Philly Cheesesteak Lettuce Wraps

🛒 Ingredients

• 2 tablespoons vegetable oil, divided

• 1 large onion, thinly sliced

• 2 large bell peppers, thinly sliced

• 1 teaspoon dried oregano

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 pound skirt steak, thinly sliced

• 1 cup shredded provolone cheese

• 8 large butterhead lettuce leaves

• 1 tablespoon freshly chopped parsley

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🍳 Directions

Step 1:
In a large skillet over medium heat, heat 1 tablespoon of the oil.
Add the onion and bell peppers. Season with oregano, salt, and pepper.
Cook, stirring often, until the vegetables are tender, about 10 minutes.
Transfer the mixture to a plate and wipe out the skillet if needed.

Step 2:
Heat the remaining tablespoon of oil in the same skillet.
Add the steak in a single layer and season with salt and pepper.
Cook until seared on one side, about 2 minutes. Flip and cook another 2 minutes, or until cooked to your liking.

Step 3:
Return the onion and pepper mixture to the skillet and toss to combine.
Sprinkle the provolone over the steak and vegetables. Cover the skillet with a lid and cook until the cheese melts, about 1 minute.
Remove from heat.

Step 4:
Arrange the lettuce leaves on a serving platter.
Spoon the steak mixture onto each leaf.
Garnish with chopped parsley and serve warm.