Cheesesteak had its humble beginnings in a hot dog cart in Philadelphia roughly 80 years ago, but people still debate what cheese makes the perfect sandwich to this day! Depending on who you ask, they may tell you provolone or American – it’s been almost a century, and there’s still no consensus!
Some food feuds may never be settled, but there’s no arguing with this recipe for no-carb cheesesteaks with provolone cheese. Served in a green pepper, this delicious meal is totally mouth-watering – and best of all, bariatric friendly!
- 2 tbsp. vegetable oil
- 1 large onion, thinly sliced
- 2 large bell peppers, thinly sliced
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 1 lb. lean skirt steak, thinly sliced
- 1 cup shredded provolone
- 8 large butterhead lettuce leaves
- 1 tbsp. chopped parsley
- Heat 1 tablespoon of oil in a large skillet over medium heat, then add onion and bell peppers. Season with oregano, salt and pepper. Cook, stirring often, until the onions and peppers are tender, about 5 minutes. Remove peppers and onions from skillet and heat remaining oil in 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 is 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.
This recipe comes courtesy of Delish, and was written up by Lauren Miyashiro.