These loaded Philly Cheesesteak Wraps are ready in just 15 minutes and packed with flavor! They’re great for lunch or dinner, and everyone loves them! 

Our week of quick and easy dinners is getting ready to come to a close. I had a couple goals in mind when coming up with the posts for this week. First and foremost, I know these recipes haven’t been the most complicated or extravagant dinners. If you are a master chef you are probably unimpressed. If using canned refried beans and bottled salad dressing make you cringe, this hasn’t been for you.

However, as an avid food blog reader, I feel that bloggers get so caught up in making a creative, uncommon, and impressive meal they sometimes forget about the readers who aren’t looking for recipes like that.

This week was focused on the college kid that needs to learn to cook basic meals, or the soccer mom that has to cook dinner with one hand while also juggling homework time with the other. Or the exhausted teacher who stayed at school too late and needs to come up with something fast. Basically, this was for NORMAL people who lead real, normal lives!

Earlier this week we covered a couple vegetarian options and an awesome seafood dish so now it is time for man food! What is more of a man food than a Philly cheesesteak? Nothing. Not a thing!

Philly Cheesesteak Wrap Ingredients

I tried to keep the ingredients list for this steak wrap recipe as simple as possible. Here’s what you’ll need for the cheese and beef wraps:

• Sliced steak (pre-sliced flank or top round steak works great)
• Steak marinade (I use Allegro, but Dale’s or any other steak marinade would also work)
• Bell pepper (Any color; pick your favorite!)
• Onion (White, yellow, or sweet would work)
• Provolone cheese (Swiss, Havarti, or sharp white cheddar would also be great!)
• Tortilla shells (I used Udi’s gluten free wraps)
• Butter
• Olive oil
• Salt
• Pepper

Can I Make This Recipe 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!

How to Make Philly Cheesesteak Wraps

This quick and easy wrap uses already sliced steak from the store to make it extra fast. Sliced bell pepper, onion, a couple slices of cheese, and a nice big tortilla shell round out the dinner. Here’s a step-by-step guide:

1. In a large ziplock bag toss your steak strips with marinade and salt and pepper. 
2. Heat one tablespoon of butter and one tablespoon of olive oil over medium high heat and then place steak strips in skillet. Don’t stir–Let the steak cook for 2-3 minutes to get a good color.
3. Stir steak and cook 2-3 minutes more, then remove from skillet and set aside.
4. Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let this cook for about 5 minutes while stirring occasionally until tender.
5. Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible. This is an optional step–Skip it if you’re in a hurry! I just love the added flavor and texture the lightly-heated tortilla provides.
6. Assemble by adding one slice of cheese, steak slices, bell peppers, and onions on each tortilla, and then wrap tightly. Slice and serve.

Can I Meal Prep Philly Cheesesteak Wraps?

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 30-second intervals until warmed through or warm in a medium-heat skillet. This makes lunch or dinner become a 5-minute task–Perfect for a busy schedule!

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!

Tips for Making Steak Wraps

• You can let the steak sit in the marinade for 15+ minutes if you have the time, but the marinade adds flavor even if you’re only letting it sit for the few minutes it takes for your pan to warm up.
• This is such an easy recipe to customize! Use different cheeses, use low-carb or gluten-free tortillas, and add other veggies to amp up the wrap.
• You can enjoy the wrap warm or cold, whatever you have time for!

More Easy Wrap Recipes:

• Bacon, Egg, and Jalapeno Breakfast Burrito
• Thai Chicken Collard Wrap
• Keto Turkey Club Wrap
• Sesame Tuna Lettuce Wraps
• Easy Italian Chicken Wraps
• Greek Salad Wraps with Roasted Red Pepper

Continue to Content

Philly Cheesesteak Wraps

Yield: 4 Wraps

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These loaded Philly Cheesesteak Wraps are ready in just 15 minutes and packed with flavor! They're great for lunch or dinner, and everyone loves them! 

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Ingredients

• 1 1/2 pound sliced steak (pre-sliced flank or top round steak works great)
• 2 tablespoons steak marinade*
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 green bell pepper, seeds removed and sliced
• 1 large onion, sliced
• 4 slices provolone cheese
• 4 large tortilla shells (I used Udi's gluten free wraps)

Instructions

1. In a large ziplock bag, toss your steak strips with marinade and salt and pepper.
2. Heat 1 tablespoon of butter and 1 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.
3. Stir steak and cook 2-3 minutes more, remove from skillet and set aside.
4. Heat the remaining 1 tablespoon of olive oil and add sliced bell pepper and onion. Let cook, stirring occasionally for approximately 5 minutes or until tender.
5. Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.
6. Assemble by adding one slice of cheese, steak slices, bell peppers and onions on each tortilla, wrap tightly. Slice and serve.

Notes

*Any marinade will do, Dales, Allegro or whatever you regularly use.

Nutrition Information:

Yield: 4 Serving Size: 1 Wrap
Amount Per Serving: Calories: 710Total Fat: 35.6gSaturated Fat: 15.5gCholesterol: 121mgSodium: 1166mgCarbohydrates: 33.1gNet Carbohydrates: 26.8gFiber: 6.3gSugar: 6.5gProtein: 60.7g