If you’re looking for a delicious and healthy alternative to the classic cheesesteak, look no further than these cheesesteak lettuce wraps!
Made with thinly sliced ribeye steak, veggies, and flavorful seasoning, these wraps are sure to be a hit with the whole family. Plus, they’re easy to make and can be on the table in under 30 minutes.
For the best results
This recipe calls for very thinly sliced steak. Make it easier to slice the steak by placing it in the freezer for 20 minutes.
- 1 tablespoon of unsalted butter
- 2 tablespoons of extra virgin olive oil — divided
- 1 medium yellow onion — thinly sliced
- 1 large green bell pepper — thinly sliced
- Sea salt and black pepper — to taste
- 1 lb. of ribeye steak— sliced very thinly
- ½ teaspoon of garlic powder
- 4-5 slices of mild Provolone cheese
- 1 large head of Bibb lettuce (or Butter/Romaine lettuce) — separated, rinsed, and patted dry
- Set a large nonstick skillet over medium heat with butter and one tablespoon of olive oil. Add the onion and season with salt and black pepper, to taste.
For around 3-4 minutes, cook, stirring occasionally, until the onion starts to soften.
- Turn the heat up to medium-high and add the sliced peppers. You want to cook the peppers (and stir frequently) for about 3 – 4 minutes until they’re crisp-tender and nicely charred.
Remove the skillet from heat and transfer the onions and peppers to a plate. Set aside.
- Then add the sliced steak to the skillet and adjust the heat to medium. Season with garlic powder. You can also add salt and black pepper to your liking. Just until all sides of the meat are browned, cook for 2 to 3 minutes, stirring frequently.
- Toss the onions and peppers back into the skillet once more and mix to combine.
- Remove the mixture from the heat and top it with the Provolone cheese slices. Put the lid on and let it sit for 1-2 minutes, or until the cheese has fully melted.
- When you’re ready to serve, take the lid off and divide the cheesesteak mixture among the lettuce leaves.