Ingredients
Scale
- 1 lb (450g) thinly sliced ribeye or sirloin steak
- 2 large bell peppers, sliced (preferably green or red)
- 1 medium onion, thinly sliced
- 1 cup shredded provolone or mozzarella cheese
- 4 large keto-friendly tortillas or low-carb wraps
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: garlic powder, onion powder, smoked paprika
- Fresh parsley for garnish (optional)
Instructions
- Start by seasoning the sliced steak with salt, pepper, and optional spices like garlic powder and smoked paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the beef until browned and cooked through, about 3-4 minutes. Remove from the skillet and set aside.
- Add the remaining olive oil to the same skillet. Toss in the sliced bell peppers and onions, cooking until tender and slightly caramelized, approximately 5-7 minutes. Season with a pinch of salt and pepper.
- Preheat your oven to 375°F (190°C). Place each keto-friendly tortilla on a baking sheet. Evenly distribute the cooked beef, peppers, and onions onto each tortilla. Top with a generous amount of shredded cheese.
- Roll up each tortilla tightly, then bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and the rolls are warmed through. For an extra crispy top, broil for an additional 1-2 minutes.
Notes
- Use thinly sliced beef for faster and more even cooking.
- Opt for low-carb tortillas or wraps to keep the dish keto-friendly.
- Don’t skimp on the cheese; it holds everything together and adds creaminess.
- Feel free to customize with extra toppings like sautéed mushrooms or pickles for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 roll
- Calories: 450 kcal Kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg