There are sandwiches… and then there are Philly cheesesteaks. And then there’s this Fresh Philly Deep Fried Wrap—a crispy, golden, handheld masterpiece stuffed with thin-sliced beef, caramelized onions and peppers, ooey-gooey cheese, all wrapped tight in a tortilla and deep fried until it’s perfectly crunchy on the outside and hot and melty inside.
Basically, this wrap is comfort food wrapped in comfort food.
I started making these as a fun spin on the classic sandwich when I had leftover steak and tortillas hanging out in the fridge. I wrapped up the filling, fried it, sliced it open, and honestly? My jaw dropped. It was everything I love in a Philly cheesesteak—savory beef, sweet onions, gooey cheese—but with the crisp factor of an egg roll or chimichanga. Total game-changer.
This wrap is perfect for parties, game day, or anytime you want to go all out. It’s indulgent, it’s shareable (or not ), and it’s 100% guaranteed to have people asking, “HOW did you make this?!”
Let’s break it all down step-by-step, with plenty of tips and variations (including how to bake or air-fry if deep-frying’s not your thing!).
Why You’ll Love This Recipe
This isn’t just a wrap—it’s a crispy, melty, meaty moment. Here’s why it’s about to become your new favorite guilty pleasure:
- Crispy outside, juicy inside: That golden tortilla shell? Total crunch factor. The filling? Cheesy, savory perfection.
- Philly cheesesteak meets burrito: All your favorite flavors, wrapped tight and taken to the next level.
- So versatile: Make it with beef, chicken, mushrooms, or even leftovers!
- Freezer-friendly: Make a big batch, freeze, and reheat for quick meals or snacks.
- Customizable: Add mushrooms, hot peppers, or swap the cheese—this wrap loves a remix.
- Party-perfect: Cut into halves or quarters and serve with dipping sauce for a next-level appetizer.
Whether you’re feeding a crowd or just treating yourself to something extra, this Philly wrap brings the WOW. And if you’re not into deep frying? No worries—we’ll cover air fryer and oven options too.
Prep Time and Servings
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Total Time: 30 minutes
- Servings: Makes 4–6 wraps
Nutrition per wrap (approximate):
- Calories: 550
- Protein: 30g
- Carbs: 35g
- Fat: 32g
- Fiber: 2g
Note: Varies based on filling and frying method.
Ingredients
Here’s what you’ll need for classic Philly cheesesteak-style wraps:
For the filling:
- 1 lb thinly sliced steak (ribeye, sirloin, or beef strips)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & black pepper, to taste
- 1 tbsp oil (for sautéing)
For assembly:
- 6 large flour tortillas
- 6 slices provolone cheese (or mozzarella/American/cheddar)
- Toothpicks (to secure wraps before frying)
For frying:
- Oil for deep frying (vegetable or canola, about 3–4 cups)
Optional add-ins:
- Sautéed mushrooms
- Jalapeños or banana peppers
- Hot sauce
- Cheese sauce for drizzling
Tip: Provolone is traditional, but don’t be afraid to go bold with pepper jack or gooey American for max melt.
Step-by-Step Instructions
1. Cook the Steak and Veggies
- Heat 1 tbsp oil in a skillet over medium heat.
- Add sliced onions and bell peppers, sauté until soft and caramelized (about 5–7 minutes).
- Add steak, garlic powder, paprika, salt, and pepper.
- Cook until beef is just cooked through—do not overcook.
- Set aside and let it cool slightly.
2. Assemble the Wraps
- Lay out a flour tortilla.
- Place a slice of cheese in the center.
- Spoon a generous amount of the beef + veggie mix over the cheese.
- Fold in the sides and roll tightly like a burrito.
- Secure with toothpicks to prevent unrolling during frying.
Pro tip: Don’t overstuff! Too much filling = leaks during frying.
3. Heat the Oil
- Pour vegetable or canola oil into a deep pan or fryer.
- Heat to 350°F (175°C).
No thermometer? Drop a small piece of tortilla in—if it sizzles and rises quickly, you’re good to go.
4. Fry the Wraps
- Carefully lower each wrap into the hot oil with tongs.
- Fry 2–3 wraps at a time, turning occasionally, until golden brown on all sides (about 2–3 minutes).
- Transfer to a paper towel-lined tray to drain.
5. Cool Slightly and Slice
- Let wraps cool for 3–5 minutes so the cheese sets slightly.
- Slice in half diagonally for that money shot.
