Philly Cheesesteak Lettuce Wraps Recipe
Indulge in these Philly cheesesteaks made with thin sliced roast beef in place of steak and tossed with peppers and onions, topped with real cheese (no cheese whiz here) and a special Russian dressing style sauce. Yum.
Servings 2
Calories 218kcal
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
- lettuce
Instructions
- Prepare sauce to spread on each wrap by mixing together mayo and ketchup in a small bowl.1 tablespoon avocado mayo, 1 tablespoon sugar-free ketchup
- Saute peppers and onions in olive oil for 5 minutes. Add garlic and cook for 1 more minute. Remove from the pan and set aside.1 tablespoon extra-virgin olive oil, 1/2 green pepper sliced, 1/2 onion sliced, 1 tablespoon garlic minced
- Heat roast beef in the same pan for just about one minute. You don't want to overcook it.1/4 pound roast beef sliced thin
- Separate into individual portions and top with cheese to melt. Remove from the heat.2 slices cheese I used provolone
- 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. Then just pick them up and eat like you would a taco.
- Or for an easy on-the-go wrap, layout 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.
- Tear off a little paper at a time as you enjoy eating your wrap.
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.
- Can I prepare the filling in advance? Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2-3 days. When you're ready to enjoy your lettuce wraps, simply reheat the filling and assemble.
- How can I enhance the flavor of the filling? You can experiment with different spices like red pepper flakes, oregano, or even a dash of Worcestershire sauce to elevate the taste.
- What are some optional toppings or condiments to add? You can garnish your low carb Philly cheesesteak lettuce wraps with sliced avocado, diced tomatoes, sautéed mushrooms, or a drizzle of sugar-free barbecue sauce.
- 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.
- Can I serve low carb Philly cheesesteak lettuce wraps at parties? Yes, they make fantastic party appetizers or finger foods. Arrange the lettuce wraps on a platter, and your guests can customize their fillings with various toppings, making it a crowd-pleasing and healthy option for gatherings.
Nutrition
Calories: 218kcal | Carbohydrates: 9.6g
did you make this recipe? If you found this recipe helpful, please leave a quick comment and a ★★★★★ rating. It really helps others find this recipe and means a lot to me. Thanks so much!
