Ingredients
Scale
- 1 lb (450g) thinly sliced sirloin or ribeye steak
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 bell pepper, sliced (optional)
- 2 cups shredded provolone cheese
- 4 large lettuce leaves or low-carb tortillas (optional)
- Salt and pepper to taste
- Optional spices: garlic powder, onion powder, paprika
Instructions
- Start by thinly slicing your beef if not pre-sliced. Season it with salt, pepper, and optional spices like garlic powder for enhanced flavor.
- Heat olive oil in a skillet over medium heat. Add sliced onions and bell peppers, cooking until tender and caramelized, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add a little more oil if necessary and cook sliced beef over high heat until browned and cooked through, about 3-4 minutes. Return vegetables to the skillet and stir to combine.
- Preheat oven to 375°F (190°C). Lay out lettuce leaves or low-carb tortillas. Spoon the beef and vegetable mixture onto each, then sprinkle generously with shredded provolone cheese.
- Roll up each leaf or tortilla around the filling. Place on a parchment-lined baking sheet. Bake for 10-12 minutes until cheese is melted and bubbly.
- Allow to cool slightly before serving. Serve alone or with a fresh salad for a complete low-carb meal or snack.
Notes
- You can prepare and assemble these rolls ahead of time and refrigerate until ready to bake.
- Feel free to experiment with different cheeses like mozzarella or cheddar for variety.
- Using super thin steak slices ensures quick cooking and tender bites.
- For crispier rolls, reheat in an air fryer for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack, Lunch
- Method: Bake, Sauté
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 2 rolls
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 80mg