Ingredients
Scale
- 1 lb (450 g) ribeye steak, thinly sliced
- 1 cup shredded provolone cheese
- 1 large bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 sheet of low-carb puff pastry or keto dough (optional for extra crispiness)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté sliced steak until browned and cooked through. Season with salt, pepper, garlic, and onion powders. Set aside.
- If using pastry, roll out and cut into rectangles. Place sliced steak and peppers on each piece, top with cheese, then roll up or fold over to enclose filling.
- Place rolls on a baking sheet lined with parchment paper. Brush tops with remaining olive oil.
- Bake for 20-25 minutes until golden and crispy. Serve hot.
Notes
- Can substitute with shredded chicken or turkey for variation.
- Use fresh bell peppers for extra crunch and flavor.
- For dairy-free, use plant-based cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Bake, sauté
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 roll
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
