Let me tell you something… keto doesn’t suck. In fact if you really look you can find some amazing recipes! This one needs to be on your roster, like weekly. It’s such a simple recipe that delivers serious deliciousness.

For the ketogenic diet you’re not allowed to eat bread, so instead we use blanched cabbage leaves to keep our filling together. To blanch just means to put the cabbage leaf in boiling water for 30-45 seconds. When I first tried this I was nervous that the cabbage would taste weird. But it doesn’t.

Queso is so essential to these wraps! I prefer to put it in the wrap as well as use it for dipping sauce. I prefer to use sharp white cheddar but any cheddar will work. The queso is only 2 ingredients and super easy to make.

For the steak, it needs to be a meat you can cut into thin strips. They are easier to fit in the cabbage wrap. You can use beef which is amazing, or you can use wild meat such as elk steak. I cooked with elk steak tonight because I’ve got a big ol’ freezer full of wild meat.

Enjoy!

Keto Philly Cheesesteak Wraps

Ingredients

• Green cabbage, leaves removed gently
• 1 pound steak, barbecued or grilled
• 2 cups shredded cheddar cheese, I prefer sharp white cheddar
• 1/2 cup heavy cream
• 1/2 onion, sliced
• 1 green bell pepper, sliced
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter

Directions

1. Sauté onion and pepper in 1 tbsp olive oil and 2 TBSP butter until tender
2. Slice cooked steak into short, thin strips
3. For queso, heat cheddar and cream in a pot over the stovetop, stirring over medium heat. Once melted remove from heat.
4. Assemble wrap by laying out a blanched cabbage leaf, fill it with onions, peppers, steak, and queso.
5. Wrap tightly.
6. Enjoy! (And feel free to dip in more queso) 😉