Toasted Cheesesteak Wraps

About 40 minutes total with preshaved steak. Makes 4 generous dinner wraps using 12-inch flour tortillas. Salt measurements use fine table salt or fine sea salt.

Ingredients

Garlic mayo

• ¼ cup mayonnaise
• 1 small garlic clove, finely grated
• 1 teaspoon lemon juice
• ½ teaspoon Dijon mustard

Filling and wraps

• 1¼ lb thinly shaved ribeye
• 1 medium yellow onion, thinly sliced
• 1 large bell pepper, thinly sliced
• 1 tablespoon neutral oil for the vegetables
• 2 teaspoons neutral oil for the steak
• ¾ teaspoon fine salt, divided
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 6 oz provolone, shredded or thinly sliced
• 4 large flour tortillas
• 2 teaspoons neutral oil for toasting

Instructions

1. Make the garlic mayo. Stir together the mayonnaise, garlic, lemon juice, and Dijon.
2. Brown the vegetables. Heat 1 tablespoon oil in a large skillet over medium-high. Add the onion, pepper, and ¼ teaspoon salt. Cook for 9–12 minutes, stirring occasionally, until tender with browned edges. Transfer to an uncovered plate.
3. Sear the steak in two batches. Pat the beef dry and season with the remaining ½ teaspoon salt and the black pepper. Increase the skillet heat to high. Add 1 teaspoon oil and half the beef, spreading it into a thin layer. Leave undisturbed for about 1 minute, then turn and separate the slices. Cook another 1–2 minutes, or until cooked through. Transfer to the vegetable plate and repeat with the remaining teaspoon oil and beef. The safe minimum for whole-cut beef is 145°F followed by a 3-minute rest.
4. Melt the provolone. Return the steak and vegetables to the skillet. Add the Worcestershire and toss for about 30 seconds, letting any watery liquid evaporate. Reduce the heat to low. Add the provolone, cover briefly until melted, then fold the cheese through the filling.
5. Fill and roll. Warm the tortillas. Spread one-quarter of the garlic mayo across each, then add one-quarter of the filling. Use tongs to lift the filling out of any remaining liquid. Fold in the sides and roll snugly.
6. Toast. Wipe out the skillet and heat over medium. Brush the wraps with the remaining 2 teaspoons oil. Toast seam-side down first, about 2 minutes per side, until golden and crisp.

Notes

• The detail that makes it great: Give the steak room to brown and cook off loose liquid before wrapping. Those two steps make a substantial difference.
• If slicing the steak yourself: Firm it in the freezer for 20–30 minutes, then slice very thinly across the grain. Add that chilling time to the estimate above.
• Warm the tortillas first. Use a dry skillet for about 10–15 seconds per side, or microwave the stack under a slightly damp paper towel in short bursts until flexible.
• Leave room to roll. Keep about a 2-inch border clear. If you have 10-inch tortillas, make six smaller wraps with the same filling.
• Assemble just before eating. Keep sauces, vegetables, and cooked fillings separate until then.
• For leftovers: Refrigerate cooked fillings within 2 hours, keep them at 40°F or below, and use within 3–4 days.