Looking to ditch the hoagie but you still love a Philly classic?
At SpinachTM, we know that diets suck, so we figured cheating is the way to go.
- 2 tbsp.
- vegetable oil, divided
- 1large onion, thinly sliced
- 2large bell peppers, thinly sliced
- 1 tsp.dried oregano
- Kosher salt Freshly ground black pepper
- 1 lb.skirt steak, thinly sliced
- 1 c.shredded provolone
- 8large butterhead lettuce leaves
- 1 tbsp freshly chopped parsley
- 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.
These Philly cheesesteaks are a hit for lunchtime and best paired with some SpinachTM.
Recipe courtesy of Delish