Philly Firecracker Wraps
Ignite your mealtime routine with bold and zesty *Philly Firecracker Wraps*! This mouthwatering recipe takes the classic Philly cheesesteak and gives it a fiery twist, blending tender, thinly sliced ribeye steak with a medley of sautéed bell peppers, onions, and jalapeño for the perfect balance of smoky and spicy. Seasoned with paprika and cayenne, these wraps bring a flavor-packed punch, all wrapped up with melty provolone cheese in warm flour tortillas. A drizzle of creamy sriracha mayo adds a finishing kick, making these wraps irresistible for spice lovers and comfort food fans alike. Ready in just 35 minutes, this quick, satisfying recipe is perfect for weeknight dinners or game-day snacks.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 ounces ribeye steak, thinly sliced
- 2 tablespoons olive oil
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 jalapeño, finely diced
- 0.5 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 slices provolone cheese slices
- 4 large flour tortillas
- 0.25 cup sriracha mayonnaise (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak and cook for 2-3 minutes until browned. Remove the steak from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the red and green bell peppers, yellow onion, garlic, and jalapeño. Sauté for 5-7 minutes until the vegetables are tender.
Return the cooked steak to the skillet with the vegetables. Add cayenne pepper, paprika, salt, and black pepper. Stir everything together and cook for an additional 2 minutes to combine the flavors.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Lay a slice of provolone cheese on each warm tortilla. Divide the steak and vegetable mixture evenly among the tortillas, placing it on top of the cheese.
Drizzle with sriracha mayonnaise, if using, for an added kick of spice.
Fold in the sides of the tortillas, then roll them up tightly to form wraps.
Serve immediately, with extra sriracha mayonnaise on the side if desired.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 511 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
