Keto Philly Cheesesteak Wraps

From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH

The brain primarily uses glucose as its fuel source, but has the ability to switch to ketones from the breakdown of fats when glucose is unavailable. Being able to switch between using glucose and ketones for fuel is sometimes called “metabolic flexibility” and can help keep the brain and body optimized. Following a low carbohydrate ketogenic diet for a set period of time can help increase your metabolic flexibility. Here is a ketogenic version of a delicious and familiar sandwich that can be made for a quick healthy dinner.

Ingredients

• 1 lb skirt steak, thinly sliced (freeze steak for 30 mins to slice more easily)
• 1 large onion, thinly sliced
• 2 large bell peppers, thinly sliced
• 1 tsp dried oregano
• 8 large butterhead lettuce leaves
• 1 tbsp freshly chopped parsley
• 1 cup shredded provolone
• 2 tbsp butter, divided
• Kosher salt
• Freshly ground black pepper

Directions

• Heat half the butter in a skillet over medium heat. Add in the onion and red bell pepper. Season with salt and pepper and oregano. Saute for about 5 - 10 minutes, stirring occasionally. Remove from skillet and set aside. 
• Heat the other half of the butter in the skillet. Add the skirt steak to the pan. Season with salt and pepper. Cook the steak on both sides for about 2 - 4 minutes. Once the steak is cooked to your standards, add the onion and bell peppers to the pan. Stir together well. Add the shredded provolone cheese to the skillet. Put a lid over the skillet and let cook until cheese starts to melt. 
• Place the lettuce leaves on a plate and spoon the steak mixture on each lettuce leaf. Garnish with parsley.