Philly Cheese Steak Wraps are a tasty, low‑carb breakfast or lunch option that’s perfect for using leftover steak or deli roast beef. Ready in about 10–15 minutes.
Breakfast on a low‑carb plan can be the most satisfying meal of the day. In the past I often skipped breakfast or reached for low‑fat, high‑carb options that left me hungry a few hours later. Including eggs, protein and healthy fats in the morning keeps you fuller longer and helps maintain steady energy. But on days when I don’t want eggs, a hearty wrap makes a quick, nourishing alternative.
Low‑carb wraps are versatile: fill them with eggs, bacon, avocado or leftover meats for a simple meal. If you make your own low‑carb tortillas, they work especially well in these Philly Cheese Steak Wraps. They’re an excellent way to use leftover steak or deli roast beef without wasting food.
Leftover steak is one of my favorite fridge staples. I’ll often reheat slices with eggs for breakfast, toss them into a steak salad for lunch, or wrap them in lettuce with mayo and tomato for a quick meal. For this recipe you don’t need anything fancy: any cooked steak, roast beef, or thinly sliced deli roast beef will work.
To prepare the filling, sauté mushrooms first so they get a bit of color, then add sliced green pepper and onion and cook until the peppers are crisp‑tender. Turn off the heat, add the thinly sliced steak just long enough to warm it through, and finish with a splash of Worcestershire sauce and salt and pepper to taste. Spoon the hot mixture onto warmed low‑carb wraps, top with provolone, cover briefly to melt the cheese, fold and serve.
These quick and easy Philly Cheese Steak Wraps are approximately 2 net carbs each!
Philly Cheese Steak Wraps
Ingredients
- 4 Almost Zero Carb Wraps
- 8 oz thinly sliced leftover steak or deli roast beef
- 1 medium green bell pepper cut into strips
- 4 oz sliced button mushrooms
- ½ small onion sliced into ¼‑inch rounds
- 2 tablespoons butter or olive oil
- 1 tablespoon Worcestershire sauce
- 4 slices Provolone cheese
Instructions
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Place a large nonstick frying pan over medium heat.
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Slice the bell pepper and onion and set them aside.
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Sauté the onions 1–2 minutes until they begin to soften. Add the mushrooms and stir to coat with butter or oil. Let the mushrooms cook undisturbed for about 2 minutes, then stir. Add the peppers and cook 1–2 minutes more, stirring occasionally, until peppers are crisp‑tender.
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Turn off the heat, add the steak or roast beef and the Worcestershire sauce, and stir just long enough to warm the meat. Season with salt and pepper to taste. Remove the mixture from the pan.
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Warm two wraps in the pan, divide a quarter of the steak mixture between them, and top each with a slice of provolone. Cover with a lid or foil for about 1 minute to melt the cheese. If needed, add a tablespoon of water to the pan and cover briefly to steam and finish melting. Fold the wraps and serve. Repeat with the remaining wraps and filling.
Notes
Nutrition
Bacon and egg breakfast wraps with avocado are another quick low‑carb option for mornings when you want something different.
If you make your own wraps, Almost Zero Carb Wraps are soft and pliable and work well as tortillas or sandwich wraps.
For another low‑carb breakfast idea, try zucchini breakfast boats filled with sausage, eggs and cheese—great for meal prep or a weekend brunch.
