What lettuce is best for wraps that don’t fall apart?

Butterhead lettuce is ideal because it's soft yet sturdy enough to hold the filling. Romaine hearts are another great option for extra crunch and durability. Avoid iceberg, as it tends to crack and leak easily.

Are Philly Cheesesteak Lettuce Wraps gluten-free?

Absolutely. This recipe contains no bread, flour, or wheat-based ingredients, making it naturally gluten-free. Just double-check your seasoning labels to ensure they're gluten-free too.

How do I keep the steak tender during cooking?

Avoid overcooking, and always slice the steak against the grain . Also, sear it quickly over medium-high heat without overcrowding the pan. This keeps the meat juicy and tender.

Can I prepare these lettuce wraps ahead of time?

Yes, but it’s best to store the filling and lettuce separately . Prepare the steak-veggie mixture and refrigerate it for up to 4 days. Assemble the wraps just before serving to keep the lettuce crisp and fresh.

Philly Cheesesteak Lettuce Wraps – Easy Low-Carb Recipe

Description

Philly Cheesesteak Lettuce Wraps are a low-carb, cheesy, protein-packed meal you’ll crave—ready in just 4 easy steps!

Ingredients

Scale

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 cup shredded provolone

8 large butterhead lettuce leaves

1 Tbsp. freshly chopped parsley

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Instructions

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onions and bell peppers, then season with oregano, salt, and freshly ground black pepper. Sauté for around 10 minutes, stirring occasionally, until the vegetables become soft and slightly caramelized. Transfer them to a bowl and set aside.
In the same skillet, add the remaining tablespoon of oil. Place the sliced steak in a single layer and season lightly with salt and pepper. Sear the steak for about 2 minutes on one side, then flip and cook another 2 minutes, or until it reaches your preferred doneness.
Return the cooked onions and peppers to the skillet with the steak. Mix everything together until evenly combined. Sprinkle shredded provolone over the mixture, cover the skillet with a lid, and let it melt for about 1 minute. Remove from heat once the cheese is gooey and melted.
Lay out the butter lettuce leaves on a large serving plate. Spoon the cheesy steak and veggie mix into each leaf. Garnish with freshly chopped parsley and serve while still warm.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Low carb
Cuisine: Dinner

Nutrition

Serving Size: 1
Calories: 446
Sodium: 709 mg
Fat: 31 g
Carbohydrates: 8 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 96 mg