Philly Cheese Steak Lettuce Wrap
A low-carb alternative to the traditional heavy carb submarine.
Servings 2 people
- 400 g sliced beef
- 1 onion
- 4 brown mushrooms 40g
- 2 small green peppers 50g
- 2 tbsp olive oil
- 3/4 tsp salt
- 3/4 tsp black pepper
- 100 g provolone cheese slices
- 1 slice red onion
- 4 large lettuce leaves
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.
Serving: 1wrap | Calories: 644kcal | Carbohydrates: 9.79g | Protein: 56.88g | Fat: 41.35g | Saturated Fat: 16.4g | Cholesterol: 104mg | Sodium: 553mg | Fiber: 1.8g | Sugar: 4.29g | NET CARBS: 7.99g