You may not pass over the hoagie in these low-carb Keto Philly Cheesesteak lettuce wraps. Yes, they are made with provolone—NOT Cheez Whiz. And earlier than you get all riled up, no, they may be no longer in any manner genuine. We’ll be the primary to admit it!
Freshly ground black pepper
- 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 5 minutes. Remove peppers and onions from skillet and heat remaining oil in a skillet.
- Add steak in a single layer and season with salt and pepper. Cook until the 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.
- 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.
- Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.