Philly Cheesesteak Lettuce Wraps Recipe
Introduction
Philly Cheesesteak Lettuce Wraps offer a fresh, low-carb twist on the classic sandwich. Packed with tender steak, sautéed peppers and onions, and melted provolone, these wraps are a delicious and satisfying meal that’s quick to prepare.
Ingredients
- 2 Tbsp. vegetable oil, divided
- 1 large onion, thinly sliced
- 2 large bell peppers, thinly sliced
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 1 lb. skirt steak, thinly sliced
- 1 cup shredded provolone
- 8 large butterhead lettuce leaves
- 1 Tbsp. freshly chopped parsley
Instructions
- Step 1: In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add the sliced onion and bell peppers, then season with dried oregano, kosher salt, and freshly ground black pepper. Cook, stirring often, until the vegetables are tender, about 10 minutes. Remove the vegetables from the skillet and set aside.
- Step 2: Add the remaining tablespoon of oil to the skillet and heat. Place the thinly sliced skirt 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 continue cooking until the steak is seared on the other side and cooked to your preferred doneness, about 2 more minutes for medium.
- Step 3: Return the sautéed onion and pepper mixture to the skillet and toss with the steak to combine. Sprinkle the shredded provolone evenly over the top. Cover the skillet with a tight-fitting lid and cook until the cheese melts, about 1 minute. Remove from heat.
- Step 4: Arrange the butterhead lettuce leaves on a serving platter. Spoon the steak and vegetable mixture onto each lettuce leaf. Garnish with freshly chopped parsley and serve warm.
Tips & Variations
- For added heat, sprinkle red pepper flakes on the vegetables while cooking.
- Swap provolone with American or mozzarella cheese for a different flavor.
- Try using Romaine or iceberg lettuce if butterhead leaves aren’t available.
- To save time, use pre-sliced steak or leftover roast beef.
Storage
Store any leftover steak and vegetable mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through. Keep lettuce leaves separate and fresh, as they don’t store well once filled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of steak for this recipe?
Yes, flank steak or ribeye thinly sliced would also work well, providing different textures and flavors.
How do I slice the steak thinly if I don’t have a meat slicer?
Place the steak in the freezer for about 30 minutes until slightly firm. This makes it easier to slice thinly using a sharp knife.
Print
Philly Cheesesteak Lettuce Wraps Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
These Philly Cheesesteak Lettuce Wraps offer a low-carb, flavorful twist on the classic sandwich by replacing bread with crisp butterhead lettuce. Tender skirt steak, sautéed peppers and onions, and melted provolone cheese come together for a delicious, easy-to-make meal that’s perfect for a quick dinner or entertaining guests.
Ingredients
Vegetables
- 1 large onion, thinly sliced
- 2 large bell peppers, thinly sliced
- 8 large butterhead lettuce leaves
- 1 Tbsp. freshly chopped parsley
Meat
- 1 lb. skirt steak, thinly sliced
Dairy
- 1 cup shredded provolone cheese
Oils & Seasonings
- 2 Tbsp. vegetable oil, divided
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Vegetables: In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add the thinly sliced onion and bell peppers, then season with dried oregano, kosher salt, and freshly ground black pepper. Cook, stirring often, until vegetables are tender and slightly caramelized, about 10 minutes. Remove the vegetables from the skillet and set aside.
- Sear the Steak: Heat the remaining tablespoon of vegetable oil in the same skillet. Add the thinly sliced skirt steak in a single layer, seasoning with salt and pepper. Cook without moving for about 2 minutes until the steak is seared on one side. Flip and cook an additional 2 minutes for medium doneness or adjust based on your preference.
- Combine and Melt Cheese: Return the cooked onion and pepper mixture to the skillet with the steak. Toss to combine all ingredients evenly. Sprinkle the shredded provolone cheese over the top, then cover the skillet with a tight-fitting lid. Cook until the cheese melts, about 1 minute. Remove the skillet from heat.
- Assemble Lettuce Wraps: Arrange the butterhead lettuce leaves on a serving platter. Spoon generous portions of the steak, onion, pepper, and melted cheese mixture onto each leaf. Garnish with freshly chopped parsley. Serve warm and enjoy these flavorful and low-carb Philly Cheesesteak Lettuce Wraps!
Notes
- For a spicier kick, add sliced jalapeños to the vegetable mix.
- Use skirt steak or flank steak for the best texture and flavor.
- Butterhead lettuce works best for wraps due to its soft, yet sturdy leaves.
- Can be served with a side of marinara or hot sauce for extra flavor.
- To keep it gluten-free, confirm the vegetable oil and seasonings are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak, lettuce wraps, low carb, skirt steak, provolone cheese, easy dinner, American recipe, stovetop recipe
