This low-carb easy Philly Cheese Steaks recipe with lettuce wraps are loaded with tender and juicy steak, provolone cheese, caramelized onions and peppers all nested in crisp bibb lettuce. Easily convert to a traditional cheesesteak with serve a traditional sub!
1lgHead of Bibb lettuceseparated, rinsed, patted dry
Instructions
Melt butter and one tablespoon olive oil in a large nonstick skillet set over medium heat. Add the onion and season with salt and black pepper, to taste. Cook onions, stirring occasionally, until the onion starts to soften, approximately 3-4 minutes.
Increase the heat to medium-high and add the sliced peppers to the large skillet with the caramelized onions. Cook, stirring frequently, until the peppers are crisp-tender and nicely charred, approximately 3-4 minutes. Remove from heat and transfer the onions and peppers to a plate. Set aside.
Add sliced steak to the skillet and adjust heat back to medium. Season with the garlic powder, plus salt and black pepper, if desired. Cook steak, stirring frequently, just until the meat is browned on all sides, approximately 2-3 minutes.
Return the onions and peppers to the skillet. Stir steak and vegetables to combine. Remove from heat and top the mixture with the Provolone cheese slices. Cover and let stand for 1-2 minutes, or until the cheese is completely melted.
To serve, remove cover, and divide the steak mixture among the lettuce leaves.
Notes
Be sure to use very thinly sliced steak for this recipe. Placing the steak in the freezer for 20 minutes prior to slicing will make this task easier.