Ingredients
- Thinly sliced ribeye steak: 1 pound
- Olive oil: 1 tablespoon
- Green bell pepper, sliced: 1 medium
- Onion, sliced: 1 medium
- Provolone cheese slices: 6-8 slices
- Hoagie rolls or large tortillas: 4
- Mayonnaise: 4 tablespoons
- Garlic powder: 1 teaspoon
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 and cooked through. Season with salt, pepper, and garlic powder.
- Step 2: Add the sliced bell pepper and onion to the skillet with the steak. Cook until the vegetables are tender-crisp and slightly caramelized, about 5-7 minutes.
- Step 3: Divide the steak and vegetable mixture evenly among the hoagie rolls or tortillas.
- Step 4: Top each serving with 1-2 slices of provolone cheese.
- Step 5: If using hoagie rolls, broil in the oven for 1-2 minutes to melt the cheese. If using tortillas, fold the sides and roll tightly.
- Step 6: Spread mayonnaise on the outside of the tortilla wraps. Grill the wraps in a panini press or skillet over medium heat for 2-3 minutes per side, until golden brown and crispy. Serve immediately.
Notes
- Refrigerate leftover cheesesteak filling separately from the tortillas to prevent sogginess.
- For best reheating, warm the filling in a skillet and assemble fresh wraps for that signature crispy texture.
- Serve these wraps with a side of spicy ketchup or your favorite dipping sauce for an extra kick.
- Don't overcrowd the skillet when cooking the steak; cook in batches to ensure proper browning and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American