Description
Philly Cheesesteak Lettuce Cups deliver cheesy beef and sautéed peppers wrapped in fresh lettuce. This low carb cheesesteak is perfect for an easy dinner or weeknight family meal. Enjoy tasty beef and pepper lettuce wraps without the carbs.
Ingredients
Scale
- 1 1/2 lbs. ribeye or flank steak cut into thin strips
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 2 tbsp butter
- 1/2 cup onion thinly sliced
- 1/2 medium green bell pepper thinly sliced
- 1/2 medium red bell pepper thinly sliced
- Salt and pepper to taste
- lettuce leaves for wraps see notes
- 1/2 cup shredded provolone cheese
Instructions
- Warm the olive oil in a skillet set over medium-high heat.
- Add the beef strips and cook them until browned and done to your liking.
- Pour the Worcestershire sauce over the beef and season with salt and pepper, mixing well.
- Take the beef out and keep it warm on a covered plate.
- In the same skillet, melt the butter and toss in the onions and peppers, cooking until they start to soften.
- Return the beef to the skillet, reduce the heat to low, and stir to blend all ingredients.
- Remove from heat and let the mixture cool briefly so the lettuce won’t wilt.
- Spoon the filling onto lettuce leaves and add 2 tbsp of shredded provolone cheese on top before serving.
Notes
- The best lettuce leaves for wraps are butter or bibb lettuce, romaine lettuce, or iceberg lettuce
- For a slightly different cheesesteak experience, you can use lean ground beef instead of steak, or ground beef of any leanness drained of excess fat
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 512kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 18g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 130mg