Philly Cheese Steak Wraps with Provolone Sauce

For the Steak

1. Preheat grill
2. Season steak with salt, pepper, and olive oil
3. Grill steaks on hot grill to medium rare, remove from heat and let rest 15 minutes. Using a sharp knife, slice steak into very thin strips and set aside.


For Caramelized Onions

1. In a large skillet on medium heat, add olive oil, onion slices, and season with salt and pepper.
2. Cover and cook, stirring occasionally, until onions are naturally caramelized and golden brown, about 40 minutes.
3. Remove caramelized onions from pan and set aside.


For Mushrooms & Peppers

1. In a large skillet on medium heat, add olive oil, onion slices, and season with salt and pepper.
2. Cover and cook, stirring occasionally, until onions are naturally caramelized and golden brown, about 40 minutes.
3. Remove caramelized onions from pan and set aside.



For Provolone Sauce

1. In a sauce pan over medium heat, melt the butter. Then whisk in flour and cook for 4 minutes to make a golden roux.
2. Slowly whisk in milk and cook for 4 minutes, stirring occasionally, until just thick. Thin with additional milk necessary.
3. Remove from heat and whisk in provolone and parmesan.
4. Season with salt and pepper.


For Wraps

1. Preheat grill pan over medium heat.
2. On a flat surface, lay out flour tortilla and add in center of tortilla some provolone and then steak slices, onions, mushrooms, pepper, and several spoonful’s of provolone sauce, leaving room on outer edges.
3. Fold in sides, then fold in bottom. Gently roll wrap, tucking in filling and sides to make a sealed wrap. Repeat to make additional wraps.
4. Place wraps, seam side down into warm grill pan. Cook until golden on both sides, then remove from pan and let rest for 5 minutes.