Sigh. I love bread. I really do. In every form they have figured out how to make bread, I adore it. But it does not adore me so well so I try to be wary of eating bread with every meal. So, lettuce wraps. Everyone…I keep trying. I think there is some secret to using lettuce as a bread substitute I have not cracked yet. I think part of it is Publix fails in having the kind of lettuce everyone suggests to use (Bibb) so I usually am trying to make iceberg lettuce work and let’s be honest…it never works for much of anything. So, I’ll keep trying!
This recipe is tasty and if anyone has Philly cheesesteak cravings, this should satisfy it! The recipe lightens the recipe a lot and it was super simple, always a bonus. I also always enjoy when I get to have steak at home (with cheese!).
Philly Cheesesteak Lettuce Wraps (original recipe on SkinnyMs.)
Serves 4 (with two wraps a piece)
1/2 tablespoon olive oil
1 pound lean steak (I used the kind they sell for stir-frys as it’s already cut!)
1/2 teaspoons salt
1/4 ground black pepper
2 teaspoons dry oregano leaves
1 yellow onion, sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper sliced into strips
8 large lettuce leaves (I used iceberg – it fails. Try for the original recipe recommendation: bibb lettuce)
1/2 cup shredded provolone cheese (I have some Italian mix as Publix didn’t have a straight provolone option to buy)
- In a large skillet over high heat, add the olive oil. Once hot, add the steak and season with salt and pepper. The oil will splatter so be on guard for that!
- Add the oregano, onion, and the green and red bell peppers. Cook for 5 to 10 minutes or until the beef is cooked through and the peppers and onions are soft.
- Spoon the mixture into the lettuce cups and sprinkle cheese on top. Serve hot so the cheese melts for you.