Philly Cheesesteak Lettuce Wraps

Source

Prep Time	Cook Time	Total Time	Servings
		30 minutes

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

Instructions

1. In a large skillet over medium heat, heat 1 tablespoon of oil. Add onion and bell peppers, then season with oregano, salt, and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes. Remove peppers and onions from the skillet.
2. Heat the remaining 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 desired doneness.
3. Return the onion and pepper mixture to the skillet and toss to combine. Sprinkle provolone cheese over the top, cover with a lid, and cook for about 1 minute until the cheese melts. Remove from heat.
4. Arrange lettuce leaves on a serving platter. Scoop the steak mixture onto each leaf, garnish with parsley, and serve warm.