to love how flavorful and filling this easy no-cook recipe is!
  • Leftover Turkey Wraps – We love these after the holidays or when we have some leftover rotisserie chicken to use up! The addition of bacon, brie, and cranberry sauce make this an anything-but-boring meal.
  • Bacon Ham & Egg Wrap – On top of being jam packed full of protein, this has an amazing honey mustard sauce that will keep you coming back for seconds! These are a favorite meal prep around our house.
  • Turkey Lettuce Wraps – Here’s another no-cook recipe, perfect for those hectic weeks. It’s low-carb, has a great crunchy texture, and takes barely any time at all to prepare.
  • Easy Chicken Shawarma – Talk about flavorful! This heavily spiced chicken is perfectly balanced with the lemon dill yogurt sauce and wrapped perfectly in a tasty pita. It’s worth making extra for lunches all week!

Want more? Check out this list for our favorite easy, healthy wrap recipes.

Philly Cheesesteak Wrap FAQs

Can I make a steak wrap keto?

Yes! It’s so easy to make this recipe fit into a keto or low-carb diet. The tortilla is really the ingredient that’s adding most of the carbs, so swapping your traditional flour tortilla with a keto-friendly option is all that you need to do.
You could make a batch of these Zucchini Keto Tortillas (sneaking more veggies into your diet!) and use these instead. They only have 1.2 net carbs each, bringing these wraps down to about 6 net carbs instead.
You could also opt for a lettuce wrap, bringing the net carbs to about 5.5 for each protein-packed serving!

Do wraps work for meal prepping?

These are easy to meal prep because you can complete several of the steps beforehand! You can cook the steak, pepper, and onion on your prep day, then store them in an air-tight container (up to 4 days) until you’re ready to serve the wraps. When ready to prepare the wraps, simply microwave at 45-second intervals at 50% until warmed through or warm in a medium-heat skillet.
You could also freeze the wrap fillings for long-term meal planning following the freezing tips in the post.

philly cheesesteak wraps with onions, peppers, and cheese in a tortilla

Get the Recipe: Philly Cheesesteak Wraps

These loaded Philly Cheesesteak Wraps are ready in 20 minutes and packed with flavor! Learn how to make the BEST steak wraps for an amazing lunch or dinner everyone will love!
5 from 1 rating


  • 1 1/2 pound sliced steak, flank steak, sirloin, top round
  • 1 tablespoon steak marinade
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large green bell pepper, seeds removed and sliced
  • 1 large onion, sliced
  • 8 slices provolone cheese
  • 4 large tortillas, regular, gluten free or low carb


  • Place the steak trips in a large bowl and toss with the steak marinade, set aside.
  • Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion. Let cook, stirring occasionally, for approximately 5-6 minutes or until tender. Remove the peppers and onions from the skillet.
  • In the same skillet, heat one tablespoon of butter and one tablespoon of olive oil over medium-high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color.
  • Stir steak and cook 2-3 minutes more; remove from skillet and set aside. (you may want to do this in two batches, so you do not overcrowd your pan. Overcrowding the pan will result in a steamed steak, not a seared steak.)
  • Wipe the skillet clean and reduce heat to medium. If needed, spray the skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.
  • Assemble by adding two slices of provolone cheese, steak slices, bell peppers, and onions on each tortilla, and wrap tightly. Slice and serve.


*Any marinade will do, Dales, Allegro or whatever you regularly use.
If using a Mission Carb Balance tortilla, this recipe has 9.1 net carbs. 
Serving: 1 Wrap (nutrition calculated with Carb Balance Tortilla, Calories: 512kcal, Carbohydrates: 25.4g, Protein: 49g, Fat: 28g, Cholesterol: 129mg, Sodium: 869mg, Fiber: 16.3g, Sugar: 2.7g
Did you make this recipe?Please leave a star rating and review below!