Philly Cheesesteak Crunch Wraps

If you have ever eaten at a Taco Bell since 2005 then you most definitely know about the crunch wraps. The crunch wrap is like a tostada incased in a flour tortilla which makes the tostada portable and easy to consume with your hands.

The crunch wrap is a food we have on regular rotation because it is just as easy to make as tacos or burritos, but gives a twist on Mexican food. Make-your-own crunch wrap bars are a great go-to food for parties and potlucks. However the traditional Mexican food flavors can be challenged for other equally tasty flavors in the crunch wrap.

This last week I decided I really wanted Philly Cheesesteak sandwiches for a dinner. Typical brain fog set in mid-week and I completely forgot to pick up rolls for the sandwiches, and I was too lazy to bake my own rolls. That’s when the Philly Cheesesteak Crunch Wrap was invented.

We are a family who loves a good Philly Cheesesteak so it was especially a fun thing for my boys to see the twist of making it into crunch wraps.

Philly Cheesesteak Crunch Wrap

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 6
Calories 272 kcal


  • electric griddle


  • 1 lb lean ground beef
  • 1 medium onion thinly sliced
  • 1 medium bell pepper thinly sliced
  • 2 large garlic cloves minced
  • 1 tbsp Lawry's Seasoning Salt
  • 3 tbsp Worcestershire sauce
  • 6 corn tostada shells
  • 6 burrito sized flour tortillas
  • cheese slices provolone, pepper jack, swiss, Colby jack, etc.


  • In a large skillet, brown the ground beef. Once the beef is mostly browned, scoot to the side and add in the onion and bell pepper slices. Once the vegetables begin to cook, combine with the ground beef and add in the minced garlic. Add in the seasoning salt and the worcestershire sauce. Continue to sauté until the vegetables have softened and are caramelizing.
  • Once the ground beef filling is finished, begin to assemble the crunch wrap. On the large burrito sized flour tortilla place the cheese slice then top with the cheesesteak filling. If you like your cheesesteak super cheesy, then place another slice of cheese over the top of the filling.
  • Place the corn tostada shell over top the cheese slices and the beef filling. The gently fold the flour tortilla around the corn shell trapping the filling inside. Place folded side down on a preheated electric skillet and allow to toast. The temperature of the skillet depends on your skillet. I like to set my skillet between 350°F and 400°F to achieve a nice toasted side without the corn shell beginning to become soggy.
  • Once the folded side has toasted adequately, flip over with a flat spatula and toast the other side. In all toasting each side should take a total of around 10 minutes. Once the crunch wrap is finished toasting, serve immediately.


Serving: 1servingCalories: 272kcalCarbohydrates: 32gProtein: 21gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 1515mgPotassium: 497mgFiber: 3gSugar: 4gVitamin A: 629IUVitamin C: 28mgCalcium: 77mgIron: 4mg
Keyword 30 minute meal, beef, cheese, philly cheese steak
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Do you remember the crunch wraps? Have you made your own crunch wraps? What are some of your favorite types of foods to merry together? Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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