Less than half the carbs of classic buns? That’s a wrap for the Philly Cheesesteak!
One of the dishes my mom used to make all the time was Philly cheesesteaks. It never made much sense to me as to why we used to eat Philly cheesesteaks all the time — she was from Ohio and her parents from Michigan, so we had no connection to Pennsylvania whatsoever — but I had to admit that I looked forward to it once a week. You could smell the sizzling strips of steak throughout the house as it was grilled in a medley of onions and peppers. There were times she would start to cook and realize she was forgetting an essential component of a Philly cheesesteak sandwich: the buns! She’d send me out to walk to the store and grab some while I lamented not being able to just scarf down that delicious pan of cheesesteak filler.
My wife and I are in the process of reducing carbs from our diets, meaning that we’ve been swapping out bread and buns for our sandwiches and opting for lettuce and tortilla alternatives. Switching from bread buns to flour tortillas saves you about 15 grams of carbs per sandwich, and that’s without considering corn and low-carb tortilla options available in most grocery stores. Our switch has been successful so far, so when we started making Philly cheesesteak with our low-carb wrap tortillas, I had no doubts that it would be a splendid reminder of one of my favorite family meals.
Everything you love about Philly cheesesteak—from the ooey-gooey melted cheese to the fragrant sauté of bell peppers and onion—can be savored in a wonderful wrap, letting you satisfy your cravings while keeping it low-carb.
Come To Philly For The Flavor!
Everyone knows that cheesesteaks are as quintessentially Philly as the liberty bell, but much of what is truly known about the Philadelphian favorite is made from hearsay and legend. While the facts remain that the Philly cheesesteak started popping up in Philadelphia around the 1930s, the rest is likely the result of an apocryphal story perpetuated and made real in the eyes of Philly’s locals. Though the story may be questionable, there’s still value in seeing just how Philly the origins of the Philly Cheesesteak (supposedly) are.
Story goes, in the 1930s, Pat and Harry Olivieri owned and ran a hot dog stand in Philadelphia. Together, they made a sandwich consisting of “sizzled onions and cheese” and some chopped beef. While Pat ate the sandwich, a passing cab driver saw the creation and wanted one for himself. After tasting it, he insisted the Olivieris drop the hot dog business and start making these new sandwiches.
Pat must have taken this advice to heart because, after selling this variant of the steak sandwich at South Philly meat markets, he opened Pat’s King of Steaks, a restaurant that still puts out cheesesteak sandwiches to this day. The “cheese” of the cheesesteak apparently got its start at a Pat’s King of Steaks location, where provolone was first added to a classic steak sandwich and is where we get our idea of the perfect Philly cheesesteak…
…allegedly. See, Olivieri’s story is largely unfounded. Like many restaurants claiming to be the origin of a city staple, the act of retelling the story over and over again may have led to it becoming an assumed fact of the food’s history among locals. The Historical Society of Pennsylvania cites that the original cheesesteaks were “frizzled beef, onions, and cheese served in a small loaf of bread,” a simple enough recipe that could have spread among anonymous cooks in the early 20th century—especially given the circumstances of the ’30s.
Another noteworthy feature of the 1930s was the Great Depression, a period during which the creation of the Philly cheesesteak lands smack dab in the center. It’s likely, though equally as unsubstantiated as Olivieri’s story, that the Philly cheesesteak was a means to produce food during a time where acquiring ingredients became more and more inaccessible. The cuts of meat typically used for cheesesteak are often cheaper and the inclusion of only two other essential ingredients (cheese and onions) may also indicate shortages and frugality.
Today’s Philly cheesesteaks are loaves (or, in our case, tortillas!) stacked high with thinly sliced meat, deliciously sautéed onions and peppers, and tantalizingly topped with melting cheese. So, no matter how they came about (be it as the result of difficult times or word-of-mouth legacy), you can guarantee your next bite will be filled with fantastic Philly flavor!
FAQs & Tips
How to Make Ahead and Store?
Philly cheesesteak wraps store nicely in plastic Tupperware-style containers and keep in the fridge for about 4 days. When you want to reheat and eat, wrap your wrap in a wet paper towel and microwave until the center is hot. Alternatively, if you haven’t constructed your wraps just yet, put your cooked Philly fillings into one container and keep your tortillas at room temperature; then, when you want one, briefly sauté your ingredients before loading them onto a tortilla and wrapping anew.
Can I Use A Cut Of Steak Other Than Flank For Philly Cheesesteak Wraps?
You can use any cut of steak so long as it is thin enough to be sautéed; however, it helps to know the fat content present in the cut you’re using as you may want to remove the olive oil in our recipe and, instead, sauté your onions and bell peppers in your beef renderings!
How Can I Cut The Carbs Even Further?
One of the perks to making Philly Cheesesteaks as wraps is that you cut out about 15 grams of complex carbohydrates from the bread; but, if you’re looking for the lowest amount of carbs possible for that classic Philly taste, ditch the wrap and make your fillings into a protein-packed power bowl. If you need something to help fill out your Philly bowl, you can prepare it over some cauliflower rice to keep the carbs down.
Serving Suggestions
Philly cheesesteak wraps taste fantastic with sides like sautéed broccoli and Brussels sprouts salad. If you’re looking for a delicious starter, an appetizer of cabbage soup leads perfectly into Philly cheesesteak wraps. Want a little bit of something from across the country? Try making a dinner spread with some of our other delicious state faves like Texas tommy-dogs and cheeseburger sliders, Louisiana-style shrimp and sausage jambalaya, and finish it off with a New York crumb cake!
Philly Cheesesteak Wrap
Ingredients
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound flank steak thinly sliced
- 4 large tortillas
- 4 slices provolone cheese
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and green bell pepper. Cook until tender and slightly browned, about 5-7 minutes. Remove from heat and set aside.
- Season the thinly sliced flank steak with salt and pepper. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the steak and cook until it reaches desired doneness, about 5-7 minutes.
- Place an even portion of steak, onions, and peppers on each tortilla. Top each with a slice of provolone cheese.
- Roll up each tortilla tightly and serve while warm.
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