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–+ servings

Philly Cheesesteak Wraps in Butter Lettuce Cups

Skip the bread and enjoy these low-carb Philly cheesesteak wraps loaded with tender steak, peppers, onions, and melty provolone.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Beef, Main Course
Cuisine: American
Calories: 421
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tbsp avocado oil or vegetable oil divided
  • 1 large yellow onion thinly sliced
  • 2 large bell peppers, any color thinly sliced
  • 1 tsp dried oregano
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 lb skirt steak thinly sliced
  • 1 cup shredded provolone
  • 8 large butterhead lettuce leaves about 2 heads
  • 1 tbsp fresh parsley finely chopped

Method
 

  1. Warm 1 tablespoon of the oil in a large skillet over medium heat. Add the sliced onion and bell peppers, and season with oregano, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer the vegetables to a plate and set aside.
  2. Raise the heat to medium-high and add the remaining 1 tablespoon of oil to the skillet. Arrange the sliced steak in a single layer and season with salt and pepper. Sear without moving until well browned on one side, about 2 minutes. Flip and cook to your desired doneness, about 2 minutes more for medium.
  3. Return the onion and pepper mixture to the skillet and toss with the steak. Sprinkle the shredded provolone evenly over the top, cover the skillet with a tight-fitting lid, and cook just until the cheese melts, about 1 minute. Remove from the heat.
  4. Arrange the lettuce leaves on a serving platter. Spoon the steak and pepper mixture into each lettuce cup, dividing evenly. Garnish with chopped parsley and serve immediately while warm.

Nutrition

Calories: 421kcalCarbohydrates: 10gProtein: 32gFat: 28gSaturated Fat: 11gCholesterol: 82mgSodium: 470mgFiber: 2gSugar: 5g

Notes

For a more authentic Philly flavor, swap the skirt steak for thinly sliced ribeye.
Partially freeze the steak for about 15 minutes before slicing to make it easier to cut very thin strips.
If you like a little kick, tuck a few picked jalapeño slices into the wraps before serving.
Store any leftover filling separately from the lettuce in an airtight container in the fridge for up to 3 days.
Reheat the filling in a skillet over medium heat, letting the cheese remelt naturally.
The pepper-onion mixture can be made a day ahead and refrigerated; warm it back up in the skillet before cooking the steak.
Serve with sliced Hass avocado or a squeeze of Meyer lemon for a fresh California-style finish.

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