Keto Philly Cheese Steak is a low-carb, high-fat version of the classic Philly cheesesteak sandwich that is typically made with sliced steak, onions, peppers, and cheese served on a hoagie roll. This keto version replaces the bread with a lettuce wrap and uses thinly sliced rib-eye steak, sautéed onions, peppers, and provolone cheese. This recipe is perfect for those who are following a keto or low-carb diet and want to enjoy a delicious, satisfying sandwich without compromising their diet.
Ingredients:
- 1 lb. thinly sliced rib-eye steak
- 2 tbsp. butter
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 4 slices provolone cheese
- 8 large lettuce leaves (bibb or romaine)
- Salt and pepper to taste
Instructions:
- I melted the butter in a large skillet over medium-high heat.
- Then I added the green bell pepper and sliced onion and sauté until it gets softened, about FIVE-SEVEN minutes.
- I added the thinly sliced rib-eye steak to the skillet and seasoned with pepper and salt to taste. Cooked until the steak became cooked through and browned, about FIVE-SEVEN minutes.
- Then I divided the steak mixture into four portions and placed a slice of provolone cheese over each portion.
- Cover the skillet with a lid and let the cheese melt over the steak mixture for 1-2 minutes.
- To assemble the Keto Philly Cheese Steak, place two large lettuce leaves on a plate, slightly overlapping each other.
- Spoon one portion of the steak mixture and cheese onto the lettuce leaves.
- Roll the lettuce leaves around the steak mixture, tucking in the sides to create a wrap.
- Repeat with the remaining steak mixture and lettuce leaves.
Nutrition Facts:
Serving Size: 1 wrap
Calories: 372
Total Fat: 28g
Saturated Fat: 15g
Trans Fat: 0g
Cholesterol: 101mg
Sodium: 366mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugars: 2g
Protein: 26g
Servings:
This recipe makes 4 servings. Enjoy!