Philly Cheesesteak Lettuce Wraps Recipe

Introduction

Philly Cheesesteak Lettuce Wraps offer a fresh, lighter take on the classic sandwich without losing any of its bold flavor. These wraps combine tender steak, sautéed peppers and onions, and melted provolone, all wrapped in crisp butterhead lettuce for a satisfying low-carb meal.

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

1. Step 1: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onion and bell peppers, then season with oregano, salt, and pepper. Cook, stirring often, until the vegetables are tender, about 10 minutes. Remove the peppers and onions from the skillet and set aside.
2. Step 2: Add the remaining tablespoon of oil to the same skillet. Place the sliced skirt steak in a single layer, seasoning with salt and pepper. Cook for about 2 minutes without moving to sear one side, then flip and cook another 2 minutes for medium doneness.
3. Step 3: Return the cooked onions and peppers to the skillet with the steak, tossing to combine. Sprinkle the shredded provolone evenly over the mixture, then cover the skillet with a tight-fitting lid. Cook for about 1 minute until the cheese melts. Remove from heat.
4. Step 4: Arrange the butterhead lettuce leaves on a serving platter. Spoon the warm steak and vegetable mixture onto each leaf, garnish with freshly chopped parsley, and serve immediately.

Tips & Variations

• For extra flavor, marinate the steak slices in a splash of Worcestershire sauce and garlic before cooking.
• Try different cheeses like mozzarella or sharp cheddar for a unique twist.
• If you prefer spicy, add sliced jalapeños when sautéing the peppers and onions.
• Butterhead lettuce works best because of its soft, pliable leaves, but romaine can be used as a crunchier alternative.

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 and the cheese softens again. Keep the lettuce leaves separate to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, ribeye or sirloin thinly sliced works well as alternatives, as they are tender and flavorful when cooked quickly.

How do I slice the steak thinly?

Freeze the steak for about 30 minutes until firm but not frozen solid, then use a sharp knife to slice against the grain as thinly as possible for the best texture.

Philly Cheesesteak Lettuce Wraps Recipe

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★★★★★

4.9 from 104 reviews

These Philly Cheesesteak Lettuce Wraps offer a low-carb, flavorful twist on the classic sandwich by using crisp butterhead lettuce leaves instead of bread. Loaded with tender skirt steak, sautéed peppers and onions, and melted provolone cheese, these wraps are quick to prepare and perfect for a satisfying yet lighter meal.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Vegetables

• 1 large onion, thinly sliced
• 2 large bell peppers, thinly sliced
• 8 large butterhead lettuce leaves
• 1 tbsp. freshly chopped parsley

Meat & Dairy

• 1 lb. skirt steak, thinly sliced
• 1 cup shredded provolone cheese

Pantry & Seasonings

• 2 tbsp. vegetable oil, divided
• 1 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Sauté the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the thinly sliced onion and bell peppers, then season with dried oregano, kosher salt, and freshly ground black pepper. Cook, stirring frequently, until the vegetables are tender and caramelized, about 10 minutes. Remove the cooked peppers and onions from the skillet and set aside.
2. Cook the Steak: Add the remaining 1 tablespoon of vegetable oil to the same skillet and heat over medium-high heat. Place the thinly sliced skirt steak in a single layer and season with salt and pepper. Cook without moving for about 2 minutes until the steak sears on one side. Flip the steak slices and cook for another 2 minutes or until cooked to your desired doneness (medium suggested).
3. Combine and Melt Cheese: Return the sautéed onions and peppers to the skillet with the steak. Toss everything together to combine evenly. Evenly sprinkle the shredded provolone cheese over the steak and vegetable mixture. Cover the skillet with a tight-fitting lid and let it cook for about 1 minute until the cheese has melted thoroughly. Remove the skillet from heat.
4. Assemble the Wraps and Serve: Arrange the butterhead lettuce leaves on a serving platter. Spoon generous portions of the warm steak, pepper, and onion mixture onto each lettuce leaf. Garnish with freshly chopped parsley and serve immediately while warm.

Notes

• Thinly slicing the steak and vegetables ensures even cooking and better texture in the wraps.
• Use butterhead lettuce for its soft texture and ability to hold fillings without tearing easily.
• For a spicier version, add sliced jalapeños or a dash of hot sauce to the vegetable mixture.
• These wraps are best served immediately to maintain the crispness of the lettuce.
• Leftover steak mixture can be refrigerated for up to 2 days and reheated gently before serving.

Keywords: Philly cheesesteak, lettuce wraps, low carb, skirt steak, provolone cheese, sautéed peppers and onions, quick dinner, healthy wraps