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, leaves or 1g

• 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 cheese

  1 cup, diced or 132g

• Lettuce

  Red leaf, raw

  8 leaf outer or 136g

• 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 10 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 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
• Tofu Peanut Lettuce Wraps Vegan lettuce wraps with a peanut dipping sauce
• Shrimp Lettuce Wraps