Are you thinking of creative new ways to provide your family with a scrumptious yet nutritious meal at lunch or dinner time? Well, then you’re in luck. These Philly Cheesesteak lettuce wraps are an intriguing twist on Philadelphia’s signature dish, proving delicious, nutritious, and filling.
- 1 pound skirt steak, thinly sliced
- 1 cup shredded provolone
- 2 tablespoons vegetable oil
- 2 large bell peppers
- 1 large onion, sliced
- 1 teaspoon dried oregano
- 1 tablespoon chopped parsley
- 8 large lettuce leaves
- Ground black pepper
- Pour the vegetable oil into a large skillet and cook over medium heat. Add bell peppers and onion to the pan before flavoring with oregano, pepper, and salt. Cook the vegetables for about 10 minutes, continuing to stir, before removing the onions and peppers. Leave the oil in the skillet and continue heating.
- Place steak into the skillet, seasoning with salt and pepper according to your preference. Allow the steak to cook on one side until seared before flipping onto the other. It should take around 2 minutes for each side. If still underdone, repeat the process for another 2 minutes per side.
- Toss the onions back into the skillet and combine with the steak. Sprinkle provolone onto the steak and then place a tight-fitting lid over the skillet. Leave for one minute or until the cheese is melted. Finally, remove the steak mixture and place pieces on each piece of lettuce, making a lettuce wrap.