Crispy Cheesesteak Wraps with Garlic Aioli Tips, FAQ & printable recipe

Tips for success

For the crispiest wraps, use a heavy skillet and preheat it well before adding the wraps. Press down gently with a spatula to ensure even contact with the hot surface.

If making multiple wraps, keep the finished ones warm in a low oven while toasting the rest.

Let the cooked steak rest for a few minutes before assembling. This prevents the juices from running out and making the tortilla soggy.

Also, slice the steak thinly against the grain for maximum tenderness. If the sauce is too thick, add a teaspoon of water or lemon juice to thin it.

Variations

• Spicy Cheesesteak Wrap: Add sliced jalapeños or a drizzle of hot sauce to the filling before rolling. Increase the paprika in the sauce or add a pinch of cayenne for extra heat.
• Pepper and Onion: Sauté sliced bell peppers and onions in the same skillet after cooking the steak until softened. Mix them into the steak and cheese mixture for added flavor and texture.
• Mushroom Swiss: Replace American cheese with Swiss cheese and add sautéed mushrooms. Cook the mushrooms in the skillet until golden and fold them into the steak before melting the cheese.
• Chicken Cheesesteak: Substitute thinly sliced chicken breast for the ribeye. Cook until the chicken reaches 165°F (74°C) and follow the same steps. Adjust cooking time as needed.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispiness.

Freezer

Freeze assembled, uncooked wraps for up to 2 months. Thaw overnight and toast in a skillet until golden and heated through.

Reheat

Reheat refrigerated wraps in a skillet over medium heat for 2-3 minutes per side until hot and crispy. Microwave for 1-2 minutes for a softer texture.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet over medium heat to restore crispiness, or in a microwave for a softer texture. The filling can also be stored separately and used for sandwiches or salads.

The garlic-lemon sauce can be made up to 3 days ahead and stored in the refrigerator.

The steak can be cooked and stored in the fridge for up to 2 days, then reheated gently before assembling. Assemble and toast the wraps just before serving for the best texture.

Serving ideas

Serve the cheesesteak wraps warm, sliced in half to show the gooey filling. They pair well with a simple green salad, pickles, or a side of fries. The wraps are hearty enough to be a meal on their own, but can also be cut into smaller pieces for appetizers.

For a complete dinner, serve with a side of roasted vegetables or a bowl of tomato soup. The wraps are also great for lunchboxes—just keep the sauce separate and add it before eating to maintain crispness.

Frequently asked questions

Recipe card

Crispy Cheesesteak Wraps with Garlic Aioli

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 lb thinly sliced ribeye steak
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 8 slices American cheese
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1/2 tsp paprika
• 1/2 tsp dried herbs (such as oregano or thyme)
• 1/2 cup mayonnaise
• 4 large flour tortillas

Instructions

1. Season the sliced ribeye with salt and pepper. Heat the vegetable oil in a large skillet over high heat until shimmering. Add the steak in a single layer and cook without stirring for 2-3 minutes until browned on one side. Flip and cook for another 2 minutes until the steak is cooked through. The internal temperature should reach 145°F (63°C). Remove from heat and let rest for at least 3 minutes.
2. While the steak is still hot in the skillet, lay the American cheese slices over the top. Let them sit for 1-2 minutes until melted and gooey. Stir gently to combine the cheese with the steak.
3. In a small bowl, combine the minced garlic, lemon juice, paprika, dried herbs, and mayonnaise. Whisk until smooth and well blended.
4. Lay the tortillas on a clean work surface. Spread a generous spoonful of the garlic-lemon sauce down the center of each tortilla. Divide the cheesy steak mixture evenly among the tortillas, placing it in a line. Fold in the sides and roll tightly into a wrap.
5. Heat a clean skillet over medium heat. Place the wraps seam-side down in the skillet. Cook for 2-3 minutes per side until golden brown and crispy all over. Press gently with a spatula to ensure even browning.
6. Remove the wraps from the skillet and let them cool for 2 minutes. Slice each wrap in half diagonally to reveal the cheesy filling. Serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.