# Cheesesteak Crunchwraps

Cheesesteak Crunchwraps takes 30 min (15 min prep, 15 min cooking) and serves 4.

Recipe by Miguels cookingwithfire · original: https://www.facebook.com/share/r/1GwxY1wuNb/  
Cuisine: American · Dish: Tacos, wraps & burritos  
On Meez: https://meezenplace.app/recipes/cheesesteak-crunchwraps-recipe (with step-by-step Cook Mode)

A crispy, cheesy crunchwrap inspired by classic Philly cheesesteak flavors, packed with steak, melted cheese, and grilled to golden perfection.

## Ingredients (serves 4)

- 1 pound thinly sliced ribeye or steak
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cups shredded provolone or American cheese
- 4 small flour tortillas or tostadas for the crunch layer
- 2 tablespoons vegetable oil
- Salt to taste
- Pepper to taste
- 4 large flour tortillas

## Steps

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.

## 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.