Philly Cheesesteak Lettuce Wraps
These were so good. Soft juicy steak, tender-crisp veggies, melty cheese, and the lettuce was a great compliment.
2 tablespoons Olive Oil
1 large Onion (sliced into strips)
2 large Bell Peppers (sliced into strips)
1 teaspoon Dried Oregano
1 pound Skirt Steak
1 cup shredded Provolone
8 large Butterhead Lettuce leaves
In a large skillet over medium heat, heat 1 tablespoon Olive Oil.
Add Onion and Bell Pepper.
Season with Salt, Pepper, and Oregano.
Cook, stirring often, until vegetables are tender, about 5 minutes.
Remove Peppers and Onions from the skillet.
Add remaining Oil.
Add Steak and season with Salt and Pepper.
Cook until the steak is seared and cooked to your liking. About 2 minutes per side for medium.
Add onion mixture back to the skillet and toss to combine.
Sprinkle Provolone over Steak and Onions.
Cover skillet with a lid and cook until the Cheese is melty about 1 minute.
Remove from heat.
Arrange Lettuce on a serving pattern.
Scoop the Steak mixture into each piece of Lettuce.
Note: I used Butter Lettuce... The Man had Hogie Rolls.