Prep the Steak: Place the ribeye steak in the freezer for 30 to 60 minutes to firm it up for easy slicing. Cut into thin strips against the grain.

Cook the Steak: Heat 1 to 2 tablespoons of butter or oil in a skillet over medium-high heat. Add slices of ribeye steak and cook for about 4 to 5 minutes until browned.

Sauté the Onions: In the same skillet, add sliced onions with a dash of salt. Cook for 8 to 10 minutes until caramelized and golden.

Combine Steak and Onions: Return the steak to the skillet, combine with onions, and add slices of provolone cheese. Cover for about 3 minutes to melt the cheese.

Wrap it Up: Spoon the steak and onion mixture onto a tortilla, fold in the sides, and roll tightly to create a wrap.

Toast the Wrap (Optional): For a crispy finish, cook the wrapped tortilla in the skillet for 2 to 3 minutes on each side until golden.