Ingredients
Scale
- Thinly sliced steak (ribeye or sirloin) 1 pound
- Green bell pepper 1, sliced
- Onion 1, sliced
- Provolone cheese slices 6
- Hoagie rolls or large tortillas 6
- Olive oil 2 tablespoons
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet or griddle over medium-high heat. Add sliced steak, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Step 2: Add sliced bell pepper and onion to the skillet with the steak. Cook until the vegetables are softened and slightly caramelized, about 5-7 minutes more.
- Step 3: If using hoagie rolls, slice them open. If using tortillas, lay them flat.
- Step 4: Divide the steak and vegetable mixture evenly among the hoagie rolls or tortillas. Top with provolone cheese slices.
- Step 5: For tortillas, fold in the sides and roll up tightly to form a wrap.
- Step 6: Grill the filled hoagie rolls or wraps on a grill pan or panini press until golden brown and the cheese is melted and bubbly, about 2-3 minutes per side. Serve immediately.
Notes
- Store leftover wraps in the refrigerator for up to 2 days, wrapped tightly in foil or plastic wrap.
- For best results, reheat wraps in a dry skillet over medium-low heat, flipping occasionally until warmed through and crispy.
- Serve these hearty wraps with a side of spicy sriracha mayo for dipping.
- Don't overcrowd the skillet when cooking the steak – work in batches to ensure proper browning and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American