Here is a love letter to Taco Bell. I had never had taco bell until I met my husband. I always was told that it was disgusting, and would make your stomach hurt. I always drove past it with an air of disgust. This all changed when I met my husband, who has had a lifelong love affair with Taco Bell.
I still remember my first trip with him to Taco Bell. First of all the menu is so confusing for someone who has never been before..not to mention how I freeze up at drive throughs, but that is another story for another day. I let him fully take the wheel and order me whatever he thought I would like. Under the glow of the purple neon lights, I got a crunch wrap, a cheesy gordita crunch, and a bean burrito. I bit into the crunch wrap first, and the rest was history. Of course I drench every Taco Bell item with an insane amount of hot sauce, and after we got married we used to meet every Friday for “Taco Bell Friday Lunch”. It turns out when you are 23 you can get away with eating Taco Bell every Friday without consequences, but at my ripe old age of 27 that is a little bit less practical lol.
We will still get Taco Bell quite often on the weekends, but one day I thought of making it at home. I have seen so many people recreate an original crunch wrap at home and I wanted to put my own spin on things. I just made Philly Cheesesteaks with Cheese Whiz not too long ago, and thought why not “crunch wrap-ify” a cheesesteak? So that is the birth story for these Philly Cheesesteak Crunchwraps. These are surprisingly easy to make and so good! I think these will be a staple for upcoming football Sundays. I hope you enjoy!
Why You Should Make Philly Cheesesteak Crunchwraps
Here’s what you’ll need:
Philly Cheesesteak Crunchwrap Tips
- Don’t overstuff! We want the crunch wrap to wrap up nicely. The key is not overstuffing.
- Lots of cheese, I love smothering every layer in the delicious cheese sauce!
- Toast the bottom layer first! After wrapping drop the crunch wrap straight onto the skillet seam side down so that the bottom gets locked in with cheese. Then you can toast the other side.
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How To Make Philly Cheesesteak Crunchwraps
- Steak. In a large pan add a few tablespoons of avocado oil and heat over medium-high heat. Add in the steak and cook for a few minutes until the steak is browned. Add in the cayenne pepper, onion powder, Worcestershire sauce, minced garlic, and salt and pepper. Once the steak is browned add in 3/4 cup of water and cover, turning heat to low but keep it simmering. Simmer the steak until most of the water is evaporated this will help the steak tenderize. Once steak is cooked remove from the pan and set aside.
- Veggies. Now it is time to sauté the veggies and cook them down. In the same pan add a little bit more oil and add the onions and bell peppers on low-medium heat. Cook until the onions and bell peppers are getting soft. Sprinkle 1 tsp of sugar to help the caramelization. Season with salt and pepper and continue to cook until the veggies are super soft and caramelized. This could take a little bit since we are cooking low and slow, we don’t want to burn the vegetables!
- Cheese whiz. While the veggies are caramelizing, prep the cheese wiz. In a small pot add in the can of evaporated milk. Cook over medium heat. Sprinkle in the mustard powder, sugar, garlic powder, and salt and whisk into the evaporated milk. Once the milk starts lightly simmering, add in the sliced cheese 2 pieces at a time whisking constantly. Whisk in the chipotle peppers in adobo at this point. Don’t let the milk boil, just keep it at a nice simmer the whole time. Whisk in all of the cheese until a smooth cheese whiz consistency is reached. This step is optional, but I added in a 1/4 cup of diced jarred jalapenos for flavor and some spice.
- Assemble. Once everything is ready, time to assemble! Place a flour tortilla on a flat surface. Add a scoop of beef to the center. Remember: try not to overstuff so that we can fold this up nicely here in a second! Add a layer of cheese whiz, don’t be shy! Add the tostada on top. Depending on how big your tostada is you may need to break off a few pieces around the edge, I had to do this to make sure it was able to wrap up nicely! Once the tostada is down add a scoop of the pepper and onion mixture. Top with more cheese whiz!
- Fold. Once all of the ingredients are on the tortilla, it is time to fold. I microwaved mine for 10 seconds to loosen up the tortilla, FYI. We are going to fold in a circular motion. Start by folding one piece of tortilla towards the center. Hold this in place and grab a piece directly to the left or right and fold onto itself. Continue in a circular motion until the entire tortilla is folded up nicely! Here is a video tutorial for extra help: https://www.instagram.com/reels/DPKmJYejyKf/
- Toast. Heat a skillet over medium heat. Once the crunch wrap is nice and folded, place onto a preheated pan with a little bit of butter. Toast seam side down first to seal the bottom. Toast to your likeness then flip and toast the other side.
- Serve! This is perfect as is, or you can dip into extra cheese whiz. Enjoy!
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Philly Cheesesteak Crunchwraps
Ingredients
Method
- In a large pan add a few tablespoons of avocado oil and heat over medium-high heat. Add in the steak and cook for a few minutes until the steak is browned. Add in the cayenne pepper, onion powder, Worcestershire sauce, minced garlic, and salt and pepper. Once the steak is browned add in 3/4 cup of water and cover, turning heat to low but keep it simmering. Simmer the steak until most of the water is evaporated this will help the steak tenderize. Once steak is cooked remove from the pan and set aside.
- Now it is time to sauté the veggies and cook them down. In the same pan add a little bit more oil and add the onions and bell peppers on low-medium heat. Cook until the onions and bell peppers are getting soft. Sprinkle 1 tsp of sugar to help the caramelization. Season with salt and pepper and continue to cook until the veggies are super soft and caramelized. This could take a little bit since we are cooking low and slow, we don’t want to burn the vegetables!
- While the veggies are caramelizing, prep the cheese wiz. In a small pot add in the can of evaporated milk. Cook over medium heat. Sprinkle in the mustard powder, sugar, garlic powder, and salt and whisk into the evaporated milk. Once the milk starts lightly simmering, add in the sliced cheese 2 pieces at a time whisking constantly. Whisk in the chipotle peppers in adobo at this point. Don’t let the milk boil, just keep it at a nice simmer the whole time. Whisk in all of the cheese until a smooth cheese whiz consistency is reached. This step is optional, but I added in a 1/4 cup of diced jarred jalapenos for flavor and some spice.
- Once everything is ready, time to assemble! Place a flour tortilla on a flat surface. Add a scoop of beef to the center. Remember: try not to overstuff so that we can fold this up nicely here in a second! Add a layer of cheese whiz, don't be shy! Add the tostada on top. Depending on how big your tostada is you may need to break off a few pieces around the edge, I had to do this to make sure it was able to wrap up nicely! Once the tostada is down add a scoop of the pepper and onion mixture. Top with more cheese whiz!
- Once all of the ingredients are on the tortilla, it is time to fold. I microwaved mine for 10 seconds to loosen up the tortilla, FYI. We are going to fold in a circular motion. Start by folding one piece of tortilla towards the center. Hold this in place and grab a piece directly to the left or right and fold onto itself. Continue in a circular motion until the entire tortilla is folded up nicely! Here is a video tutorial for extra help: https://www.instagram.com/reels/DPKmJYejyKf/
- Heat a skillet over medium heat. Once the crunch wrap is nice and folded, place onto a preheated pan with a little bit of butter. Toast seam side down first to seal the bottom. Toast to your likeness then flip and toast the other side. This is perfect as is, or you can dip into extra cheese whiz. Enjoy!
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