Philly Cheesesteak Lettuce Wraps

Whether you're going low-carb, looking for an easy game day appetizer, or need a meal-prep dream, these Philly Cheesesteak wraps are here to save the day. Packed with all your favorite components from the classic sandwich—tender skirt steak, onions, peppers, and melty cheese—you won't even miss the hoagie in these low-carb wraps. They're shareable, customizable, and just as perfect as an app as they are an easy lunch or weeknight dinner.

Yes, these wraps are made with provolone—NOT Cheez Whiz. Most places in Philly will offer both, so no need to stress. The most important thing is to choose a cheese that is relatively mild in flavor and melts well, like provolone or even American.

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

Step 1
In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and bell peppers and season with oregano, salt, and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes. Remove peppers and onions from skillet and heat remaining oil in skillet.

Step 2
Add steak in a single layer and season with salt and pepper. Cook until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.

Step 3
Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.

Step 4
Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.