Cheesesteak
Lettuce Wraps
All the bold, savory flavors of a classic Philly cheesesteak — tender roast beef, sautéed peppers, onions, and mushrooms, topped with melted provolone — served in crisp butter lettuce cups instead of a hoagie roll. Ready in 20 minutes and completely on plan.
- Filling
- 1 lb deli roast beef, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ cup onion, thinly sliced
- 4 oz mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- — salt & black pepper, to taste
- — non-stick cooking spray
- To Serve
- 4 slices 2% provolone cheese
- 1 head butter lettuce, leaves separated
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1
Prep the vegetables
Thinly slice the bell pepper, onion, and mushrooms into uniform strips. Mince the garlic. Separate the butter lettuce leaves and arrange on a plate — set aside for serving.
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2
Sauté the vegetables
Spray a large skillet generously with non-stick cooking spray and heat over medium-high. Add the bell pepper, onion, mushrooms, and garlic. Cook, stirring occasionally, for 5–6 minutes until the vegetables are softened and starting to caramelize. Season with salt and pepper and add the Worcestershire sauce, tossing to coat.
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3
Add the roast beef
Add the thinly sliced roast beef to the skillet. Toss with the vegetables and cook for 2–3 minutes until heated through and the beef has absorbed all the juices from the pan.
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4
Melt the cheese
Lay the provolone slices over the top of the beef and vegetable mixture. Cover the skillet with a lid and let sit for 1–2 minutes until the cheese is fully melted and gooey.
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5
Assemble & serve
Spoon the cheesesteak mixture into individual butter lettuce cups, breaking through the melted cheese as you scoop. Serve immediately while everything is hot and the lettuce is still crisp.
- Worcestershire is key: Just a tablespoon adds that deep, savory umami flavor that makes a cheesesteak taste like a cheesesteak — don't skip it.
- Upgrade the beef: Deli roast beef keeps this quick and easy. For a more authentic cheesesteak experience, use shaved ribeye or sirloin from the butcher counter — cook over high heat for 2–3 minutes until just browned.
- Cover to melt: Putting a lid on the skillet traps steam and melts the provolone in about 90 seconds without drying out the filling underneath.
- Green bell pepper: Traditional Philly cheesesteaks use green bell pepper — swap the red for green or use a mix of both for a more classic flavor.
- Serve immediately: Butter lettuce softens quickly once filled — have everything ready to go before you add the beef to the pan so you can serve right away.