Philly Cheese Steak Wrap (Printable Version)
Hearty beef and melted provolone cheese wrapped with sautéed peppers and onions in soft tortillas.
# Ingredients:
→ Protein
01 -
907 g lean ground beef
→ Vegetables
02 -
2 large bell peppers, diced (mix of green, yellow, red)
03 -
1 large onion, finely chopped
→ Dairy
04 -
227 g provolone cheese, shredded or sliced
→ Seasonings
05 -
15 ml salt (1 tablespoon), adjust to taste
06 -
5 ml freshly ground black pepper (1 teaspoon)
→ Wraps
07 -
8 large soft wheat or white tortillas
# Steps:
01 -
Heat a large skillet over medium heat and add the ground beef. Break into small pieces and season with salt and black pepper. Cook until browned and no longer pink, about 6 to 8 minutes.
02 -
Add the chopped onion and diced bell peppers to the skillet with the beef. Stir and cook until softened and fragrant, approximately 5 to 7 minutes.
03 -
Sprinkle provolone cheese evenly over the beef and vegetable mixture. Stir gently until the cheese melts completely, creating a creamy filling. Remove from heat to prevent overcooking.
04 -
Lay tortillas flat and distribute the beef mixture equally among them. Roll each tightly to encase the filling securely.
05 -
Heat a dry skillet or griddle over medium heat. Toast each wrap for 2 minutes per side until golden brown and slightly crispy to enhance texture and warmth.
# Notes:
01 -
Use freshly ground black pepper for enhanced aroma. Cooking vegetables until soft brings out their natural sweetness. Toasting the wrap adds a crispy crust and keeps filling warm.