Keto Philly Cheesesteak Lettuce Wraps

Think of all the rich and savory goodness of a classic Philly cheesesteak but in a fresh, crunchy, low-carb wrap that keeps things light and satisfying. These keto lettuce wraps bring that juicy, cheesy, buttery skillet flavor straight to your plate—without the bun weighing you down. They’re packed with tender steak, melty cheese, and sautéed peppers and onions, tucked inside crisp lettuce leaves for a bite that’s equal parts hearty and refreshing.

This recipe fits perfectly into those busy days when you need something filling but don’t want to spend hours in the kitchen. Whether you’re juggling work, family, or just enjoying summertime activities, quick lunch recipes that don’t compromise on flavor are always a win. Pair these wraps with sparkling water or a light side salad, and you have a meal that feels like restaurant quality right at home.

They’re also a fantastic option when you want meal ideas that feel indulgent but still support your goals. Think steak lettuce wraps you can enjoy without thinking twice, perfect for days you want something protein-packed, balanced, and bursting with flavor. You get all the joy of Philly cheese steak wraps with that buttery steak bite—just without the bread.

And of course, they make the best easy lettuce wraps for warm weather or low-carb nights. Tuck them into your rotation alongside lettuce wrapped burger nights, or save them for those moments when you need quick summer dinner ideas that taste like comfort food but keep things light. These lettuce wrap ideas are simple, crave-worthy, and guaranteed to disappear fast. Ready to get cooking?

Why You’ll Love It

• All the Philly flavor without the carb crash – tender steak, melty cheese, and sautéed peppers wrapped in crisp lettuce keeps things satisfying and balanced.
• Quick enough for busy days – when you want keto lettuce wraps that feel gourmet but come together fast, this recipe delivers big flavor with minimal effort.
• Light, fresh, and still comfort-food cozy – juicy steak meets cool lettuce, making it perfect for warm weather and those quick summer dinner ideas.
• Totally customizable – add mushrooms, switch up the cheese, or spice things up for steak lettuce wraps that suit your mood every time.
• Versatile meal idea – enjoy for lunch, dinner, or meal prep; it fits right in with easy lettuce wraps and other quick lunch recipes you love.

Ingredient List

For the Filling

• 1 lb thinly sliced ribeye steak (or sirloin)
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce (optional, but delicious)
• Salt & pepper, to taste

For Serving

• 8–10 large lettuce leaves (romaine, iceberg, or butter lettuce)
• 6 slices provolone cheese (or shredded mozzarella)
• Optional: sliced mushrooms, pickled jalapeños, or spicy mayo for serving

Ingredient Notes

• Ribeye Steak – Thinly sliced ribeye gives that true Philly flavor and stays incredibly tender. If you can’t find pre-sliced, freeze the steak for 20 minutes, then slice super thin at home.
• Provolone Cheese – I always use provolone because it melts perfectly and gives the wraps that classic cheesesteak taste. Don’t skip the cheese—it pulls everything together!
• Bell Peppers & Onions – These bring sweetness and depth without adding carbs. They’re the heart of the flavor, so sauté until softened and slightly caramelized.
• Butter + Olive Oil – The combo helps caramelize the veggies and gives the steak that golden, flavorful sear.
• Lettuce – Butter lettuce wraps beautifully, but iceberg and romaine hold up well too. Choose leaves that are sturdy enough to fold and eat without tearing.

Kitchen Equipment Needed

• Large skillet or cast-iron pan – For searing the steak and getting those caramelized veggies. I love cast-iron for the best golden edges.
• Sharp chef’s knife – Thinly slicing steak and veggies makes all the difference in texture.
• Cutting board – A sturdy board keeps prep fast and safe.
• Tongs or spatula – Helps flip and toss everything evenly as it cooks.
• Small mixing bowl – Handy for prepping sauces, toppings, or any optional drizzles like spicy mayo.
• Serving platter or plate – Makes assembling lettuce wraps neat and easy, especially if you’re serving guests.

Instructions

1. Prep the Ingredients

1. Pat the steak dry with paper towels and, if not pre-sliced, slice it very thin across the grain into bite-sized strips.
2. Slice the onion and bell peppers into thin, even strips. Mince the garlic.
3. Separate and rinse the lettuce leaves; gently pat them dry and set them on a paper towel–lined plate so they stay crisp.
4. Arrange the cheese and any optional toppings (mushrooms, pickled jalapeños, spicy mayo) so everything is within reach before you cook.

Pro tip: chilling the steak for 15–20 minutes before slicing makes it much easier to cut thin, even pieces.

2. Sear the Steak

1. Heat your large skillet or cast-iron pan over medium-high heat until hot — you want it shimmering but not smoking.
2. Add the olive oil and swirl to coat. Add the steak strips in a single layer; don’t crowd the pan. Sear for 1–2 minutes without moving to get a golden edge, then flip and cook another 30–60 seconds until just browned.
3. Remove the steak to a plate and lightly season with salt and pepper.

Pro tip: working in small batches prevents steaming and gives you those tasty browned bits (the fond) that add flavor later.

