The original cheese-steak sandwich is believed to have its roots in 1930s Philadelphia. This low-carb version, the cheesy hot steak wrap, substitutes a tortilla wrap for the bun — but it still has all the flavor!
Preparation time: 10 minutes
Cooking time: 8 minutes
Yield: 4 wraps
1/2 clove garlic
1 yellow onion
4 green peppers
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound thin-sliced deli roast beef
1/4 cup Italian salad dressing
4 low-carb whole-wheat tortillas
1 cup shredded Monterey Jack cheese
Finely mince the garlic.
Chop the onion.
Remove the stems and seeds, then slice the green peppers.
Place the olive oil in a heavy skillet.
Over medium heat, add the garlic, salt, and pepper, stirring to mingle the spices with the olive oil.
Add 1/4 cup onion and 2 cups green pepper.
Cook until the peppers are crisp-tender.
This should take no longer than 5 minutes.
Add the roast beef and salad dressing to the skillet, mixing well.
Cook until the roast beef is heated through, about 3 minutes.
Spoon 1/4 of the beef mixture evenly down the middle of each tortilla.
Sprinkle each tortilla with 1/4 cup cheese and roll them up.
Make sure to work quickly because the heat from the beef mixture makes the cheese melt inside your wrap.
Per serving: Calories 335 (From fat 206); Fat 23g (Saturated 8g); Cholesterol 52mg; Sodium 1,167mg; Carbohydrate 18g (Dietary fiber 9g); Protein 24g.
