Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: all-purpose flour 1 cup (120 g), eggs 2 large, whole milk 1 1/4 cups (300 ml), water 1/4 cup (60 ml), melted unsalted butter 2 tbsp, kosher salt 1/4 tsp
- Filling: ribeye or sirloin 1 lb (455 g) very thin-sliced, yellow onion 1 large (thin-sliced), bell peppers 2 medium (1 green, 1 red; thin-sliced), neutral oil 1 tbsp, Worcestershire sauce 1 tbsp, kosher salt 3/4 tsp, black pepper 1/2 tsp
- Cheese: provolone 8 slices (about 6 oz / 170 g) or shredded provolone 2 cups (about 7 oz / 200 g)
- Garlic butter: unsalted butter 3 tbsp, garlic 1 clove (finely grated), chopped parsley 1 tbsp (optional)
Do This
- 1. Whisk crepe batter; rest 10 minutes.
- 2. Cook 4 large crepes in a lightly buttered nonstick skillet; stack and cover.
- 3. Caramelize onions in oil over medium-low heat 15–18 minutes; add peppers and cook 5 minutes.
- 4. Sear beef quickly over medium-high heat 2–3 minutes; season and add Worcestershire.
- 5. Fill each crepe with beef, onions, peppers, and provolone; fold like a wrap.
- 6. Warm wraps in a covered skillet over medium-low heat 2–3 minutes per side until gooey.
- 7. Brush with garlic butter; slice and serve hot.
Why You’ll Love This Recipe
- All the Philly cheesesteak flavor in a fun, handheld crepe wrap.
- Gooey, melty cheese plus sweet onions and tender beef in every bite.
- Weeknight-friendly: quick-cooking steak and simple stovetop warming.
- Make it your way: provolone slices or a quick cheese sauce, your choice.
Grocery List
- Produce: 1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 1 garlic clove, fresh parsley (optional)
- Dairy: whole milk, eggs, unsalted butter, provolone cheese
- Meat: ribeye or sirloin steak (very thin-sliced)
- Pantry: all-purpose flour, neutral oil (canola/avocado), Worcestershire sauce, kosher salt, black pepper
Full Ingredients
Crepes (4 large)
- All-purpose flour: 1 cup (120 g)
- Kosher salt: 1/4 tsp
- Eggs: 2 large
- Whole milk: 1 1/4 cups (300 ml)
- Water: 1/4 cup (60 ml)
- Unsalted butter, melted (plus more for the pan): 2 tbsp
Cheesesteak Filling
- Neutral oil (canola, vegetable, or avocado): 1 tbsp
- Yellow onion, thin-sliced: 1 large (about 12 oz / 340 g)
- Bell peppers, thin-sliced: 2 medium (1 green, 1 red; about 10–12 oz / 285–340 g total)
- Kosher salt, divided: 3/4 tsp
- Black pepper: 1/2 tsp
- Ribeye or sirloin, very thin-sliced: 1 lb (455 g)
- Worcestershire sauce: 1 tbsp
Cheese (Choose One)
- Option A (classic and easy): Provolone slices: 8 slices (about 6 oz / 170 g)
- Option B (extra gooey): Shredded provolone: 2 cups (about 7 oz / 200 g)
Garlic-Butter Finish
- Unsalted butter: 3 tbsp
- Garlic, finely grated or minced: 1 clove
- Fresh parsley, chopped (optional): 1 tbsp
Optional Quick Provolone Cheese Sauce (Instead of Slices)
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Whole milk: 1 cup (240 ml)
- Shredded provolone: 1 1/2 cups (about 5 oz / 140 g)
- Kosher salt: 1/4 tsp
- Black pepper: 1/8 tsp
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and salt. Add the eggs and whisk until a thick paste forms. Slowly whisk in the milk and water until smooth, then whisk in the melted butter.
Let the batter rest for 10 minutes at room temperature. This helps the flour fully hydrate so your crepes cook up tender (and less likely to tear).
Step 2: Cook the crepes
Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (a thin film is enough).
Pour in 1/3 cup (80 ml) batter and immediately swirl the pan to coat the bottom in a thin, even layer.
Cook until the top looks mostly set and the edges lift easily, about 60–75 seconds. Flip and cook 20–30 seconds more. Transfer to a plate and cover with a clean towel or foil to keep warm. Repeat to make 4 crepes, buttering the pan lightly as needed.
