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Creamy Philly Cheesesteak Wrap

Creamy Philly cheesesteak wrap cut in half on a wooden cutting board showing tender beef, sauteed peppers, and provolone cream cheese sauce inside a toasted flour tortilla
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A satisfying twist on the classic Philly cheesesteak with tender beef, sauteed peppers and onions, and a rich provolone cream cheese sauce wrapped in a warm toasted tortilla. Ready in 30 minutes.

Ingredients

Scale
  • 1 lb beef sirloin, thinly sliced
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 large flour tortillas, burrito-size
  • 8 oz cream cheese, softened fully to room temperature
  • 1 cup provolone cheese, shredded
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef in a single layer and sear without stirring for 2 minutes, then stir and cook for 1 to 2 more minutes until browned. Season with salt and pepper, then transfer to a plate and set aside.
  2. Reduce heat to medium. In the same skillet, add the sliced onions and green bell pepper. Saute for 5 to 7 minutes, stirring occasionally, until softened and lightly golden at the edges.
  3. While vegetables cook, combine fully softened cream cheese, shredded provolone, mayonnaise, Worcestershire sauce, and garlic powder in a mixing bowl. Stir until completely smooth with no lumps.
  4. Return the cooked beef to the skillet with the vegetables. Pour the cheese sauce over the top and stir everything together over low heat for 1 to 2 minutes until the sauce is heated through and coats all the filling evenly. Do not use high heat.
  5. Warm each flour tortilla in a dry skillet for 15 to 20 seconds per side, or microwave wrapped in a damp paper towel for 20 seconds, until pliable.
  6. Spoon the filling evenly into the center of each tortilla, keeping it slightly below the middle to allow for folding.
  7. Fold in the two sides of each tortilla toward the center, then roll tightly from the bottom up. Place seam-side down.
  8. For a crispy exterior, toast the wraps seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until golden. Slice in half and serve immediately while the cheese sauce is warm.

Notes

  • Freeze the beef sirloin for 30 minutes before slicing for thinner, cleaner cuts and more tender results.
  • Cream cheese must be fully softened to room temperature before mixing or the sauce will be lumpy.
  • Store filling separately from tortillas for best meal prep results. Reheat filling on the stovetop over low heat and assemble fresh wraps.
  • Freezing is not recommended as the cream cheese sauce and vegetables do not hold up well after thawing.
  • Add jalapenos or a dash of hot sauce to the cheese mixture for a spicy kick.

Nutrition

Find it online: https://www.benefitiany.com/creamy-philly-cheesesteak-wrap/