18 February 2020 ( 43 views )

Philly Cheesesteak Lettuce Wraps

  • 2 tbsp. 

    vegetable oil, divided

  • large onion, thinly sliced

  • large bell peppers, thinly sliced

  • 1 tsp. 

    dried oregano

  • Kosher salt

  • Freshly ground black pepper

  • 1 lb. 

    skirt steak, thinly sliced

  • 1 c. 

    shredded provolone

  • large butterhead lettuce leaves

  • 1 tbsp. 

    freshly chopped parsley

  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and bell peppers and season with oregano, salt, and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove peppers and onions from skillet and heat remaining oil in skillet.
  2. Add steak in a single layer and season with salt and pepper. Cook until the steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.
  3. Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.
  4. Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.

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