Philly Cheesesteak Crunchwrap

Cheese sauce: To a pan add 2 cups of heavy cream, 8oz sharp cheddar, 8oz American cheese, and 4oz Gouda. Melt on low heat and add cayenne if you like some heat. 

Shave a ribeye as thin as you can and cook on high heat. Season with salt, pepper, and garlic powder. You can also cook down onions, peppers, or mushrooms to add if you want. 

Assemble your Crunchwrap and toast. Enjoy!