Serve with:
- Ranch
- Garlic mayo
- Spicy ketchup
- Cheese sauce
- Pickles or pepperoncini on the side
How to Serve
These wraps are super versatile and totally party-worthy. Serve them:
- As a main dish with fries, onion rings, or coleslaw
- Cut into halves or thirds as appetizers or party bites
- With dipping sauces like cheese sauce, garlic aioli, or spicy mustard
- With a salad to balance out the richness
Want to go all out? Serve Philly-style—with a side of crispy seasoned fries and a cold drink.
Hosting a crowd? Build a DIY wrap station and let guests customize their fillings and cheeses, then air fry or bake as needed!
Tips for Success
- Use thin-cut steak: Ribeye is the gold standard, but sirloin, flank, or even shaved beef from the store works great.
- Sauté veggies first: Let them soften and caramelize before adding beef—it’s all about that layered flavor.
- Drain excess liquid: Too much moisture in the filling can cause soggy tortillas and messy frying.
- Seal your wraps tight: Use toothpicks to hold them closed during frying.
- Don’t crowd the pan: Fry in batches so the oil temp stays hot and the wraps crisp up evenly.
- Cool before slicing: Letting the wraps sit for a few minutes makes slicing cleaner and less messy.
- No deep fryer? No problem: Pan-fry in a shallow skillet with 1/2 inch of oil, or bake/air fry!
Variations
You can remix this wrap a hundred different ways—try these twists:
Chicken Cheesesteak Wrap
- Swap steak for thinly sliced grilled or shredded chicken.
- Add buffalo sauce or ranch for extra flavor.
Veggie Philly Wrap
- Use mushrooms, zucchini, and onions.
- Add pepper jack cheese for a little kick.
Spicy Jalapeño Philly
- Add pickled jalapeños and hot sauce to the filling.
- Use pepper jack or habanero cheddar.
Breakfast Philly Wrap
- Add scrambled eggs and hash browns with the steak.
- Serve with spicy ketchup or chipotle mayo.
Philly Pizza Wrap
- Add marinara sauce and mozzarella.
- Sprinkle with Italian herbs for a cheesesteak-meets-pizza twist.
Storage & Reheating
To store:
- Cool wraps completely.
- Store in an airtight container in the fridge for up to 3 days.
To reheat:
- Oven: Bake at 375°F for 10–12 minutes until crisp.
- Air fryer: Reheat at 350°F for 6–8 minutes.
- Microwave: Not recommended unless you like it soft (no crunch!).
To freeze:
- Wrap individually in foil and place in a freezer-safe bag.
- Freeze for up to 2 months.
- Reheat from frozen in the oven or air fryer—no thawing needed.
Special Tools
You don’t need a ton of gear, but these help:
- Cast iron or non-stick skillet (for sautéing)
- Tongs for frying
- Deep fryer or heavy-bottom pot
- Toothpicks for sealing wraps
- Sharp knife for slicing steak and veggies
- Thermometer (optional) for accurate oil temp
Air fryer fans—you’re covered too. These wraps crisp up beautifully with just a spritz of oil!
FAQ
1. Can I use store-bought shaved steak?
Yes! Pre-sliced beef works perfectly and saves time.
2. What kind of cheese is best?
Provolone is classic. American is super melty. Mozzarella gives that cheese pull. Pepper jack adds heat.
3. Can I bake these instead of frying?
Yes! Brush the wraps with oil, place on a baking sheet, and bake at 400°F for 15–18 minutes, flipping halfway.
4. Can I air fry them?
Totally. Air fry at 375°F for 8–10 minutes until crispy and golden. Spray lightly with oil for best crunch.
5. How do I keep the wraps from opening while frying?
Secure them with toothpicks and don’t overfill. Make sure your tortilla edges are tucked in tightly.
6. Can I make these ahead?
Yes—assemble the wraps and store them covered in the fridge for up to 24 hours before frying.
7. What if I don’t eat beef?
Use chicken, turkey, mushrooms, or plant-based steak strips!
8. What dipping sauces go well with these?
Cheese sauce, garlic mayo, ranch, spicy mustard, or chipotle crema are all amazing.
9. Are they good cold?
They’re best hot and crispy, but they’re still tasty cold if you’re eating leftovers.
10. Can I cut them into smaller bites for parties?
Yes! Just slice into thirds or halves and secure with toothpicks for a party-perfect app.
Conclusion
And there you go—your guide to the ultimate Fresh Philly Deep Fried Wrap. Whether you’re throwing a game-day party, treating yourself to the ultimate lunch, or looking for a creative way to use up leftover steak, this wrap brings the flavor and the crunch.
It’s cheesy. It’s meaty. It’s golden and crispy and everything comfort food should be. And honestly? It’s not hard to make—just a little prep and a lot of reward.
Tag me if you make it—I love seeing your cheesy, melty wrap magic. And if you find your family requesting it every weekend… don’t say I didn’t warn you.
