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Cheese Steak Wrap

Cheese Steak Wrap

I know I could name this as Philly Cheese Steak, but as you can see it is not the most authentic recipe for one my favorite sandwich, so it is just a cheesesteak.

Needless to say it is very delicious, melt in your mouth, and on the healthier side, compared to your regular Philly Cheese Steak.

I marinated thinly sliced half frozen beef, then threw it on the hot non-stick pan with a bit of oil. The taste was just amazing.

Cheese Steak Wrap

Okay! I did not have mushrooms or provolone cheese, so instead, I used sharp cheddar. It worked very well, and the colors were just amazingly beautiful. I garnish this with Thai basil from my garden. My Basil flowers are so beautiful.

My family is always in love with this wrap when I make it. I thought to share it with you today. It’s really up to your preferences whether you’ll use French or Italian Bread, or like I wrap it up, provolone or other cheese, or perhaps add lettuce or spinach as I did.

Cheese Steak Wrap

Cheese Steak Wrap

Course Main Course
Cuisine American
Keyword wrap, beef, heathy
Prep Time 15 minutes
Cook Time 20 minutes
Marinate for 30 minutes
Total Time 35 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking


  • 6 ounces Steak very thin-sliced rib eye, or similar
  • 1 medium onion sliced thin /split in half
  • 2 tsp. Minced garlic
  • Salt and coarsely ground black pepper to taste
  • 2 Tbsp. Vegetable oil + 1 tbsp. For cooking
  • 1 tsp. Rice vinegar *optional
  • 1 green pepper sliced thin
  • 4 wraps I used “Flat Out-Flatbread–Protein up, carb down


  • Baby Spinach
  • Tomato
  • Sharp Cheddar Cheese


  1. Ask the butcher to cut beef into paper-thin slices, then you can place the beef in the freezer for 30 minutes to firm it until tight, but not frozen. Cut slices all together diagonally into about 2-inch strips. Place it in the medium-sized bowl, then add half onion (rings), garlic, and season it with salt and ground black pepper to taste (about 2 tsp. Salt and 3 tsp. Ground black pepper). Pour oil and Rice vinegar, and mix it all up to coat the thinly sliced beef. Cover with a plastic wrap and place it in the fridge to marinate for about 30 minutes.
  2. While beef is marinating, slice green pepper, and remaining onion. Make sure to separate rings.
  3. Add oil in the nonstick pan and turn the heat on medium high. Add marinated beef first, saute for about 5 minutes, then add green pepper and onion. Season with more salt and ground black pepper if needed.
  4. Saute for 15 minutes or until green pepper is completely done, and onion starts to caramelize. I like to cover it with a fitted lid, so the peppers could steam up, and I lift the lid every few minutes to stir. You can add more oil if necessary. (But 3 tbsp. Should be enough.)
  5. Wrap it up with baby spinach, and tomato. (Or any other topping such as lettuce, pickles, etc.)

Recipe Notes

You can add a dash of sugar to bring more sweetness. Rice vinegar is optional, you can use a squeeze of lemon juice instead. This is great for the lunch box. Leftover: place (cooled) steak in the airtight container, and it can be in the fridge for up to 3-4 days. Reheat to eat!

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