Ingredients
- 1 lb thinly sliced steak (ribeye or flank works great)
- 1 medium green bell pepper, sliced
- 1 medium onion, sliced
- 1 cup shredded mozzarella or provolone cheese
- 1 tbsp olive oil or butter
- 2 tsp garlic powder
- 1 tsp paprika (optional)
- Salt and pepper, to taste
- Low-carb tortillas or egg roll wrappers (store-bought keto ones work, or make your own!)
Instructions
- Cook the Steak: Heat a skillet over medium heat with olive oil or butter. Add the steak, season with garlic powder, paprika, salt, and pepper, and cook until browned. Remove and set aside.
- Cook the Veggies: In the same skillet, add onions and bell peppers. Sauté until softened, then mix in the cooked steak.
- Assemble the Egg Rolls: Lay out your low-carb tortilla or wrapper. Place a small amount of the steak and veggie mix in the center and top with shredded cheese. Roll tightly like an egg roll (fold the sides in first, then roll it up).
- Crisp Them Up: Heat a clean skillet with a little oil and cook the egg rolls seam-side down until golden brown on all sides. Alternatively, you can bake them in an air fryer at 375°F (190°C) for 6–8 minutes until crisp.
- Serve: Enjoy warm with a side of sugar-free ketchup or a keto-friendly dipping sauce!
