Description
Philly Cheesesteak Lettuce Wraps offer a low-carb solution to the classic sandwich, combining tender steak, caramelized onions, and bell peppers wrapped in crisp lettuce for a lighter meal.
Ingredients
Scale
- 2 Tbsp. vegetable oil, divided
- 1 large onion, thinly sliced
- 2 large bell peppers, thinly sliced
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lb. skirt steak, thinly sliced
- 1 cup shredded provolone
- 8 large butterhead lettuce leaves
- 1 Tbsp. freshly chopped parsley
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add sliced onions and cook until softened. Add bell peppers, oregano, salt, and pepper. Cook until vegetables are caramelized. Remove from skillet.
- In the same skillet, add the remaining oil, increase heat, and add sliced steak. Season with salt and pepper. Cook until browned and cooked through.
- Return vegetable mixture to skillet with steak and combine. Reduce heat and sprinkle provolone evenly over the mixture. Cover until cheese is melted.
- Prepare the lettuce leaves by washing and patting dry. Place two overlapping leaves on each plate.
- Spoon cheesesteak mixture onto lettuce wraps, sprinkle with parsley, and serve immediately.
Notes
- To slice the steak thinly, partially freeze it for about 30 minutes.
- Skirt steak is best when cooked quickly to medium-rare or medium.
- Experiment with different cheeses like American cheese for a traditional taste.
- Store filling and lettuce leaves separately for meal prep purposes. Fillings can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 wraps
- Calories: 320
- Sugar: N/A
- Sodium: 380
- Fat: 22
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 6
- Fiber: 2
- Protein: 25
- Cholesterol: N/A