American · Lunch
Philly Cheesesteak Wrap
Thinly sliced beef sirloin seared with onions and green bell peppers, folded through melted provolone cheese, then rolled tight in a warm flour tortilla with Worcestershire sauce. A griddle-style take on the Philadelphia cheesesteak, built for handheld eating with soft cheese pull inside.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
628Calories
56.4gProtein
28.1gFat
45.5gCarbs
9.1gSugar
4.5gFiber
1352mgSodium
153mgChol
10.5gSat Fat
612mgPotassium
401mgCalcium
3.2mgIron
2.1mcgVitamin B12
42mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
thirty-min-meals
Instructions
1
Prep
Slice beef sirloin, onion, and green bell pepper thinly, pat beef dry to promote browning.
2
Sauté
Heat olive oil in skillet over medium-high for 2 minutes, add onion and pepper, cook 4 minutes until softened and edges char slightly.
3
Sear
Push vegetables to side, add beef in single layer to hot skillet, sear over medium-high 3 minutes until no pink remains and edges brown.
4
Melt
Pour Worcestershire sauce over beef, sprinkle salt and black pepper, lay provolone on top, reduce heat to low, cover 2 minutes until cheese melts.
5
Plate
Warm flour tortilla in dry pan 20 seconds, pile cheesy beef down centre, roll tight, slice diagonally, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 1 cup140g onion
- 1 cup150g green bell pepper
- 3 oz86g provolone cheese
- 22 large (144g) flour tortilla
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp Worcestershire sauce
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
