A low-cal, low-carb version of the iconic Philly cheesesteak!
Long before Philly ever hoisted a Super Bowl trophy, cheesesteaks were already the star of every game day spread. Steak, melted cheese, sweet peppers and onions, all piled into a roll — it’s iconic for a reason. But let’s be honest, the classic version isn’t doing you any favors calorie-wise. That’s where these Philly cheesesteak lettuce wraps come in. I took everything you love about the original — the juicy steak, the gooey cheese, the sautéed peppers and onions — and ditched the heavy roll for crisp, crunchy lettuce instead. Same big flavor, way less of that “why did I eat that whole sandwich” feeling.
Reasons to Love these Healthy Philly Cheesesteaks
- It’s quick. From skillet to table in about 20 minutes, so you’re not missing kickoff.
- It’s genuinely low-carb. Swapping the roll for lettuce cups cuts way down on carbs without cutting any flavor.
- It’s light, not skimpy. Lean sirloin and reduced-fat provolone keep it satisfying without that greasy, overstuffed feeling.
- It’s easy to customize. Swap the protein, spice it up, or load on extra veggies — this recipe is a great base to play with.
If you ask me, bread is usually just the thing standing between you and the actual good part of a sandwich. Cut it out, and all that rich, savory cheesesteak flavor gets to shine instead of getting buried under a big fluffy roll.
Ingredients Needed for Cheesesteak Lettuce Wraps
- 1/2 tablespoon olive oil
- 1 pound lean sirloin steak, sliced into very thin strips
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons dry oregano leaves
- 1 yellow onion, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 8 large lettuce leaves, such as bibb lettuce
- 1/2 cup shredded provolone cheese (reduced-fat if available)
- 2 tablespoons fresh cilantro, roughly chopped
How to Make Philly Cheesesteak Lettuce Wraps
- Heat the olive oil in a large skillet over high heat.
- Once it’s hot, add the steak and season with salt and pepper.
- Stir in the oregano, onion, and green and red bell peppers.
- Cook for 5 to 10 minutes, until the beef is cooked through and the peppers and onions have softened.
- Spoon the steak and veggie mixture into the lettuce cups and top with shredded cheese.
- Sprinkle with fresh cilantro and serve hot!
Ingredient Swaps and Additions
This recipe is easy to make your own:
- Swap the protein. Ground beef, chicken breast, or even thinly sliced flank steak all work well in place of sirloin.
- Change up the cheese. Provolone is classic, but mozzarella or a white American cheese sauce gets you closer to a traditional cheesesteak vibe.
- Add mushrooms. Sautéed mushrooms are a great addition if you want extra texture and that classic steakhouse flavor.
- Turn up the heat. A few sliced jalapeños or a dash of hot sauce adds a nice kick if you like things spicy.
- Skip the cilantro. Not a cilantro fan? Fresh parsley works as a milder substitute, or just leave it out entirely.
- No bibb lettuce? Romaine hearts or butter lettuce leaves make sturdy stand-ins for wrapping.
FAQ: Low Carb Philly Cheesesteaks
Are lettuce wraps actually low-carb? Yes! Swapping a traditional roll for lettuce leaves is one of the easiest ways to cut carbs from a sandwich while keeping all the filling and flavor.
Can I make Philly cheesesteak lettuce wraps ahead of time? You can cook the steak and veggie filling ahead and store it in the fridge for up to 3 days. Just reheat and spoon into fresh lettuce cups when you’re ready to eat, so the lettuce stays crisp.
What’s the best lettuce for lettuce wraps? Bibb lettuce is my go-to since the leaves are sturdy, slightly cupped, and hold up well to a warm filling. Butter lettuce and romaine hearts are good alternatives too.
Is this recipe keto-friendly? Yes, this recipe fits well into a keto or low-carb eating plan since it skips the bread and focuses on protein, cheese, and non-starchy vegetables.
Can I freeze the cheesesteak filling? Yes, the cooked steak and pepper mixture freezes well for up to 2 months. Thaw in the fridge overnight and reheat before serving in fresh lettuce cups.
Wrapping It Up (No Pun Intended!)
These Philly cheesesteak lettuce wraps give you everything you love about a classic cheesesteak — juicy steak, melty cheese, sweet peppers and onions — without the heavy roll weighing you down. It’s a quick, low-carb dinner that still feels like a total game day treat.
- 1/2 tablespoon olive oil
- 1 pound lean sirloin steak sliced into very thin strips
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons dry oregano leaves
- 1 yellow onion sliced into strips
- 1 green bell pepper sliced into strips
- 1 red bell pepper sliced into strips
- 8 lettuce leaves large, such as bibb lettuce
- 1/2 cup provolone cheese shredded (reduced-fat if available)
- 2 tablespoons cilantro fresh, roughly chopped
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In a large skillet on high heat, add the olive oil. Once hot, add the steak and season with salt and pepper. Add the oregano, onion, and the green and red bell peppers. Cook for 5 to 10 minutes or until the beef is cooked through and the peppers and onions are soft.
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Spoon the mixture into the lettuce cups and sprinkle cheese on top. Sprinkle with fresh cilantro! Serve hot!
SmartPoints (Freestyle): 8
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SmartPoints (Freestyle): 8
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This post was originally published on March 11, 2018 under the title, “Low-Carb Philly Cheesesteaks”
