Philly cheese steak wrap by Maebells is a quick and portable take on the traditional cheese steak sandwich. You can make this complete meal in less than an hour knowing full well each wrap delivers a serving of lean protein and flavorful veggies.
Philly Cheese Steak Wrap
Ingredients
- 1 1/2 pounds sliced Steak (pre-sliced flank or top round steak works great)
- 2 tablespoons Steak Marinade (any will do)
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Butter
- 2 tablespoons Olive Oil
- 1 medium green Bell Pepper, seeds removed and sliced
- 1 large Onion, sliced
- 4 slices Provolone Cheese
- 4 large Tortilla Shells (approx. 7″ in diameter)
Directions
In a large ziplock bag toss your steak strips with marinade and salt and pepper.
Heat one tablespoon of butter and one tablespoon of olive oil over medium high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color. Stir steak and cook 2-3 minutes more, remove from skillet and set aside.
Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let cook, stirring occasinally for approximately 5 minutes or until tender.
Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.
Assemble by adding one slice of cheese, steak slices, bell peppers and onions on each tortilla, wrap tightly. Slice and serve.
Nutrition Information
Serves: 4 | Serving Size: 1 wrap
Per serving: Calories: 478; Total Fat: 25g; Saturated Fat: 9g; Monounsaturated Fat: 7g; Cholesterol: 115mg; Sodium: 819mg; Carbohydrate: 22g; Dietary Fiber: 1g; Sugar: 3g; Protein 44g
Nutrition Bonus: Potassium: 614mg; Iron: 28%; Vitamin A: 5%; Vitamin C: 52%; Calcium: 20%
Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, head on over to her blog and connect with her on Twitter, Facebook, and Pinterest.
Photo courtesy of Annie Holmes. Original recipe published on Maebells.
