Keto Philly Cheesesteak Lettuce Wraps Recipe!

Keto Philly cheesesteak lettuce wraps are a delicious way to enjoy the flavors of Philly cheesesteak and they are incredibly easy to make!

What’s the best part? You can make them in less than an hour, so they are great if you have a busy weeknight.


Additionally, the buttery lettuce leaves of this recipe make it the perfect low-carb and keto-friendly option when you are looking for a healthy and quick meal.

So without further adieu, here is the recipe!

Also note the link directly below, which when clicked will open up a new tab with a downloadable/printable FREE recipe card for this recipe!

Here is a link to a downloadable/printable recipe card for this recipe!

We have also included the complete recipe below, in case you prefer not to have a recipe card, so here is the complete recipe.

Easy Keto Cheesesteak Lettuce Wraps

Tip: Be sure to use very thinly sliced steak for this recipe. Placing the steak in the freezer for 20 minutes prior to slicing will make this task easier.

Prep time: 15 minutes
Cook time: 10-15 minutes
Serves: 4


1 T. unsalted butter
2 T. extra virgin olive oil, divided
1 medium yellow onion, sliced thin
1 large green bell pepper, sliced thin
Sea salt and black pepper, to taste
1 lbs. Ribeye steak, sliced very thin
½ t. garlic powder
4-5 slices mild Provolone cheese
I large head Bibb lettuce, separated, rinsed, and patted dry


  1. Add butter and one tablespoon olive oil to a large nonstick skillet set over medium heat. Add the onion and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion starts to soften, approximately 3-4 minutes.
  2. Increase the heat to medium-high and add the sliced peppers. Cook, stirring frequently, until the peppers are crisp-tender and nicely charred, approximately 3-4 minutes. Remove from heat and transfer the onions and peppers to a plate. Set aside.
  3. Add sliced steak to the skillet and adjust heat back to medium. Season with the garlic powder, plus salt and black pepper, if desired. Cook, stirring frequently, just until the meat is browned on all sides, approximately 2-3 minutes.
  4. Return the onions and peppers to the skillet and stir to combine. Remove from heat and top the mixture with the Provolone cheese slices. Cover and let stand for 1-2 minutes, or until the cheese is completely melted.
  5. To serve, remove cover and divide the cheesesteak mixture among the lettuce leaves. Enjoy!

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