Campfire Cheesesteak Wraps Recipe

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Campfire Cheesesteak Wraps Recipe: There’s nothing like cooking over coals to make a simple cheesesteak feel legendary. You’ll slice thin steak, sweat onions and peppers in a cast-iron skillet or on a grill grate, and fold melted cheese into warm tortillas for a handheld dinner by the fire. You can cook everything in one pan or assemble foil packets to finish on the embers.

The flavors are smoky from the campfire, savory from a splash of Worcestershire, and gooey from provolone or American cheese. You’ll appreciate that this recipe packs easily into a cooler, requires minimal tools (knife, cutting board, tongs, skillet or foil, spatula), and scales for your group.

Prep at camp or do quick mise en place at home: slice the steak very thin so it cooks fast, keep tortillas warm in foil, and use a spatula to break up the meat as it browns. You can add hot sauce or pickled peppers at the end for a bright contrast. Follow the steps below to mix, cook, and assemble wraps that feed four hungry campers with about 20–30 minutes total time.

Ingredients:

• 1 lb beef, thinly sliced ribeye or top round (about 1/4-inch slices)
• 1 tbsp vegetable oil, or olive oil
• 1 tbsp butter
• 1 large onion, thinly sliced – yellow
• 1 green bell pepper, thinly sliced (optional)
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz cheese, provolone or 8 slices American cheese
• 4 flour tortillas (10–12 inch) – large
• Aluminum foil for wrapping (optional)

Cooking Instructions For the Campfire Cheesesteak Wraps Recipe:

• Pat steak dry and season with salt and pepper; slice any large pieces into bite-sized strips.
• Heat skillet over the campfire grill grate or set skillet in hot coals; add oil and butter until shimmering.
• Add onions (and peppers if using); sauté 4–5 minutes until softened and slightly charred, then push to the side.
• Increase heat, add steak in a single layer, and sear 2–3 minutes per side until browned; break up with spatula.
• Stir onions back into the meat, add garlic and Worcestershire, cook 1 minute to combine.
• Turn heat low, layer cheese over the meat to melt, or fold meat into tortillas and add cheese to wrap to melt.
• Assemble wraps: divide mixture among tortillas, fold and roll.
• For crisp edges, toast each wrap briefly on the skillet or wrap in foil and place on coals 2–3 minutes per side.
• Serve hot with optional hot sauce or pickles.

Campfire Cheesesteak Wraps Recipe

On one of my camping trips, I decided to make a Campfire Cheesesteak Wraps Recipe, and it turned out to be one of the most satisfying meals I’ve cooked outdoors. Instead of dealing with bulky sandwich rolls, I used tortillas to make it easier to pack and prepare at camp. The combination of beef, peppers, onions, and melted cheese all wrapped up made for a hearty meal that worked perfectly after a long day outside.

Why The Campfire Cheesesteak Wraps Recipe Works for Camping

A Campfire Cheesesteak Wraps Recipe works well because tortillas are lighter and easier to store than bread, making them practical for camping. Sliced beef, cheese, and vegetables like peppers and onions hold up well in a cooler, and everything cooks quickly in a skillet over coals. The wrap style also keeps things less messy compared to a traditional cheesesteak sandwich, which is useful when you don’t have access to a full table setup at camp. I’ve found this recipe to be a great way to serve something filling without needing a lot of extra gear.

Equipment I Used

When I cooked my Campfire Cheesesteak Wraps Recipe, I used a cast iron skillet on a campfire grate. A spatula made it easy to stir the beef and vegetables, and foil came in handy for keeping the finished wraps warm while I cooked the rest. I stored the sliced beef and chopped vegetables in resealable containers in the cooler to keep things organised. Tongs were also useful for handling the wraps once they were toasted on the skillet.

How I Cooked Them at Camp

For my Campfire Cheesesteak Wraps Recipe, I heated oil in the skillet and added sliced onions and peppers, letting them soften and brown slightly. Then I added thinly sliced beef, stirring until it cooked through. Once the meat and vegetables were ready, I laid tortillas on the skillet, added cheese, and topped it with the beef and pepper mixture. I folded the tortillas into wraps and let them sit on the skillet for a minute or two until the cheese melted and the tortilla crisped slightly. The whole process took less than 25 minutes, making it an easy dinner option.

Paring and Servings For the Campfire Cheesesteak Wraps Recipe

The first time I tried this Campfire Cheesesteak Wraps Recipe, I served the wraps with chips and pickles for a quick side. On another trip, I paired them with foil-roasted potatoes, which made the meal more filling. Fresh fruit like apple slices or oranges worked well as lighter sides. Leftovers wrapped in foil reheated easily over the coals the next day, which made for another quick lunch.

After making a Campfire Cheesesteak Wraps Recipe, I realised how easy it is to enjoy cheesesteak flavours at camp without the hassle of sandwich rolls. The wraps are practical, quick to cook, and satisfying enough to serve as a main meal. With beef, vegetables, cheese, and tortillas, you can put together a dish that feels hearty but is simple to manage outdoors. It’s a recipe I’ll keep in my regular camping meal rotation.