🎼 Perfect partnerFall Harvest Grain Bowl
🍔 ⏱️ 1h 10m
Oven + stovetop — no fighting over heatShares 5 ingredients (vegetable, pepper, onion)
👨🍳 Instructions
✨ Meez Magic · 10 steps → 10 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Heat oil in a skillet over medium-high heat.
2
Add sliced onions and peppers, and sauté until softened.
3
Add thinly sliced steak to the skillet and cook until browned, seasoning with salt and pepper.
4
Stir in shredded cheese and cook until melted and combined with the steak mixture.
5
Lay a large tortilla flat and place a smaller tortilla or tostada in the center for crunch.
6
Spoon the cheesesteak filling onto the center of the tortilla.
7
Fold the edges of the large tortilla up and over the filling to form a sealed crunchwrap shape.
8
Heat a skillet or griddle over medium heat and place the crunchwrap seam-side down.
9
Cook for 2-3 minutes per side until golden brown and crispy.
10
Slice in half and serve warm.
🎉
You're all done!
Enjoy your cheesesteak crunchwraps — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Heat the OilLet oil shimmer before adding veggies
- Sauté VeggiesStir occasionally for even cooking
- Watch out · Brown the SteakDon't overcrowd for good browning
- Melt in CheeseLower heat slightly to melt gently
- Layer TortillasCenter the small tortilla for even crunch
- Watch out · Add FillingDon't overfill to keep it sealed
- Fold CrunchwrapFold tightly for a clean seal
Swaps, storing and making ahead
Good to know
Swaps
- No ribeye? Use any thinly sliced steak like sirloin or flank.
- No provolone or American cheese? A Mexican-style shredded blend melts well here too.
- No tostadas? A small tortilla crisped in a dry skillet works for the crunch layer.
Storing it
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet until steaming hot to re-crisp the tortilla.
Making it ahead
The steak, onion and pepper filling can be cooked and refrigerated up to 2 days ahead, then reheated before assembling and griddling the crunchwraps.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
