Ingredients
Scale
- 1 lb thinly sliced sirloin or ribeye steak
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup shredded provolone or mozzarella cheese
- 4 large low-carb tortillas or keto-friendly flatbreads
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: garlic powder, paprika, or onion powder for added flavor
Instructions
- Start by slicing your beef, onions, and peppers into thin strips to ensure quick cooking and easy rolling.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced beef, season with salt, pepper, and optional spices, and cook until browned. Remove from skillet. Add another tablespoon of olive oil and sauté the onions and peppers until tender. Combine the beef with the vegetables and set aside.
- Lay out each tortilla, evenly distribute the beef and veggie mixture, then sprinkle shredded cheese over each. Roll the tortillas tightly and tuck in the sides to form secure rolls.
- For a crispy exterior, bake at 375°F (190°C) for about 15 minutes or until cheese is melted and outside is golden brown. Alternatively, pan-fry the rolls in a skillet with a bit of oil until crispy on all sides.
Notes
- Ensure the beef and vegetables are sliced thinly for quick and even cooking.
- You can customize the spices to your preferred flavor profile.
- Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warm and crispy again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake or Pan-Fry
- Cuisine: American
- Diet: Ketogenic
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal Kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg