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griddled cheesesteak crunchwraps

Griddled Cheesesteak Crunchwraps

Grilled ribeye, peppers, onions, and provolone with Dorito crunch in crispy grilled tortillas
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Course: Appetizer
Cuisine: American, Mexican
Ingredients Method Notes

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
  • 1 cup mayonnaise
  • 1 teaspoon garlic paste
  • 2 finely chopped chipotle peppers in adobo sauce
  • Juice of 1 lime

Method
 

  1. Preheat grill to medium-high heat. Clean and oil grates. Mix sauce ingredients until smooth and set aside.
  2. Grill diced peppers and onions in grill basket for 8-10 minutes until tender and lightly charred. Season with salt and pepper.
  3. Grill thinly sliced ribeye over high heat for 1-2 minutes per side until browned. Season while cooking. Combine with vegetables.
  4. Lightly crush Dorito chips to varied sizes. Set up assembly station with all components.
  5. Spread sauce on half of each tortilla. Layer ribeye mixture, 4 cheese slices, and crushed Doritos. Fold tightly and seal edges.
  6. Grill crunchwraps over medium heat for 3-4 minutes per side until golden and cheese melts. Rest 1-2 minutes before cutting and serving.

Notes

Slice ribeye very thin (⅛-inch) for best results
Don't overcrowd grill when cooking meat
Add Doritos just before folding to maintain crunch
Use medium heat for final grilling to prevent burning

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