Philly Cheesesteak Lettuce Wraps Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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
