All the flavor of a classic Philly cheesesteak—juicy steak, melty cheese, sautéed peppers & onions—without the bread. Low-carb, filling, and ready fast.
Ingredients
- 250–300g thinly sliced beef (ribeye, sirloin, or shaved steak)
- 1 tbsp olive oil or butter
- ½ onion, thinly sliced
- ½ bell pepper, thinly sliced
- 1–2 cloves garlic, minced
- Salt & black pepper
- 4–6 slices provolone or mozzarella
- Optional wraps:
- Large lettuce leaves (romaine/iceberg)
- Or cheese “wraps” (melted cheese rounds)
Instructions
- Cook the veggies
Heat oil in a pan. Sauté onions + peppers for 4–5 minutes until soft and slightly caramelized. Add garlic, cook 30 seconds. Remove and set aside. - Cook the steak
In the same pan, cook beef on high heat for 2–3 minutes. Season with salt and pepper. - Combine & melt cheese
Return veggies to the pan, mix with steak.
Lay cheese slices over the top, cover briefly until melted. - Assemble roll-ups
- Spoon mixture into lettuce leaves and roll
OR - Scoop onto melted cheese rounds and roll like a wrap
- Spoon mixture into lettuce leaves and roll
- Serve hot
Eat immediately while the cheese is gooey.
💡 Tips for best flavor
- Use thinly sliced beef so it cooks fast and stays tender
- Don’t overcrowd the pan—sear, don’t steam
- Add a splash of Worcestershire sauce for extra depth
- Cheese wraps = more indulgent, lettuce = lighter
🔥 Variations
- Spicy: add jalapeños or chili flakes
- Creamy: mix in a spoon of cream cheese
- Mushroom boost: sauté mushrooms with the onions
- Extra cheesy: combine provolone + mozzarella
🥗 Approx macros (per serving, lettuce version)
- Low carbs (~5–7g net)
- High protein
- High fat (depending on cheese & cut of beef)