Cook the veggies: In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté bell peppers and onions until soft and slightly caramelized. Remove and set aside.
Cook the steak: In the same skillet, add the remaining oil and cook the sliced steak for 3–5 minutes until browned. Season with salt, pepper, and garlic powder.
Assemble the roll-ups: Lay out a tortilla or keto wrap. Place some cooked steak, sautéed peppers, and onions on top. Add a slice of cheese.
Roll and melt: Roll up tightly. You can place the roll-ups back in the skillet, cover, and heat on low for 2–3 minutes until the cheese melts.
Serve: Slice in half if desired and enjoy your keto-friendly Philly cheesesteak goodness!
If you want, I can also give a mini version that’s perfect for snack bites or appetizers, still keto and cheesy, ready in 15 minutes. Do you want me to do that?
