PREP TIME: 10 minutes
COOKING TIME: 15 minutes
MAKES 4 servings
For those not in the know, a Philly cheesesteak is a simple delicacy that originates from Philadelphia—a sandwich comprising finely sliced steak, sautéed onions and bell peppers, and processed cheese sauce, served in a soft white hoagie roll. In this version, the processed cheese sauce is replaced with real melted cheese and the bread is exchanged for large crunchy romaine lettuce leaves, which cuts the carbs dramatically and still delivers an extremely satisfying meal.
2 (8-oz/225-g) boneless rib-eye steaks
2 tablespoons olive oil
2 red bell peppers, sliced
½ white onion, sliced
3 cloves garlic, minced
2 cups (220 g) shredded full-fat cheese (any combination you like—half provolone and half Gruyère works well)
8 large romaine lettuce leaves
- Place the steaks in the freezer for 30 to 40 minutes (very cold meat is easier to slice).
- Using a sharp knife, slice the steak into thin strips and set aside.
- Place a large frying pan over medium-high heat. Add the oil to the pan and heat. Add the sliced red peppers and white onion to the hot oil and sauté for 5 minutes, or until softened. Add the garlic and continue to cook for an additional 3 to 5 minutes, until the vegetables are golden brown and caramelized. Transfer the vegetables to a plate and set aside.
- Add the sliced steak to the hot frying pan and stir-fry for 2 to 3 minutes, until fully cooked and browned. Add the peppers and onions back to the pan and stir well. Sprinkle the shredded cheese over the steak, cover the pan with a lid, and continue to cook for an additional 2 to 3 minutes, until the cheese is melted and bubbling. Transfer the meat and vegetable mixture to a plate and allow to cool for 3 to 5 minutes.
- Assemble the wraps: Stack 2 lettuce leaves per wrap and top with a quarter of the steak mixture. Carefully roll the lettuce around the filling, cut each lettuce wrap in half, and secure with cocktail skewers. Serve immediately.