Keto Philly Cheesesteak Lettuce Boats deliver sliced browned steak, sautéed peppers and onions, and melted provolone served in lettuce instead of bread. These Keto Philly Cheesesteak Lettuce Boats stay low carb, remove hoagie rolls, and provide a fast handheld lunch without starch.
About This Recipe
Keto Philly Cheesesteak Lettuce Boats remove the bread and use lettuce to support steak, peppers, and onions. This eliminates starch and reduces moisture retention. The steak is sliced thin and browned at medium-high heat so water evaporates instead of steaming. Browning produces flavor and prevents the filling from becoming soft.
Onions and peppers release liquid, so they must cook separately from the steak. Cooking them in the same skillet after the steak is removed ensures moisture evaporates. Salt is applied at two points because vegetables and meat absorb differently. Once moisture is gone, steak is returned to the skillet. Provolone melts directly on top at reduced heat. The skillet is covered briefly so cheese softens instead of burning.
Lettuce is used as a container. Romaine or iceberg delivers the rigid shape that prevents tearing under heat. The filling is placed only after the skillet mixture is fully cooked. Hot steak will soften lettuce over time, so assembly occurs immediately before serving. These do not require sauces. Provolone supplies fat and structure. Mushrooms may be added but are optional. They release water and must be cooked long enough to evaporate liquid before combining with steak.
This format supports lunch prep. Steak and vegetables can be refrigerated separately and reheated before assembly. Lettuce should not be stored with the filling. For another handheld lunch structure, BLT Lettuce Wraps match the method. For a skillet-only Philadelphia variant, your Philly Cheesesteak Skillet fits the same flavor profile.
Why You’ll Love This Recipe
- No bread
- No starch
- Browning control
- Melted provolone
- Handheld lunch
- Fast assembly
- Low moisture
- Meal-prep friendly
Ingredients
- 10 ounces thin-sliced steak
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sliced onions
- 1/2 cup sliced bell peppers
- 3 slices provolone cheese
- 6 romaine lettuce leaves
Instructions
- Place a large skillet over medium-high heat.
- Add butter to the skillet and allow it to melt.
- Add thin-sliced steak to the skillet in an even layer.
- Season the steak with salt and black pepper.
- Cook the steak for 3 to 4 minutes, stirring occasionally, until browned and cooked through.
- Continue cooking until most of the moisture has evaporated from the skillet.
- Remove the cooked steak from the skillet and set it aside on a plate.
- Keep the skillet over medium-high heat.
- Add sliced onions and sliced bell peppers to the skillet.
- Cook the onions and peppers for 4 to 5 minutes, stirring occasionally, until they soften and any released liquid cooks off.
- Return the cooked steak to the skillet and stir to combine with the onions and peppers.
- Reduce the heat to low.
- Lay provolone slices on top of the steak and vegetable mixture in the skillet.
- Cover the skillet with a lid and cook for 1 to 2 minutes until the cheese melts.
- Remove the skillet from the heat.
- Place romaine lettuce leaves on serving plates.
- Spoon the hot steak, onion, and pepper mixture with melted cheese into each lettuce leaf to form boats.
- Serve immediately.
Nutrition (per serving)
- Calories: ~430
- Fat: ~30g
- Protein: ~33g
- Net Carbs: ~4g
FAQ
- Can I use ground beef?
Yes. Brown it and drain. - Can I use mozzarella?
Yes, but provolone melts cleaner. - Can I use iceberg?
Yes. Use wide leaves. - Will this store assembled?
No. Store filling separately. - Are mushrooms optional?
Yes. Cook until dry.
Variations & Substitutions
- Add mushrooms
- Swap provolone for Swiss
- Increase peppers
- Add red pepper flakes
- Use ribeye for higher fat
Serving Suggestions
- Serve immediately
- Keep lettuce separate for prep
- Add extra provolone
- Pair with soup
Keto Philly Cheesesteak Lettuce Boats
Ingredients
- 10 ounces thin-sliced steak
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sliced onions
- 1/2 cup sliced bell peppers
- 3 slices provolone cheese
- 6 romaine lettuce leaves
Instructions
- Place a large skillet over medium-high heat.
- Add butter to the skillet and allow it to melt.
- Add thin-sliced steak to the skillet in an even layer.
- Season the steak with salt and black pepper.
- Cook the steak for 3 to 4 minutes, stirring occasionally, until browned and cooked through.
- Continue cooking until most of the moisture has evaporated from the skillet.
- Remove the cooked steak from the skillet and set it aside on a plate.
- Keep the skillet over medium-high heat.
- Add sliced onions and sliced bell peppers to the skillet.
- Cook the onions and peppers for 4 to 5 minutes, stirring occasionally, until they soften and any released liquid cooks off.
- Return the cooked steak to the skillet and stir to combine with the onions and peppers.
- Reduce the heat to low.
- Lay provolone slices on top of the steak and vegetable mixture in the skillet.
- Cover the skillet with a lid and cook for 1 to 2 minutes until the cheese melts.
- Remove the skillet from the heat.
- Place romaine lettuce leaves on serving plates.
- Spoon the hot steak, onion, and pepper mixture with melted cheese into each lettuce leaf to form boats.
- Serve immediately.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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