Keto Steak and Cheese Burrito

Name: Keto Steak and Cheese Burrito (Mozzarella Wrap)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb steak (such as ribeye or sirloin), partially frozen; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 8 oz cremini mushrooms, thinly sliced; 1 yellow onion, thinly sliced; 2 tbsp soy sauce; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp paprika; 1 tsp garlic powder; 2 cups shredded mozzarella cheese; 4 slices provolone cheese

This keto steak and cheese burrito swaps a traditional tortilla for a crispy, golden-brown mozzarella cheese wrap, keeping it low-carb while delivering savory, marinated steak with caramelized peppers, onions, and mushrooms.

🌍American 🏷️Keto 🏷️Cheesesteak 🏷️Burrito 🏷️Steak Cheese wrap

🏷️

🏷️Low-carb

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TikTok

Total

40 min

Servings

1

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb steak (such as ribeye or sirloin), partially frozen
1 red bell pepper, thinly slicedoptional
1 green bell pepper, thinly slicedoptional
8 oz cremini mushrooms, thinly slicedoptional
1 yellow onion, thinly slicedoptional
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp paprika
1 tsp garlic powder
2 cups shredded mozzarella cheese
4 slices provolone cheese

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Instructions

1
Using a sharp knife, thinly slice the partially frozen steak.
2
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.
3
Cook the marinated steak in a hot pan until browned and cooked through. Remove from the pan and set aside.
4
Prepare the vegetables by thinly slicing the bell peppers, onion, and mushrooms.
5
In the same pan, sauté the sliced vegetables over medium heat until softened and lightly caramelized. Remove from the pan and set aside.
6
To make the wrap, sprinkle the shredded mozzarella cheese in an even layer into a large, non-stick pan over medium heat.
7
Cook until the cheese is fully melted, bubbly, and the edges are golden brown.
8
Carefully slide the cheese wrap from the pan onto a cutting board.
9
Layer the cooked steak, provolone cheese slices, and sautéed vegetables down the center of the cheese wrap.
10
Tuck in the sides of the cheese wrap and roll it up tightly to form a burrito.
11
Slice the burrito in half and serve immediately.

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Tips & Notes

Pro tips

Partially freeze the steak for 1–2 hours before slicing to get clean, thin pieces that cook evenly and quickly.
Cook the mozzarella wrap first and let it cool slightly on a plate so it becomes pliable enough to wrap without tearing.
Slice all vegetables uniformly and cook the steak separately from the veggies, then combine at the end to prevent overcooking the meat.
Use a cast-iron or well-seasoned stainless steel skillet to achieve a deep brown crust on the steak through the soy-Worcestershire marinade.

Substitutions

Red bell pepper or yellow bell pepper → poblano pepper (slightly spicier, more savory)
Cremini mushrooms → shiitake or oyster mushrooms (earthier flavor)
Soy sauce + Worcestershire → liquid smoke + salt + a dash of balsamic vinegar (more depth)

Storage & make-ahead

Store cooked steak and vegetable filling separately in airtight containers for up to 4 days; reheat gently in a skillet, then assemble with a fresh warm mozzarella wrap.

Equipment

non-stick skillet or cast-iron skillet · sharp knife for slicing steak and vegetables

Common Questions

Can I use a different cut of steak for this recipe?

Yes. Ribeye and sirloin work best, but flank, skirt, or New York strip are also good choices. Partially freeze the steak first to make it easier to slice thinly.

How do I make the mozzarella cheese wrap crispy?

Use low-moisture mozzarella cheese and cook it in a non-stick skillet over medium-high heat until it forms a golden-brown, lacy edge. It should hold together enough to wrap but be slightly flexible while still warm.

Can I prepare the steak marinade ahead of time?

Yes. Mix the soy sauce, Worcestershire sauce, thyme, paprika, and garlic powder in advance and refrigerate. Marinate the partially frozen steak for 2–4 hours before cooking for best flavor.

Is this recipe truly keto-friendly?

Yes. The mozzarella wrap contains negligible carbs, and the steak and vegetables are all low-carb. One burrito fits standard keto macros, though exact carb count depends on portion size.

Can I meal prep these burritos?

The cooked steak and vegetable filling can be stored separately for up to 4 days. Assemble fresh with a warm mozzarella wrap just before eating for the best texture.