Classic Philly cheesesteaks are delicious, but they can be rich and hard to digest. This recipe is just as moreish without any of the associated guilt.

Classic bread wraps are high in carbohydrates and add a ton of calories to a dish. But you won’t even miss the bread with these lettuce cups! Fresh lettuce is crispy, crunchy, and utterly refreshing, making it a fantastic carb substitute on a warmer day or whenever you’re craving something lighter. Lettuce is also a great source of fiber, folate, and vitamin C to help keep your body healthy.

The cooked onion and bell peppers contrast nicely with the fresh lettuce and warm, juicy skirt steak. The steak tastes best when lightly seared as the edges get slightly charred and crispy, which brings out the savory flavors in the meat.

The recipe calls for shredded provolone, which has a rich, sharp, and slightly salty flavor. It works well with all the ingredients, but feel free to substitute it with a cheese of your choice. Make sure to choose a cheese that melts well as the cheese will be cooked with the skirt steak.

This recipe is fun to make and eat, making it a great dinner or lunchtime option for the whole family. Scoop as much mixture as you would like into each lettuce cup before enjoying. To keep for leftovers, store the beef mixture in a container and warm up when needed.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


4 tablespoon butter
1 medium onion
1 medium red bell pepper
Salt and pepper to taste
16 ounce skirt steak, thinly sliced
1 cup provolone cheese, shredded
8 medium butter lettuce leaves
3 tablespoon fresh parsley

Nutrition Summary: This makes a total of 4 servings of Keto Philly Cheesesteak Lettuce Cups. Each serving comes out to be 499 calories, 36.4g fat, 3.8g net carbs, and 36.9g protein.


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