Step 3: Caramelize the onions
In a large skillet (12-inch works well), heat the neutral oil over medium-low heat. Add the sliced onion and 1/4 tsp of the kosher salt.
Cook, stirring every few minutes, until the onions are deep golden and sweet, about 15–18 minutes. If they start to brown too fast, lower the heat slightly.
Step 4: Sauté the peppers
Add the sliced peppers to the onions along with 1/4 tsp kosher salt and the black pepper. Increase heat to medium and cook until the peppers soften but still have a little bite, about 5 minutes.
Transfer the onion-pepper mixture to a bowl and keep it nearby.
Step 5: Sear the beef quickly (stay hot and fast)
Return the skillet to medium-high heat. If the pan looks dry, add 1–2 tsp oil.
Add the thin-sliced beef in an even layer. Let it sear undisturbed for 45 seconds, then stir and cook until just cooked through, about 1–2 minutes more (thin steak cooks very fast).
Season with the remaining 1/4 tsp kosher salt and pour in the Worcestershire sauce. Stir for 15–20 seconds to coat.
Step 6: Combine and melt the cheese
Reduce heat to medium-low and return the onion-pepper mixture to the pan with the beef, tossing to combine.
For provolone slices: lay 2 slices over one quarter of the mixture, cover the skillet, and cook until melted, about 60–90 seconds. Repeat as you assemble each crepe, or melt all the provolone over the whole mixture at once if you prefer (use a lid for best melting).
If using the optional cheese sauce instead, skip melting slices here and plan to spoon warm sauce into each crepe during assembly.
Step 7: Fill and fold the crepes like wraps
Lay one crepe on a cutting board. Spoon about 1/4 of the beef-onion-pepper mixture down the center, leaving a 1-inch border on the sides.
If using cheese sauce, spoon 2–3 tbsp warm sauce over the filling.
Fold the left and right sides in, then roll from the bottom up to form a snug wrap (like a burrito). Repeat with the remaining crepes.
Step 8: Warm until gooey, then brush with garlic butter
Wipe out the skillet, then return it to medium-low heat. Place the wrapped crepes seam-side down in the skillet (work in batches if needed). Cover with a lid and warm until the cheese is fully gooey, about 2–3 minutes per side.
Meanwhile, melt the 3 tbsp butter in a small saucepan over low heat (or in the microwave in 20-second bursts). Stir in the grated garlic and optional parsley; cook 30 seconds (do not brown the garlic).
Transfer the hot crepe wraps to plates and immediately brush the tops lightly with the garlic butter. Slice on a diagonal and serve right away.
Pro Tips
- Go thinner than you think on the beef: Ask the butcher for cheesesteak-thin slices, or partially freeze the steak for 20 minutes and slice it very thin with a sharp knife.
- Don’t rush the onions: Medium-low heat for 15–18 minutes gets you that classic sweet, caramelized flavor without burning.
- Use a lid for melting: Covering the skillet traps steam and melts provolone fast and evenly.
- Crepe batter consistency: It should pour like heavy cream. If it seems too thick, whisk in 1–2 tbsp water.
- Keep crepes flexible: Stack cooked crepes and cover with a towel so they stay warm and pliable for wrapping.
Variations
- Cheese sauce version: Make the optional provolone sauce and drizzle inside for a super gooey, diner-style feel.
- Spicy kick: Add 1/2 tsp crushed red pepper to the peppers, or tuck in sliced pickled cherry peppers.
- Mushroom add-on: Sauté 8 oz (225 g) sliced mushrooms in a little oil until browned, then mix into the filling.
Storage & Make-Ahead
Refrigerate: Store leftover filled crepe wraps tightly wrapped in foil or in an airtight container for up to 3 days.
Reheat (best texture): Warm in a 350°F (175°C) oven, wrapped in foil, for 12–15 minutes or until hot throughout. For a lightly crisp exterior, unwrap for the last 2 minutes.
Make-ahead tips: You can make the crepes up to 2 days ahead; stack with parchment between, wrap well, and refrigerate. Rewarm briefly in a skillet over medium heat for 15–20 seconds per side before filling. You can also slice the onions and peppers up to 24 hours ahead.
Nutrition (per serving)
Approximate, per 1 filled crepe wrap (with provolone slices): Calories: 720; Protein: 42 g; Carbohydrates: 41 g; Fat: 43 g; Fiber: 3 g; Sodium: 980 mg.
