Who doesn’t love an easy, quick dinner? Or lunch even! These lettuce wraps are just that. We are still in the heat of summer and right now I’m trying to use my oven as little as possible. Especially since our central air unit has died. Don’t worry, this crazy momma has a new unit on the way. I’m not the person who can live without AC. There is nothing worse than showering and blow drying your hair and then feeling like you need a shower all over again. This is exactly why I need AC hahaha, really though I can’t be alone feeling this way?!
Anyway, I like to whip these up for a quick dinner. I have one child who would eat any form of steak daily…and I mean daily. She’s a picky eater but this is one thing I know I can make and she will eat it. The other, well she eats just about anything you put in front of her. I’m pretty sure she’s a bottomless pit.
This nice thing with these lettuce wraps is how easy they are. They don’t require to many ingredient’s and depending on the age of your kids (if you have them) this is something they can make. I’ve been giving recipes to my kids and letting them go to town making them. Some require a little help on my part but I can’t tell you how nice it is to not have to make a whole meal every.single.day!
They have really enjoyed being in the kitchen. Granted most of the time they want to bake and I’ve had to put a stop to the constant goodies hanging a round here. Not because they aren’t yummy. This momma has a bad sweet tooth and I will devour everything. No self control. (At least I can admit it) 😉
Back to these scrumptious wraps…Give them a whirl. They are healthy, easy, and yummy! Gluten free? Then you need these!
Easy Cheesesteak Lettuce Wraps
Tip: Be sure to use very thinly sliced steak for this recipe. Placing the steak in the freezer for 20 minutes prior to slicing will make this task easier.
Prep time: 15 minutes
Cook time: 10-15 minutes
Serves: 4
Ingredients:
1 T. unsalted butter
2 T. extra virgin olive oil, divided
1 medium yellow onion, sliced thin
1 large green bell pepper, sliced thin
Sea salt and black pepper, to taste
1 lbs. Ribeye steak, sliced very thin
½ t. garlic powder
4-5 slices mild Provolone cheese
I large head Bibb lettuce, separated, rinsed, and patted dry
Directions:
- Add butter and one tablespoon olive oil to a large nonstick skillet set over medium heat. Add the onion and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion starts to soften, approximately 3-4 minutes.
- Increase the heat to medium-high and add the sliced peppers. Cook, stirring frequently, until the peppers are crisp-tender and nicely charred, approximately 3-4 minutes. Remove from heat and transfer the onions and peppers to a plate. Set aside.
- Add sliced steak to the skillet and adjust heat back to medium. Season with the garlic powder, plus salt and black pepper, if desired. Cook, stirring frequently, just until the meat is browned on all sides, approximately 2-3 minutes.
- Return the onions and peppers to the skillet and stir to combine. Remove from heat and top the mixture with the Provolone cheese slices. Cover and let stand for 1-2 minutes, or until the cheese is completely melted.
- To serve, remove cover and divide the cheesesteak mixture among the lettuce leaves. Enjoy!
Let me know if you try these! I’d love to know if you enjoy them as much as we do 🙂
