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Philly-Style Steak and Cheese Wrap with Peppers and Onions inspired by Brigham's
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Inspired by Brigham's

Philly-Style Steak and Cheese Wrap with Peppers and Onions

Main Course
This hearty wrap features thinly sliced steak sautéed with peppers and onions, then topped with melted cheese and wrapped in a warm flour tortilla. The technique of cooking the steak quickly over high heat ensures tender meat while proper layering creates the perfect balance of flavors in this portable version of a classic sandwich.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 10 mins
Total Time 40 mins
Servings 4

Ingredients

  • 1 lb Ribeye or sirloin steak (Partially frozen for easier slicing)
  • 2 medium Bell peppers (1 green and 1 red, thinly sliced)
  • 1 large Yellow onion (Thinly sliced)
  • 2 cloves Garlic (Minced)
  • 3 tbsp Vegetable oil (Divided)
  • 8 slices Provolone cheese (Or American cheese)
  • 4 large Flour tortillas (10-inch size)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Salt (Divided)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 cup Mayonnaise (Optional, for spreading)
  • 2 large Russet potatoes (For french fries)
  • 4 cups Canola oil (For frying potatoes)

Tools You'll Need

  • Large skillet
  • Heavy pot for frying
  • Sharp knife
  • Cutting board
  • Thermometer for oil
  • Slotted spoon
  • Paper towels
  • Tongs

Chef's Tip

For the most tender steak, slice it very thinly against the grain while it's still partially frozen. This makes cutting easier and helps the meat cook quickly without becoming tough. Also, avoid overcrowding the pan when cooking the steak to prevent steaming, which can make the meat chewy.

Instructions

  1. Prepare the steak: Place steak in freezer for about 15-20 minutes to firm up. Once firm, slice very thinly against the grain.
  2. Season steak: In a bowl, toss sliced steak with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and onion powder. Let sit for 10 minutes at room temperature.
  3. Prepare french fries: Peel potatoes and cut into 1/4-inch strips. Soak in cold water for 30 minutes. Drain, rinse, and pat completely dry.
  4. Heat oil to 325°F in a heavy pot. Fry potatoes in batches for 3-4 minutes until soft but not browned. Remove and drain on paper towels.
  5. Increase oil temperature to 375°F. Return fries to oil and cook until golden and crisp, about 3-4 minutes. Drain on fresh paper towels and season with salt.
  6. Cook vegetables: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions, season with remaining salt and pepper, and cook until softened and slightly charred, about 6-8 minutes. Add minced garlic and cook for 30 seconds more. Transfer to a plate.
  7. Cook steak: In the same skillet, heat remaining 2 tablespoons oil over high heat until nearly smoking. Add seasoned steak in a single layer (work in batches if needed) and cook for 2-3 minutes until browned. Add Worcestershire sauce and stir to coat.
  8. Combine: Return peppers and onions to the skillet with the steak and toss together. Remove from heat.
  9. Warm tortillas in a dry skillet or microwave for 15-20 seconds until pliable.
  10. Assemble wraps: Lay tortillas flat and spread with optional mayonnaise. Divide the steak mixture among the tortillas, top each with 2 slices of cheese while still hot to melt.
  11. Fold the bottom edge of each tortilla up, then fold in the sides and roll up tightly to enclose the filling.

Plating

Place the wrap seam-side down on one side of a warmed plate and slice diagonally in half to display the filling. Arrange a portion of hot french fries on the other side of the plate. Optionally, include a small ramekin of ketchup for the fries and a pickle spear for garnish. A few extra strips of sautéed peppers can be placed alongside for visual appeal.

Storage & Reheating

The steak and vegetable mixture can be refrigerated in an airtight container for up to 2 days. Reheat in a skillet over medium heat until warmed through before assembling wraps. French fries are best enjoyed fresh but can be stored in the refrigerator and reheated in a 425°F oven for 5 minutes. Assemble wraps just before serving for best texture.

About This Recipe

This Philly-Style Steak and Cheese Wrap draws inspiration from the popular lunch offering that was served at Brigham's restaurants throughout Massachusetts. The restaurant's version featured pre-sliced steak, but this homemade recreation elevates the dish with freshly sliced ribeye or sirloin and a perfect balance of peppers and onions. The wrap format maintains all the flavors of a classic Philly cheesesteak in a convenient, portable form.

How did it turn out?

We'd love to hear about your experience making this recipe!