Name: Philly Cheesesteak Lettuce Wraps
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 green pepper sliced; 1/2 onion sliced; 1 tablespoon garlic minced; 1/4 pound roast beef sliced thin (Boar's Head is gluten free); 2 slices cheese I used provolone; 1 tablespoon avocado mayo; 1 tablespoon sugar-free ketchup

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These savory Philly cheesesteak lettuce wraps are made with tender sliced roast beef, fresh peppers and onions, and melted provolone cheese covered in a delicious sauce. Best of all, they’re crazy easy to make.

As I’m writing this, it’s pouring rain outside. It’s the kind of day when you just want to curl up and enjoy some rainy day comfort food, like a mouthwatering Philly cheesesteak.

This popular fast food combo originated in Philadelphia, hence the name “Philly” cheesesteak. It’s famous for its hoagie (as long, crusty rolls are called in Philly) and thin slices of beefsteak covered in melted cheese. However, I wanted to make a low-carb version and update several of the ingredients to make the recipe quick and easy.

First, my special sauce is made with a blend of sugar free ketchup and avocado mayo.

Second, I use tender thin-sliced roast beef in place of steak.

And I skip the hoagie and serve all this deliciousness in a crisp lettuce wrap.

You can either roll up the cheese and meat with iceberg lettuce. Or you can fill sweet, buttery Boston lettuce cups as I did in the picture below.

Just pick them up and eat them like you would a taco.

Gather all your ingredients because this recipe comes together fast.

Ingredients

extra-virgin olive oil
green pepper
onion
garlic
roast beef
salt
pepper
provolone
avocado mayo
sugar free ketchup

Instructions

*Free printable recipe card is available at the end of the post.

First, prepare your sauce by mixing together equal amounts of mayo and ketchup. Cover and set aside.

Sauté peppers and onions in olive oil until they are just beginning to brown. Add some minced garlic and cook for another minute. Then transfer to a dish and set aside.

Now in the same pan, heat your roast beef, season with salt and pepper, divide into individual portions, and top with cheese.

O.K. We’re in the home stretch.

Wash and dry your lettuce leaves. Be gentle so that your lettuce doesn’t tear.

For lettuce cups, spread some of your sauce on your lettuce. Scoop up the cooked meat with cheese and place in lettuce cups. Top with veggies and enjoy.

Or for an easy on-the-go wrap, place two overlapping lettuce leaves on parchment paper. Spread some sauce onto the lettuce. Add your cheesesteak and veggies.

Now roll as tightly as you can, tucking the ends of the lettuce inside. Then tightly roll your parchment paper around the lettuce wrap. Fold both ends, tucking the paper in. Cut horizontally into two parts with a sharp serrated knife.

Pro tips and recipe notes

I find sliced roast beef easy to eat with this recipe. You could go with traditional thin-sliced ribeye steak if you prefer. Your butcher could slice it for you on their meat-slicer.
Today I’ve used provolone cheese. You could also go with cheddar or whichever cheese you prefer.
You can go with crunchy iceberg lettuce, sweet buttery Boston lettuce, larger green leaf, or whichever type of lettuce you like.
I love the taste of the simple Russian dressing style sauce in this recipe. If you like it spicier, instead of ketchup, mix in about 4-5 drops of Tabasco sauce with your mayo.
If you don’t have avocado mayo, you can use regular mayonnaise. I like this avocado mayo as it’s sugar free and tastes delicious.

I can’t wait for you to try this. Happy cooking!

More quick low carb recipes

Cucumber Bites With 3 Amazing Toppings – These cucumber bites are a quick and easy appetizer that are ready in 10 minutes. They’re a cinch to make and so fun to eat.

Keto Low Carb Fried Cabbage And Knockwurst – This is a quick weeknight dinner or an easy meal to prep for grab-and-go lunches.

Poached Low Carb Meatballs – These will probably be the fastest and easiest meatballs you’ll ever make. Make some this week!

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