Description
A low-carb twist on the classic Philly cheesesteak, featuring thinly sliced beef, melted provolone cheese, and sautéed peppers and onions, all wrapped in a low-carb tortilla and pan-fried to golden perfection.
Ingredients
Scale
- 1 lb thinly sliced ribeye or sirloin beef
- 8 oz provolone cheese, sliced
- 1 cup mixed bell peppers, chopped
- 1 medium sweet onion, chopped
- 2 tbsp extra virgin olive oil
- 4 low-carb tortillas
- Salt and pepper to taste
- Optional: garlic powder or smoked paprika for seasoning
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers and sauté for 5-7 minutes until softened.
- Increase heat to medium-high. Add thinly sliced beef, season with salt and pepper, and cook for 3-5 minutes until browned and cooked through.
- Reduce heat to low. Layer provolone cheese slices over the beef mixture, cover the skillet, and let melt for 2-3 minutes.
- Spoon ¼ of the beef and cheese mixture onto each tortilla and roll tightly.
- Return roll-ups to the skillet, seam-side down, and cook for 3-4 minutes until golden brown and crispy on all sides.
Notes
- Use room temperature tortillas to prevent cracking when rolling.
- Don’t overcrowd the pan when cooking the beef to ensure proper browning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet for best results to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 400
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg