Description
A delicious and easy low-carb version of the classic Philly cheesesteak, rolled up for a keto-friendly meal.
Ingredients
Scale
- 1 lb thinly sliced ribeye steak
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup shredded provolone cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 low-carb tortillas or wraps
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add onions and bell peppers, sauté until softened.
- Add ribeye slices and cook until browned, seasoning with garlic powder, salt, and pepper.
- Warm the low-carb tortillas slightly to make them pliable.
- Spoon the steak and vegetable mixture onto each tortilla.
- Sprinkle shredded provolone cheese on top.
- Roll the tortillas tightly and place seam-side down on a baking sheet.
- Broil for 2–3 minutes until cheese is melted and edges are crispy.
- Serve warm.
Notes
- Use fresh ribeye for best results.
- Adjust cheese amount to your preference.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop & Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
Keywords: keto, Philly cheesesteak, low-carb, easy dinner, cheese rolls