Ingredients:

  • 1 lb (450g) thinly sliced ribeye steak or sirloin
  • 1 medium green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 tbsp (30ml) olive oil or butter
  • 4 oz (115g) cream cheese, softened
  • 1 cup (100g) shredded provolone or mozzarella cheese
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper, to taste
  • 1 tbsp (15ml) Worcestershire sauce (optional)
  • 4 large low-carb tortillas or keto-friendly flatbreads (e.g., made from almond or coconut flour)
  • Sliced pickles (Optional)
  • Hot sauce (Optional)

Instructions:

  1. Heat olive oil/butter in a skillet, add sliced bell pepper and onion. Sauté until softened and slightly caramelized. Remove and set aside.
  2. In the same skillet, add remaining oil/butter (if needed). Season steak with garlic powder, onion powder, salt, and pepper. Cook until browned and cooked through, flipping halfway. Add Worcestershire sauce (if using) and stir.
  3. Return peppers and onions to the skillet with the steak. Stir in softened cream cheese and half of the shredded cheese. Mix until creamy and well combined.
  4. Lay out keto tortillas or flatbreads. Divide the steak and cheese mixture evenly among them. Sprinkle remaining shredded cheese on top.
  5. Roll each tortilla tightly like a burrito, tucking in the sides as you go.
  6. Place rolls seam-side down in a greased baking dish or skillet. Bake in a preheated oven at 375°F (190°C) until cheese is melted and rolls are heated through.
  7. Let cool slightly before slicing and serving. Garnish as desired.