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Philly Cheesesteak Lettuce Wraps

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.
Course Main Course
Cuisine American
Keyword lettuce wraps, Philly cheesesteak
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2
Calories 218kcal


  • 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


  • Prepare sauce to spread on each wrap by mixing together mayo and ketchup in a small bowl.
  • 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.
  • Heat roast beef in the same pan for just about one minute. You don't want to overcook it.
  • Separate into individual portions and top with cheese to melt. Remove from the heat.
  • 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.


  • 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 heat, 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.


Calories: 218kcal | Carbohydrates: 9.6g