Philly Cheesesteak Lettuce Wraps

INGREDIENTS

• 2 tbsp. vegetable oil, divided
• 1 large onion, thinly sliced
• 2 large bell peppers, thinly sliced
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 1 lb. skirt steak, thinly sliced
• 1 c. shredded provolone
• 8 large butterhead lettuce leaves
• 1 tbsp. freshly chopped parsley

DIRECTIONS

1. In a large skillet over medium heat, heat 1 tablespoon oil.
2. Add onion and bell peppers and season with oregano, salt, and pepper.
3. Cook, stirring often, until vegetables are tender, about 5 minutes.
4. Remove peppers and onions from skillet and heat remaining oil in skillet.
5. Add steak in a single layer and season with salt and pepper.
6. Cook until the steak is seared on one side, about 2 minutes.
7. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.
8. Add onion mixture back to skillet and toss to combine.
9. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute.
10. Remove from heat.
11. Arrange lettuce on a serving platter.
12. Scoop steak mixture onto each piece of lettuce.
13. Garnish with parsley and serve warm.

Link to recipe