I have found myself craving a Philly cheese steak sandwich tonight and so I thought this would be the perfect opportunity to make a recipe for it! To be honest, I’ve never been to Philadelphia or eaten an authentic one because I’m Canadian, but I’ve eaten some in Canada, or at least their version of it so I just copied the taste that I’m familiar with! Usually Philly cheese steaks are eaten in a submarine, but since I quit gluten, I decided to make it into a lettuce wrap!
It was absolutely delicious and quite filling! By using lettuce leaves, this recipe becomes extremely low-carb and Keto approved, with a total of 7.99g net carbs and 644 calories per serving! This recipe has sauteed onions, mushrooms, green peppers, beef slices, provolone cheese and some red onion slices.
In Japan, all of the meat you can buy is usually sliced so it’s really useful when you want to make sandwiches like this or eat in a hot pot. If you can’t find sliced beef, you could always try buying a roast or flank and ask the butcher to thinly slice it for you.
I don’t upload beef recipes very often because it’s really expensive in Japan, but tonight (just like the last recipe that I used beef) the beef was on sale 40%! So I got 400g of slices and made it. Perfect timing because I had some provolone and red onions in my fridge.
Philly Cheese Steak Lettuce Wrap
Peel and slice the white onion. Slice the mushrooms and green peppers.
In a large frying pan, heat the olive oil and add the onions. Sprinkle the salt and pepper over. Sautee until the onions and soft and brown, about 8 minutes on medium heat. Add the green peppers and cook 3 minutes. Add the mushrooms and sautee another 2 minutes. Add the sliced beef and cook until cooked through, about 3 minutes. Add the provolone cheese over the beef and cover with a lid. Cook for 1 minute, or until the cheese has completely melted.
With a spatula, lift off the meat and cheese, and place over the lettuce wraps. Put some of the sliced red onions over.