Ingredients
Scale
- 1 lb (450g) of thinly sliced sirloin or ribeye steak
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup shredded provolone or mozzarella cheese
- 4 large low-carb wraps or cloud bread
- Salt and pepper to taste
- Optional: low-carb ketchup or mustard for serving
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the sliced steak with salt and pepper, then cook for about 3-4 minutes until browned. Remove from pan and set aside.
- In the same skillet, add the remaining olive oil. Sauté sliced onions and peppers until tender, about 5-7 minutes. Add minced garlic during the last minute of cooking.
- Lay a low-carb wrap flat on a clean surface. Spread half of the cooked steak and vegetables evenly across the wrap. Sprinkle generously with shredded cheese. Roll tightly, folding the sides inward to secure the filling.
- Preheat your oven to 375°F (190°C). Place the rolls seam-side down on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the cheese is melted and the wraps are crispy.
Notes
- For extra flavor, add a splash of Worcestershire sauce to the steak while cooking.
- Use fresh vegetables for the best texture and flavor.
- Ensure the rolls are sealed tightly to prevent fillings from spilling out during baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Keto,Low-Carb
Nutrition
- Serving Size: 1 roll
- Calories: 380 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg