Craving an easy, satisfying keto meal? Try these Philly Cheesesteak Keto Lettuce Wraps—all the classic flavor without the carb-heavy hoagie roll.
While bread can be enjoyable, it often plays second fiddle to the flavors we truly love. I used to believe the bread made dishes like cheesesteaks and pizza special, but over time I’ve realized the real stars are the meat, cheese, and seasonings. Once you prioritize those components, you can easily skip the carbs and still enjoy the same delicious experience.
These Philly Cheesesteak-inspired lettuce wraps capture that familiar combination of savory beef, sautéed peppers and onions, and melty cheese—while keeping carbs low. Instead of a roll that can pack 50+ grams of carbs, each serving of these wraps has about 3g net carbs. They’re friendlier to your waistline and still hugely satisfying.
Why You’ll Love These Keto Philly Cheesesteak Lettuce Wraps
- Family-friendly and adaptable. If some people at the table prefer a classic hoagie, simply serve the cheesesteak filling on rolls for them while keeping the wraps for anyone on a low-carb plan.
- Flavor-packed vegetables. Onions and bell peppers add color and taste without adding many carbs.
- Massive carb savings. Each wrap has roughly one-sixth the carbs of a traditional cheesesteak made with a roll.
- Quick to prepare. You can have dinner ready in about 20 minutes—perfect for busy evenings.
Ingredients Needed for Keto Philly Cheesesteak Lettuce Wraps
Exact quantities are listed in the recipe card below.
- Ribeye or flank steak, thinly sliced (ground beef can also be used—see recipe notes)
- Olive oil
- Worcestershire sauce
- Butter
- Onion, thinly sliced
- Green and red bell peppers, thinly sliced
- Lettuce leaves for wrapping—good options include butter/Bibb, romaine, or iceberg
- Shredded provolone cheese (or your preferred melting cheese)
How to Make Keto Philly Cheesesteak Lettuce Wraps
This is a quick overview. See the recipe card below for full details and measurements.
Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the thinly sliced steak until it reaches your preferred doneness, then add a splash of Worcestershire sauce and season with salt and pepper. Remove the beef and keep it warm.
In the same skillet, add butter and sauté the onions and bell peppers until they soften and begin to caramelize. Return the beef to the pan, reduce the heat, and combine the mixture. Turn off the heat and let it cool a few minutes so the lettuce won’t wilt.
Spoon the beef and vegetable mixture onto lettuce leaves and top each wrap with shredded provolone. Serve warm.
Optional Add-Ins for Your Philly Cheesesteak Lettuce Wraps
Additions you might enjoy:
- American cheese or another melty cheese
- Hot peppers for heat
- Sliced mushrooms, sautéed until tender
- Banana peppers for tang
- A thin smear of mayo or your favorite keto-friendly sauce
Customize the wraps to suit your taste—these ingredients all stay low in carbs and add complementary textures and flavors.
Other Keto Beef Recipes You May Enjoy
If you like these lettuce wraps, try other easy keto beef dinners such as cheesy ground beef casseroles, keto meatloaf, or low-carb taco nights using cheese shells. These crowd-pleasing recipes make weeknight meals simple and satisfying.
Nutrition Facts for Keto Lettuce Wraps
Per serving (recipe makes four servings):
- 512 calories
- 38 g fat
- 39 g protein
- 3 g net carbs
More Keto Dinner Ideas
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Keto Lettuce Wraps {Philly Cheesesteak}
Ingredients
- 1 1/2 lbs. ribeye or flank steak cut into thin strips
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 2 tbsp butter
- 1/2 cup onion thinly sliced
- 1/2 medium green bell pepper thinly sliced
- 1/2 medium red bell pepper thinly sliced
- Salt and pepper to taste
- lettuce leaves for wraps see notes
- 1/2 cup shredded provolone cheese
Instructions
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Heat olive oil in a skillet over medium-high heat.
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Once the pan is hot, add the beef, searing it on all sides and cooking it for several minutes until your desired level of doneness has been reached.
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Add the Worcestershire sauce to the beef plus salt and pepper to taste. Stir to combine.
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Remove the beef from the skillet. Place it on a plate and cover it to keep it warm.
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To the skillet, add the butter, onion, and peppers and sauté until they begin to soften.
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Place the meat back into the skillet, turn the heat down to low, and stir to combine.
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Turn off the heat and allow the mixture to cool slightly. (If you immediately add the mixture to the lettuce leaves, the leaves will wilt.)
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Once sufficiently cooled, add a serving of the mixture to lettuce leaf wraps and top each wrap with 2 tbsp shredded provolone cheese before serving.
Notes
- The best lettuce leaves for wraps are butter/Bibb, romaine, or iceberg.
- If you prefer, substitute lean ground beef for the steak. Drain excess fat if needed.
Calories from Fat 342
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are based on the ingredients and brands used. They are estimates and not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.