Ingredients
- Thinly sliced steak (ribeye or sirloin) – 1 pound
- Onion, thinly sliced – 1 medium
- Green bell pepper, thinly sliced – 1 medium
- Provolone cheese slices – 8 slices
- Hoagie rolls or large flour tortillas – 4
- Butter – 2 tablespoons
- Olive oil – 1 tablespoon
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet or griddle over medium-high heat. Add the sliced steak and cook, breaking it up with a spatula, until browned. Season with salt and pepper.
- Step 2: Add the sliced onions and green bell peppers to the skillet with the steak. Continue cooking, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.
- Step 3: Reduce the heat to low. Divide the steak and vegetable mixture into four portions. Top each portion with two slices of provolone cheese. Cover the skillet or griddle and allow the cheese to melt completely.
- Step 4: While the cheese is melting, lightly butter the outside of each tortilla or hoagie roll.
- Step 5: Carefully scoop each cheesy steak and vegetable portion into a tortilla or roll.
- Step 6: Grill each wrap or sandwich on a preheated grill pan or in the same skillet, buttered side down, until golden brown and crispy, about 2-3 minutes per side. Serve immediately.
Notes
- For best flavor, store leftover wraps individually wrapped in the refrigerator and consume within 2 days.
- Reheat in a skillet over medium-low heat, flipping occasionally, to re-crisp the tortilla and melt the cheese without drying out the steak.
- Serve these cheesy wraps with a side of spicy sriracha mayo or a cool, creamy coleslaw for a delightful contrast in flavors.
- Don't overcrowd the skillet while cooking the steak; work in batches if needed to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American