Ready for a satisfying and easy keto recipe? Try these Philly Cheesesteak Keto Lettuce Wraps! You don't need a carb-loaded hoagie roll to enjoy the flavors of Philly Cheesesteak.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 512kcal
Ingredients
1 1/2lbs.ribeye or flank steakcut into thin strips
1tbspolive oil
1tspWorcestershire sauce
2tbspbutter
1/2cuponionthinly sliced
1/2medium green bell pepperthinly sliced
1/2medium red bell pepperthinly sliced
Salt and pepperto taste
lettuce leaves for wrapssee notes
1/2cupshredded provolone cheese
Instructions
Heat olive oil in a skillet over medium-high heat.
Once the pan is hot, add the beef, searing it on all sides and cooking it for several minutes until your desired level of doneness has been reached.
Add the Worcestershire sauce to the beef plus salt and pepper to taste. Stir to combine.
Remove the beef from the skillet. Place it on a plate and cover it to keep it warm.
To the skillet, add the butter, onion, and peppers and sauté until they begin to soften.
Place the meat back into the skillet, turn the heat down to low, and stir to combine.
Turn off the heat and allow the mixture to cool slightly. (If you immediately add the mixture to the lettuce leaves, the leaves will wilt.)
Once sufficiently cooled, add a serving of the mixture to lettuce leaf wraps and top each wrap with 2 tbsp shredded provolone cheese before serving.
Notes
The best lettuce leaves for wraps are butter/bibb lettuce, romaine lettuce, or iceberg lettuce.
For a slightly different cheesesteak experience, you can use lean ground beef instead of steak, or ground beef of any leanness drained of excess fat.