Recipe: Philly Cheese Steak Wraps

These were great for lunch! They keep well too, so I ended up making six and we ate them all week long!

Philly Cheese Steak Wraps

Philly Cheese Steak Wraps


1-2 tablespoons butter
1 medium or large onion (depending on how much onion you like), diced
1 cup red pepper strips
1 cup green pepper strips
salt and pepper
1/2 teaspoon garlic powder
2 cups cheese (any variety), grated or chopped
1/2 pound deli roast beef, sliced thin and cut into strips
6 flour tortillas (10-inch)


In a large skillet, melt butter until sizzling. Add onions and peppers. Season with salt and pepper. Cook over medium-high heat until onions are golden and all veggies are soft. Remove from heat. Stir in garlic powder, cheese and beef strips. Mix well as cheese begins to melt.

Philly Cheese Steak Wraps

Place about 1 cup filling in center of each tortilla. Roll up and wrap in waxed paper.

When ready to eat, warm in microwave for a minute or two until heated through.


  • I don’t like peppers, so I skipped them. That’s a big part of the recipe, so I used a full pound of roast beef instead. Plenty for each wrap!
  • The original recipe called for American Cheese. I’ve successfully used American, Velveeta, and Swiss. Anything will work, use your preference!
  • Try whole wheat tortillas for a healthier spin. In fact I like them better than those with white flour.
  • You can freeze these too. Then to reheat from frozen, set your microwave on defrost for two or three minutes first, then once thawed heat on high for another minute or two.
  • A printer-friendly version of this recipe can be found here.

Many thanks to my photographer!
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