Ingredients
Here’s a list of ingredients to get you started. If you’re like me and love improvising, feel free to tweak this based on what you have at hand or any dietary preferences!
- 1 lb thinly sliced beef sirloin or ribeye
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 slices provolone cheese
- 4 large cabbage leaves or low-carb tortillas
- 2 tablespoons mayonnaise (optional)
If cabbage leaves aren’t your thing, low-carb tortillas work just as well. My husband Marco loves his with a dollop of spicy mayo, reminiscent of the bold flavors from our travels.
Instructions
Let’s get cooking! Follow these steps to bring your Keto cheesesteak rolls to life:
- Begin by heating the olive oil in a large skillet over medium heat.
- Add the sliced onion and bell peppers, sautéing until they become tender and the onions are translucent, about 5-7 minutes.
- Push the veggies to the side of the skillet and add the sliced beef. Season with garlic powder, salt, and pepper, cooking until the beef is browned, approximately 5 minutes.
- Mix the cooked vegetables with the beef, ensuring everything is well combined.
- Lay a slice of provolone cheese over the beef and vegetable mixture, allowing it to melt slightly.
- Remove the skillet from heat. If using cabbage leaves, blanch them in boiling water for 30 seconds to make them pliable.
- Place a portion of the beef and cheese mixture onto each cabbage leaf or tortilla. Add mayonnaise if desired.
- Roll them up tightly, securing with a toothpick if needed.
Cooking with my abuela taught me to trust my senses. Look for that golden-brown color on the beef and the sweet aroma of caramelized onions to guide you.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International