Deep Fried Philly Cheesesteak Wrap

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A Deep Fried Philly Cheesesteak Wrap is a delectable twist on the classic sandwich. Encased in a crispy, golden shell, it combines the savory flavors of thinly sliced steak, melted cheese, and sautéed vegetables, offering a satisfying crunch with every bite.

Ingredients:

  • 1 lb thinly sliced ribeye steak
  • 2 tablespoons olive oil, divided
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • Salt and pepper, to taste
  • 4 large flour tortillas
  • 8 slices of provolone cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups vegetable oil for frying
  • Optional: sliced mushrooms, sliced jalapeños

Make sure your steak is thinly sliced so it cooks fast and stays tender. Now, let’s get cooking and wrap up some delicious flavors!

Instructions:

  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the onions and bell peppers, season with salt and pepper, and cook until they are soft and slightly caramelized, about 6-8 minutes. Remove the vegetables from the skillet and set aside.
  2. In the same skillet, add the remaining olive oil and heat over medium-high. Add the sliced steak, season with salt and pepper, and cook until browned and cooked through, about 5 minutes. Remove from heat.
  3. Lay out the flour tortillas on a flat surface. Place two slices of provolone cheese on each tortilla, followed by a quarter of the steak and a quarter of the sautéed vegetables. If using, add mushrooms and jalapeños. Sprinkle a quarter of the shredded mozzarella over the top.
  4. Carefully roll up each tortilla, tucking in the sides as you roll, to form a tight wrap.
  5. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Once hot, fry each wrap for 2-3 minutes or until they are golden brown and crispy. You may need to do this in batches, depending on the size of your fryer or pot.
  6. Remove the wraps with a slotted spoon and drain on paper towels to remove excess oil.
  7. Slice the wraps in half diagonally and serve hot, with optional sides of marinara sauce, ketchup, or ranch dressing for dipping.

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