Griddled Cheesesteak Crunchwraps Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 crunchwraps 1x
- Category: Lunch
- Method: Grilling
- Cuisine: American
Ingredients
Scale
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
- 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.
- Preheat grill: Heat your grill to medium-high and clean and oil the grates to prevent sticking during cooking.
- 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.
- 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.
- Prepare crunchwrap assembly: Lightly crush the Dorito Ranch chips to varied sizes and set up an assembly station with all components within reach.
- 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.
- 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.
- 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
