Griddled Cheesesteak Crunchwraps Recipe

Introduction

Griddled Cheesesteak Crunchwraps put a fun, crispy twist on the classic Philly cheesesteak. Combining tender ribeye, melted provolone, and crunchy Dorito chips wrapped in a warm tortilla, these handheld treats are perfect for a quick dinner or game day snack.

Ingredients

• 2 lbs ribeye steaks, thinly sliced
• 2 bell peppers, diced
• 1 sweet onion, diced
• 16 slices provolone cheese
• 4 large burrito-size flour tortillas
• 1 bag large Dorito Ranch chips, lightly crushed
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 cup mayonnaise
• 1 teaspoon garlic paste
• 2 finely chopped chipotle peppers in adobo sauce
• Juice of 1 lime

Instructions

1. Step 1: Preheat your grill to medium-high heat and clean and oil the grates to prevent sticking. In a small bowl, mix together the mayonnaise, garlic paste, chopped chipotle peppers, and lime juice until smooth. Set the sauce aside.
2. Step 2: Place the diced bell peppers and onions in a grill basket and cook them on the grill for 8-10 minutes, stirring occasionally, until they are tender and lightly charred. Season with salt and black pepper to taste.
3. Step 3: Grill the thinly sliced ribeye steaks over high heat for 1-2 minutes per side until browned. Season the meat with salt and pepper as it cooks. Once done, combine the grilled ribeye with the cooked vegetables.
4. Step 4: Lightly crush the Dorito Ranch chips to create a mix of small and medium pieces. Prepare your assembly area with the tortillas, sauce, ribeye mixture, provolone slices, and chips within easy reach.
5. Step 5: Spread a generous layer of the chipotle mayo sauce on one half of each tortilla. Layer on the ribeye and vegetable mixture, then place 4 slices of provolone cheese on top, followed by a handful of crushed Dorito chips. Fold the edges of the tortilla tightly to seal the crunchwrap.
6. Step 6: Grill the assembled crunchwraps over medium heat for 3-4 minutes per side, or until the tortillas are golden brown and crispy and the cheese has melted inside. Let them rest for 1-2 minutes before cutting and serving.

Tips & Variations

• For extra smoky flavor, add a few drops of liquid smoke to the chipotle mayo sauce.
• Try swapping the provolone cheese for pepper jack if you want a little heat.
• Use a cast-iron skillet on the stove if a grill isn’t available—just press the crunchwraps slightly while cooking for crispiness.
• For a vegetarian version, substitute mushrooms or plant-based meat with similar grilling time.

Storage

Store any leftover crunchwraps in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for a few minutes per side until warmed through and crispy again. Avoid microwaving to preserve the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the fillings ahead of time?

Yes, you can grill the vegetables and ribeye ahead and store them separately in the fridge for up to one day. Assemble the crunchwraps just before grilling for the best texture.

What can I substitute for chipotle peppers in adobo sauce?

If you don’t have chipotle peppers, use smoked paprika and a dash of hot sauce to replicate the smoky heat in the sauce.

Griddled Cheesesteak Crunchwraps Recipe

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★★★★★

4.6 from 131 reviews

Griddled Cheesesteak Crunchwraps are a flavorful twist on the classic cheesesteak, wrapped in a large flour tortilla with grilled ribeye, sautéed peppers and onions, provolone cheese, and a zesty chipotle mayo sauce. They are then grilled to perfection, offering a crispy exterior and melty, savory interior for an irresistible handheld meal.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 crunchwraps 1x
• Category: Lunch
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs ribeye steaks, thinly sliced
• 2 bell peppers, diced
• 1 sweet onion, diced
• 16 slices provolone cheese
• 4 large burrito-size flour tortillas
• 1 bag large Dorito Ranch chips, lightly crushed
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil

Sauce Ingredients

• 1 cup mayonnaise
• 1 teaspoon garlic paste
• 2 finely chopped chipotle peppers in adobo sauce
• Juice of 1 lime

Instructions

1. Prepare the sauce: In a bowl, combine mayonnaise, garlic paste, chopped chipotle peppers in adobo sauce, and lime juice. Whisk until smooth and well incorporated. Set aside to allow the flavors to meld.
2. Preheat grill: Heat your grill to medium-high and clean and oil the grates to prevent sticking during cooking.
3. Grill vegetables: Place the diced bell peppers and sweet onion in a grill basket. Grill for 8-10 minutes until they are tender and lightly charred, stirring occasionally. Season with salt and black pepper to taste.
4. Grill ribeye: Over high heat, grill the thinly sliced ribeye steaks for 1-2 minutes per side until nicely browned and cooked to your liking. Season with salt and pepper while grilling. Once done, combine the ribeye with the grilled vegetables.
5. Prepare crunchwrap assembly: Lightly crush the Dorito Ranch chips to varied sizes and set up an assembly station with all components within reach.
6. Assemble crunchwraps: Lay one large tortilla flat and spread a generous amount of the prepared chipotle mayo sauce over half the surface. Layer on the ribeye and vegetable mixture, then place 4 slices of provolone cheese on top followed by a layer of crushed Dorito chips. Fold the edges of the tortilla tightly toward the center to enclose the fillings and seal the edges well.
7. Grill crunchwraps: Place the wrapped crunchwrap seam-side down on the grill over medium heat. Grill for 3-4 minutes per side until the tortilla is golden brown and crispy, and the cheese inside has melted.
8. Rest and serve: Remove the crunchwraps from the grill and let them rest for 1-2 minutes to allow the filling to set slightly. Cut in half if desired and serve warm.

Notes

• For best results, use burrito-size flour tortillas that are sturdy enough to hold the filling and fold easily.
• Adjust seasoning according to your spice preference; add more chipotle peppers for extra heat.
• If a grill is unavailable, a cast-iron skillet or griddle can be used for cooking the components and crisping the crunchwraps.
• Letting the crunchwrap rest before serving improves the texture and ease of eating.
• Vegetables can be substituted based on preference – try adding mushrooms or jalapeños for extra flavor.

Keywords: cheesesteak, crunchwrap, grilling, ribeye, chipotle mayo, Doritos, grilled vegetables, handheld meal