Description
All the bold, savory flavors of a classic cheesesteak wrapped in crisp, refreshing lettuce. This lighter twist delivers tender beef, sautéed peppers and onions, and perfectly melted provolone in every satisfying bite.
Ingredients
Units
Scale
- 1 pound thinly sliced beef sirloin
- 1 tablespoon olive oil
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 slices provolone cheese
- 8 large romaine or butter lettuce leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium high heat for a few minutes.
- Toss the sliced bell pepper and onion together in a bowl so they are ready to cook.
- Add olive oil to the hot skillet, then add the sliced vegetables. Cook for 4 to 5 minutes until soft and slightly caramelized. Remove them from the skillet and set aside.
- In the same skillet, add the thinly sliced beef. Season with salt and black pepper, then cook for 3 to 4 minutes until browned. Return the vegetables to the skillet and stir to combine.
- Lay the provolone slices over the beef mixture and allow them to melt for 1 to 2 minutes.
- Spoon the warm beef and vegetable mixture into the lettuce leaves.
- Serve immediately while warm and melty.
Notes
- Slice the beef thinly by partially freezing it for about 20 minutes before cutting.
- Cook the beef in batches if necessary to avoid overcrowding the pan.
- Store leftover filling in an airtight container in the refrigerator for up to 2 days.
- Assemble the lettuce wraps just before serving to keep the leaves crisp.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg