Description
Crispy griddled crunchwraps stuffed with seasoned shaved beef, sautéed peppers and onions, melty cheeses, crunchy tostadas, and queso sauce for a delicious cheesesteak-inspired meal.
Ingredients
- 1 pound thinly sliced ribeye steak or shaved beef
- 1 tablespoon olive oil
- 1 small green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 4 large flour tortillas
- 4 tostada shells
- 1/2 cup queso cheese sauce
- 1 tablespoon butter for griddling
Instructions
- Heat the olive oil in a skillet over medium-high heat.
- Add the sliced onions and bell peppers and cook for about 5 minutes until softened and lightly caramelized.
- Push the vegetables to one side of the skillet and add the shaved beef.
- Season the beef with garlic powder, salt, black pepper, and smoked paprika.
- Cook the beef for 4 to 5 minutes until browned, then mix together with the vegetables.
- Warm the tortillas slightly so they fold more easily.
- Spread about 2 tablespoons of queso cheese sauce in the center of each tortilla.
- Layer the beef mixture on top, followed by provolone cheese, mozzarella cheese, and a tostada shell.
- Carefully fold the edges of the tortilla toward the center to create a sealed crunchwrap shape.
- Melt the butter on a griddle or skillet over medium heat.
- Place the crunchwraps seam-side down and cook for 3 to 4 minutes per side until golden brown and crispy.
- Slice in half and serve hot.
Notes
- Use ribeye or shaved steak for the most tender texture.
- Do not overfill the tortillas to help keep the crunchwrap sealed.
- Add sautéed mushrooms or jalapeños for extra flavor.
- Pepper jack cheese can be used for a spicier variation.
- Reheat in a skillet or air fryer to maintain crispiness.
- Freeze individually wrapped crunchwraps for up to 2 months.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 620
- Sugar: 4g
- Sodium: 1180mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
