Without question, you won’t miss the traditional hoagie bun with these low carb philly cheesesteak lettuce wraps. Plus, they’re made with provolone cheese, not fake cheese spray. Sure, that’s technically not the “authentic” way to make cheesesteaks, but that’s ok! They also make excellent leftovers as well, so you can enjoy them again at lunch the following day.
And even if you absolutely love cooking, it’s still nice to have some meals you can turn to when you’re running on fumes but don’t want the processed junk from fast food. Filled with delicious veggies, sizzling beef, and of course, melty cheese, this dish is hard to beat. Not to mention, these philly cheesesteak lettuce wraps only use one pan, making cleanup a breeze!
Ingredients:
- 2 tbsp. vegetable oil, divided
- 1 large onion, sliced thinly
- 2 large bell peppers, sliced thinly
- 1 tsp. dried oregano
- Kosher salt
- Ground black pepper
- 1-2 lb. skirt steak, sliced thinly
- 1 cup shredded provolone cheese
- 8 large butterhead lettuce leaves
- 1 tbsp. chopped parsley
Directions:
Step 1
In a large skillet over medium heat, heat 1 tablespoon of oil. Then, add the onion and bell peppers, and season with salt, pepper, and oregano. Cook, while stirring often, until the vegetables are tender, about 8-10 minutes or so. Once cooked, remove the peppers and onions from the skillet and heat the remaining oil in the skillet.
Step 2
Afterwards, add the steak in a single layer and season generously with salt and pepper. Cook the steak until it’s seared on one side, about 2 minutes. Flip and cook until the steak is seared on the other side for another 2 minutes, or more (if a greater cook is desired.)
Step 3
Following the steak, add the onion mixture back to the skillet and toss to combine. Sprinkle provolone cheese over both the steak and onions, then cover the skillet with a lid until the cheese has melted, about 1 minute. Remove from heat.
Step 4
Finally, arrange the lettuce leaves flat on a serving platter or plate. Scoop the steak and veggies onto each piece of lettuce. Garnish with parsley, serve and enjoy!
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