Philly Cheese Steak Wraps
Cook Time 15 minutes
Total Time 25 minutes
Tender juicy beef, caramelized onions and crisp green bell peppers all smothered in melted provolone cheese and wrapped in a soft flatbread make the perfect lunch or easy dinner!
- 1 ribeye steak approximately 3/4 lb
- 2 tablespoons olive oil
- 2 small green bell peppers sliced
- 1 large or 2 small white onion, sliced
- salt & pepper to taste
- 2 cloves garlic. minced
- 6 oz provolone cheese
- Flatout flatbread either light or regular
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Place steak in the freezer for 30-60 minutes. Remove from freezer and slice as thinly as possible.
Heat a cast iron skillet (or large pan) over medium-high heat.
Add 1 tablespoon olive oil, peppers, onion, salt & pepper and stir until browned and tender. Push off to one side.
Add remaining olive oil, thinly sliced beef, salt & pepper. Cook about 2 minutes or until almost no pink remains. Add garlic, stir in peppers and onions and cook 1 minute more.
Top the beef mixture with cheese and cover until melted (about 1 minute).
Place 1/4 of the mixture on each flatbread, roll and enjoy!
, Fat: 30g
, Saturated Fat: 13g
, Cholesterol: 81mg
, Sodium: 419mg
, Potassium: 430mg
, Carbohydrates: 6g
, Fiber: 1g
, Sugar: 2g
, Protein: 28g
, Vitamin A: 12.1%
, Vitamin C: 60.5%
, Calcium: 34%
, Iron: 10.8%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword philly cheese steak wraps
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