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!
Ingredients
- 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
Instructions
- 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.
Notes
*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
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