PHILLY CHEESESTEAK WRAPS

INGREDIENTS:

1 lb thinly sliced ribeye steak or flank steak
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp butter
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
4 large flour tortillas
6-8 slices provolone or American cheese

INSTRUCTIONS:

Cook the Steak:

Season the steak with salt and pepper.
In a skillet over medium-high heat, heat the olive oil. Add the steak and cook for 2-3 minutes until browned. Remove and set aside.
Sauté the Peppers and Onions:

In the same skillet, melt the butter. Add the bell pepper and onion and sauté until softened and caramelized, about 5 minutes.
Assemble the Wraps:

Lay a tortilla flat, and place a couple of slices of cheese down the center. Layer with a portion of cooked steak and the sautéed peppers and onions.
Fold in the sides and roll up the tortilla tightly to enclose the filling.
Warm the Wraps (Optional):

For a crispy finish, place the wrapped tortillas seam-side down in the skillet over medium heat for 1-2 minutes per side, or until golden and the cheese is melted.
Serve:

Serve hot, with your favorite dipping sauce like ranch or garlic aioli on the side.
Helpful Tips:
Flavor Boost: Add a dash of Worcestershire sauce to the steak while cooking for extra depth.
Make It Spicy: Add sliced jalapeños or a sprinkle of red pepper flakes for a kick.
These Philly cheesesteak wraps are a perfect handheld version of the classic, ideal for lunch or a quick dinner!