Low Carb Classic Cheesesteak Sandwich
Satisfy your cheesesteak craving without the carbs with this mouthwatering Low Carb Classic Cheesesteak Sandwich! Juicy, thinly sliced ribeye steak is seasoned to perfection, paired with sautéed onions, bell peppers, and mushrooms, then topped with gooey melted provolone cheese. Instead of a traditional bun, crisp Romaine or iceberg lettuce leaves wrap up all that savory goodness, making this recipe perfect for keto and low-carb diets. With just 35 minutes of total prep and cook time, this quick and easy meal is packed with flavor and offers a healthy twist on the classic Philly cheesesteak. Perfect for a weeknight dinner or a casual lunch, this lighter take on a sandwich favorite doesn't skimp on taste or satisfaction.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 medium Onion, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 8 ounces Mushrooms, sliced
- 2 tablespoons Butter
- 8 slices Provolone cheese, sliced
- 4 Large Romaine or iceberg lettuce leaves
Instructions
Place the ribeye steak in the freezer for about 30 minutes to make it easier to slice thinly.
Once the steak is firm but not frozen, slice it as thinly as possible against the grain.
Season the sliced steak with salt, black pepper, and garlic powder. Set aside.
In a large skillet over medium-high heat, melt 1 tablespoon of butter.
Add the onions, green bell pepper, red bell pepper, and mushrooms. Sauté for 5-7 minutes or until the vegetables are tender and slightly caramelized.
Remove the vegetables from the skillet and set aside.
Add the remaining tablespoon of butter to the skillet.
Increase the heat to high and add the sliced steak in a single layer. Cook for about 2-3 minutes, stirring occasionally until the steak is just cooked through.
Return the sautéed vegetables to the skillet and toss them together with the steak.
Reduce the heat to low, layer the sliced provolone cheese on top of the steak and vegetables, and allow it to melt for about 2 minutes.
Remove the skillet from the heat. Using a spoon, gently fold the cheese into the mixture.
Take a lettuce leaf and spoon a portion of the steak and cheese mixture onto the center of the leaf.
Fold the bottom edge of the lettuce over the filling, then the sides, and enjoy each low-carb sandwich wrap immediately.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 24.7 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1837 mg | 141% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3053 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
