Philly Cheesesteak Lettuce Wraps give you all the flavors you love about a Philly Cheesesteak in a healthy, low carb, keto, and gluten free lettuce wrap!
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I was inspired to make these Philly Cheesesteak Lettuce Cups because I wanted to find an alternative that felt as close to a cheesesteak as possible, was really easy, but low carb. Using ground beef makes these lettuce cups accessible, fast, and easy to make instead of thinly sliced beef.
The flavors of a cheesesteak are pretty simple, and there is not a lot of complicated seasoning. I travel out to Philadelphia quite frequently for work, and have fallen in love with these sandwiches. Now, I like to use these flavors in different recipes. Find our collection of Philly cheesesteak inspired recipes here!
The addition of bell pepper to anything Philly cheesesteak can be questionable and debatable. But I love it, so I use them! Skip them if you want. Adding some diced mushrooms could also be a great addition here! And when it comes to cheesesteaks, typically your options in Philly for the cheese part are either Cheez Whiz or provolone. I am told that the locals prefer provolone, but tourists go for the Cheez Whiz. Provolone is what I use in these beef lettuce wraps, but if you do not have any, or do not like it, shredded mozzarella cheese is a perfect substitute.
It takes just 20 minutes to make these Philly Cheesesteak Lettuce Wraps which make them perfect for meal prep or fast meal ideas. Just cook the beef, add the vegetables, melt the cheese into it, and scoop it all into lettuce cups. The meat mixture can easily be made ahead and just reheated as necessary before scooping into fresh lettuce leaves.
Philly Cheesesteak Lettuce Wraps
Ingredients
- 1 pound ground beef
- 1 green bell pepper
- 1/3 cup onion diced
- 1 cup shredded provolone cheese or mozzarella
- salt
- black pepper
- 8 lettuce leaves larger leaves
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until cooked through, approximately 8-10 minutes.
- While the beef is cooking, chop your bell pepper and onion.
- Once the beef is cooked, drain excess fat. Add the onion and bell pepper. Cook until the vegetables are just softened, approximately 5 minutes.
- Remove from heat. Add the cheese and stir until cheese is melted. Season to taste with salt and black pepper.
- Scoop approximately 1/2 cup of the beef mixture into each lettuce leaf. Top with additional cheese if desired.
