Philly Cheesesteak Lettuce Wraps

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Beef plate

  Inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  1 lb or 454g

• Provolone

  Sorrento

  100g

• Lettuce

  Red leaf, raw

  800g

• Parsley

  Raw

  1 tbsp or 4g

Directions

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. 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. 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. Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.
2. Recipe by: Lauren Miyashiro (source: https://www.delish.com/cooking/recipe-ideas/recipes/a57493/no-carb-philly-cheesesteaks/)

Similar Foods

• Philly Cheesesteak Stew
• Keto Philly Cheesesteak Omelet
• Philly Cheesesteak Stuffed Peppers
• Hummus "Philly Cheese" Wrap
• Steak Lettuce Wraps
• Asian Lettuce Wraps