Get ready to fall in love with these Philly Cheesesteak Lettuce Wraps! Combining the savory goodness of traditional Philly cheesesteaks with the fresh crunch of butterhead lettuce, this dish is a low-carb, high-flavor twist on a beloved classic. Perfect for a quick weeknight dinner or a satisfying lunch, these wraps are both delicious and nutritious.
When my husband first tasted these Philly Cheesesteak Lettuce Wraps, his eyes lit up, and I knew we had a new household favorite. Our kids, who can be picky eaters, also devoured them with enthusiasm. It all started when we decided to cut down on carbs but didn’t want to sacrifice the rich flavors of our favorite meals. After some experimentation, these wraps were born, and they’ve been a hit ever since, offering a delightful balance of juicy steak, melted provolone, and crisp lettuce.
Why These Philly Cheesesteak Lettuce Wraps?
1. Low-Carb Delight: Ditch the bread and enjoy all the flavors of a Philly cheesesteak in a low-carb, lettuce-wrapped form. 2. Quick and Easy: Ready in just 30 minutes, these wraps are perfect for busy weeknights. 3. Packed with Flavor: Juicy skirt steak, sautéed onions and bell peppers, and melted provolone create an explosion of taste with every bite. 4. Fresh and Crunchy: Butterhead lettuce adds a refreshing crunch, making each wrap a delightful combination of textures.
Ingredients:
- 2 tablespoons (30ml) vegetable oil, divided
- 1 large onion, thinly sliced
- 2 large bell peppers, thinly sliced
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 1 pound (450g) skirt steak, thinly sliced
- 1 cup (100g) shredded provolone cheese
- 8 large butterhead lettuce leaves
- 1 tablespoon freshly chopped parsley
Directions:
- Cook the Vegetables: In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add the sliced onion and bell peppers. Season with oregano, kosher salt, and freshly ground black pepper. Cook, stirring often, until the vegetables are tender, about 10 minutes. Remove the peppers and onions from the skillet and set aside.
- Cook the Steak: Heat the remaining tablespoon of vegetable oil in the same skillet. Add the thinly sliced skirt steak in a single layer. Season with salt and pepper. Cook until the steak is seared on one side, about 2 minutes. Flip the steak and cook until seared on the second side and cooked to your liking, about 2 minutes more for medium.
- Combine and Melt: Return the onion and pepper mixture to the skillet and toss to combine with the steak. Sprinkle the shredded provolone cheese over the steak and vegetables. Cover the skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.
- Assemble the Wraps: Arrange the butterhead lettuce leaves on a serving platter. Scoop the steak mixture onto each piece of lettuce. Garnish with freshly chopped parsley and serve warm.
Notes:
- Cheese Alternatives: If you prefer, you can use mozzarella or a sharp cheddar cheese instead of provolone.
- Vegetable Variations: Feel free to add mushrooms or jalapeños for extra flavor and heat.
- Make Ahead: You can prepare the steak and vegetable mixture in advance and reheat before assembling the wraps for a quick meal.
