Keto Steak and Cheese Burrito

Using a sharp knife, thinly slice the partially frozen steak.

Place the sliced steak in a zip-top bag. Add soy sauce, Worcestershire sauce, dried thyme, paprika, and garlic powder. Seal the bag and mix until the steak is evenly coated. Let it marinate for at least 15 minutes.

Cook the marinated steak in a hot pan until browned and cooked through. Remove from the pan and set aside.

Prepare the vegetables by thinly slicing the bell peppers, onion, and mushrooms.

In the same pan, sauté the sliced vegetables over medium heat until softened and lightly caramelized. Remove from the pan and set aside.

To make the wrap, sprinkle the shredded mozzarella cheese in an even layer into a large, non-stick pan over medium heat.

Cook until the cheese is fully melted, bubbly, and the edges are golden brown.

Carefully slide the cheese wrap from the pan onto a cutting board.

Layer the cooked steak, provolone cheese slices, and sautéed vegetables down the center of the cheese wrap.

Tuck in the sides of the cheese wrap and roll it up tightly to form a burrito.

Slice the burrito in half and serve immediately.