You won’t be able to get enough of these Philly cheesesteaks! The bib lettuce wrap is a perfect bread replacement and the pepper, onion, mozzarella, steak mixture is absolutely delicious!
Further Food Nutritionist Commentary:
By Liz Lederman
No Carb Philly Cheesesteaks (Keto, Paleo)
- Heat 1 tablespoon of oil in a large skillet over medium heat, then add onion and bell peppers. Season with oregano, salt and pepper. Cook, stirring often, until the onions and peppers are tender, about 5 minutes. Remove peppers and onions from skillet and heat remaining oil in skillet.
- Add steak in a single layer and season with salt and pepper. Cook until the steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and is cooked to your liking, about 2 minutes more for medium.
- Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.
- Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.
Per Serving: Calories: 238; Total Fat: 17 g; Saturated Fat: 6 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 4 g; Cholesterol: 41 mg; Sodium: 406 mg; Potassium: 234 mg; Carbohydrate: 4 g; Fiber: 2 g; Sugar: 1 g; Protein: 19 g
Vitamin C: 45%; Vitamin A: 20%; Iron: 9%; Calcium: 28%