Cheesesteak Crunchwraps

Instructions

Step 1: Heat olive oil in a skillet over medium-high heat. Add sliced onions and peppers, cooking for 4-5 minutes until soft and slightly charred. Remove and set aside.

Step 2: In the same skillet, cook steak slices with garlic powder, paprika, salt, and pepper until browned and cooked through, about 4-5 minutes.

Step 3: Lay out a large tortilla and spread a thin layer of mayonnaise in the center if using. Layer with cooked steak, peppers and onions, cheese, and a tostada shell or crushed tortilla chips.

Step 4: Fold the edges of the tortilla over the filling, working around in a circular motion to form a sealed wrap. Press down gently to hold shape.

Step 5: Heat a clean skillet over medium heat and lightly grease with cooking spray or butter. Place crunchwrap seam-side down and cook for 2-3 minutes per side, or until golden and crispy.

Step 6: Slice and serve hot with dipping sauces like queso, ranch, or hot sauce.

Storage Information

Store leftover crunchwraps wrapped in foil or an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer for best results to maintain crispiness.