3. Sauté the Veggies

1. Lower the heat to medium and add the butter to the same pan. Once melted, add the sliced onions. Cook, stirring occasionally, until they begin to soften and turn translucent (about 3–4 minutes).
2. Add the bell peppers and continue to cook until the peppers and onions are softened and starting to caramelize, about 4–6 more minutes. Stir in the minced garlic for the last 30 seconds.
3. If using mushrooms, add them with the peppers so they brown and release their juices. Splash in the Worcestershire sauce if using, and scrape the pan to loosen any browned bits.

Pro tip: let the onions and peppers sit undisturbed for a minute or two between stirs to get little caramelized patches — that sweetness is everything.

4. Combine Steak + Veggies + Cheese

1. Return the seared steak to the pan and toss quickly with the peppers and onions to warm through (about 1 minute).
2. Turn off the heat and evenly drape provolone slices over the steak mixture. Cover the pan with a lid for 1–2 minutes so the cheese melts into gooey perfection. If you’re using shredded cheese, sprinkle it on and cover the same way.

Pro tip: covering the pan traps steam and melts the cheese evenly without overcooking the steak.

5. Assemble the Lettuce Wraps

1. Lay a lettuce leaf flat in your hand or on a plate. Spoon 2–3 tablespoons of the steak-and-veggie mixture into the center of the leaf.
2. Fold the sides up and roll or fold the leaf to create a secure little wrap. Top with pickled jalapeños or a drizzle of spicy mayo as desired.
3. Repeat until all wraps are assembled. Serve on a platter so everyone can grab and go.

6. Serve

1. Serve immediately for the crispiest lettuce and warmest filling. These make a great quick lunch or a casual dinner spread with other lettuce wrap ideas.

Pro tip: if you want make-ahead convenience, keep toppings and sauces in small containers so everyone can customize their own Philly cheese steak wraps at the table.

Tips and Tricks for Success

• Slice the steak super thin – thinner slices cook quicker and stay tender, giving you that authentic cheesesteak bite.
• Dry your lettuce well – moisture makes wraps soggy and harder to fold, so pat thoroughly for crisp, easy lettuce wraps.
• Don’t rush the peppers and onions – slow-ish sautéing gives sweetness and depth, which really elevates these steak lettuce wraps.
• Let the cheese melt gently – covering the pan turns it into a mini cheese sauna, making every bite perfectly gooey.
• Assemble just before eating – keeps wraps crunchy and fresh, ideal for quick summer dinner ideas or meal prep days.

Ingredient Substitutions and Variations

• Steak swap – Try shaved chicken breast, ground beef, or sliced mushrooms for a veggie twist.
• Cheese variations – Mozzarella, pepper jack, or Swiss work beautifully if you don’t have provolone.
• Add heat – Mix in jalapeños, crushed red pepper, or a drizzle of sriracha or spicy mayo.
• Extra veggies – Mushrooms, zucchini strips, or spinach sauté beautifully and add volume.
• Different lettuce – Butter lettuce for soft wraps, romaine for crunch, iceberg if you want that crisp restaurant-style bite.
• Make it more classic – Add sautéed mushrooms and top with American cheese for a deli-style spin similar to a lettuce wrapped burger but cheesesteak-inspired.

Serving Suggestions

• Pile these keto lettuce wraps on a big platter with pickled jalapeños, extra cheese, and a drizzle of spicy mayo—perfect for a build-your-own dinner night.
• Add a side of roasted veggies or zucchini fries for a balanced, low-carb spread that still feels like comfort food.
• Serve alongside a chilled cucumber avocado salad for a refreshing contrast to the warm, cheesy steak filling.
• Pair with sparkling water and fresh lemon wedges for a light but satisfying meal that fits right into easy lettuce wraps nights.
• I love enjoying these with a scoop of creamy coleslaw or a simple Caesar salad—cool, crisp, and the perfect complement to melty cheesesteak goodness.

Storage and Reheating Instructions

• Store the steak and veggie mixture in an airtight container for up to 3 days; keep lettuce leaves separate to preserve crunch.
• Reheat filling gently in a skillet over low heat just until warm—this keeps the steak tender.
• If using shredded cheese, sprinkle a little extra over the filling while reheating so it melts nicely again.
• Wrap fresh lettuce leaves just before serving; reheating lettuce makes it wilt, so always assemble when ready to eat.
• Pack leftovers into containers for quick lunch recipes later in the week—just heat, stuff, and enjoy!

Frequently Asked Questions

Can I prep this ahead of time?

Yes! You can cook the steak and veggies up to 3 days ahead. Store the filling separately and assemble with fresh lettuce right before eating so everything stays crisp.

What’s the best lettuce to use?

Butter lettuce makes beautiful, soft wraps and romaine adds extra crunch. Iceberg works great too if you love that crisp, diner-style bite.

Can I freeze the filling?

I don’t recommend freezing this one—the peppers and onions get mushy and the steak can dry out. Fresh or refrigerated leftovers taste much better.

How do I keep the lettuce from tearing?

Dry it well and use larger leaves. If a leaf does rip, just double up two smaller pieces—it holds everything together perfectly.

Can I make this dairy-free?

Absolutely! Swap the cheese for a dairy-free melt-style cheese or skip it and add creamy avocado slices for richness.

Is this good for meal prep?

Totally—keep the filling in one container and lettuce in another. Reheat, fill, and enjoy for quick and satisfying meals all week long.

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Did you try these Keto Philly Cheesesteak Lettuce Wraps? Tell me how they turned out—I’d love to hear your twist on them!