Low Carb Classic Steak Sandwich
Savor the irresistible flavor of a Low Carb Classic Steak Sandwich, a drool-worthy twist on the traditional favorite that’s perfect for keto and low-carb lifestyles. This recipe combines juicy, perfectly seasoned ribeye steak with caramelized red bell peppers, onions, and mushrooms for a robust and satisfying filling. Wrapped in a low-carb tortilla with crisp lettuce, creamy mayonnaise, tangy Dijon mustard, and melty provolone cheese, every bite is bursting with rich, savory goodness without the guilt. With only 40 minutes of prep and cook time, this protein-packed sandwich is ideal for busy weeknights or casual gatherings. Whether you’re following a low-carb diet or simply craving a healthier take on a classic, this steak sandwich will surely impress!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 Red bell pepper
- 1 Yellow onion
- 1 cup Mushrooms
- 4 Lettuce leaves (large)
- 4 Low-carb wrap
- 4 slices Provolone cheese
- 4 tablespoons Mayonnaise
- 2 tablespoons Dijon mustard
Instructions
Preheat the grill or a cast-iron skillet over medium-high heat.
Season the steak with 1 tablespoon of olive oil, salt, black pepper, garlic powder, and onion powder. Ensure the entire surface of the steak is evenly coated with the seasoning.
Slice the red bell pepper and yellow onion into thin strips and the mushrooms into thin slices.
Heat the remaining olive oil in a separate skillet over medium heat. Add the red bell pepper, onion, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender and caramelized, then set them aside.
Place the steak on the preheated grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or adjust the time to your desired doneness. Remove the steak from the heat and let it rest for at least 5 minutes before slicing it thinly against the grain.
To assemble the sandwiches, lay a large lettuce leaf on each low-carb wrap. Spread 1 tablespoon of mayonnaise and 1/2 tablespoon of Dijon mustard over each wrap.
Layer the sautéed vegetables over the mayo and mustard, then place a slice of provolone cheese and a portion of the sliced steak on top.
Carefully wrap the low-carb wrap tightly around the filling, using the lettuce leaf to seal in the ingredients.
Repeat the process for the remaining wraps. Serve the sandwiches warm alongside a side salad or your preferred low-carb accompaniments.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 7289 mg | 317% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 18.0 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1389 mg | 107% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3161 mg | 67% | |
*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.
