Wednesday, January 20, 2016

Philly Cheesesteak Lettuce Wraps

Hello again!

I may have mentioned this before, but I only recently started eating steak. I KNOW. Weird. Growing up, I never liked it. I can't even remember what made me try it again after years of not liking it, but the important thing is that I did. And it was like a light bulb went off over my head. Like, "what took you so long?" Or, "where have you been all my life?"

Because now I'm all about <3 steak <3.

Over the summer, I tried my first Philly Cheesesteak. My dad made it. Steak and peppers and onions grilled to perfection on a roll and topped with melted cheese. It was a life-changing moment, I guess, because since then I've been a steak lover.

For this recipe, I had to cook a steak for the first time. I decided to use my George Foreman Grill to cook it, and it came out pretty good.

After the steak was cooked, I cut it up and put it back on the Foreman to melt the cheese. If you don't have a Foreman, you can grill the steak, cook it in the over, or sear it - whatever you choose. You can also use a broiler to melt the cheese when you're done.

Here's a tip for melting the cheese using a Foreman: once the steak and cheese are back on the grill, DON'T close the grill all the way. I just held the lid about an inch above the cheese for 30-45 seconds and it melted the cheese really fast.

This recipe is super easy. The most time consuming thing is cutting the peppers and onions and waiting for them to cook. But over medium/high heat, it really doesn't take that long.

To make these healthier, I swapped the carby rolls for iceberg lettuce wraps. 

As an optional extra, you can add some chipotle mayo to the lettuce wraps. Definitely not necessary, but it does give it that extra kick! One of my favorite blogs, Pinch of Yum, recommends Sir Kensington's so that's what I use. One tablespoon can be distributed among three wraps - you definitely don't need a lot.

And that's that! Enjoy!


  • 1/2 tbsp salted butter
  • 1 medium vidalia onion, sliced thin
  • 5.5 oz lean beef sirloin, seasoned with salt, pepper, garlic powder, and steak seasoning
  • 1 green bell pepper, sliced thin
  • 2 slices part-skim provolone cheese
  • 6 iceberg lettuce leaves

Serving size: 3 wraps
Servings per recipe: 2
Weight Watchers Smart Points value: 7


  1. Place the butter in a large skillet over medium heat. Once melted, add the onions and cook until golden brown (caramelized), stirring occasionally.
  2. While the onions are cooking, cook the steak. I cooked mine on the Foreman Grill (preheated to 400 and seasoned with steak seasoning, salt, pepper, and garlic powder). It took about 7-8 minutes to cook through.
  3. When the onions are done, remove them from the skillet. Place the skillet back on the stove and give it a spray with no-calorie cooking spray. Add the peppers and cook until soft, stirring occasionally. You may need to re-spray the skillet and stir the peppers if they dry up while cooking.
  4. When the peppers are done, lower the heat to low. Add the onions back into the pan and stir occasionally. (NOTE: this is just to keep the peppers and onions warm while you prepare the rest of the meal. You could also remove them from the heat - they shouldn't cool off too much).
  5. When the steak is done cooking, remove from the heat (but do NOT turn off the grill). Slice the steak thin, and then return it to the grill. Add the provolone on top and let sit until the cheese melts (it helps if you partially close the Foreman - almost as if you're broiling. Don't close it all the way - you'll have to hold it, but this will melt the cheese in about 30 seconds).
  6. Distribute the peppers and onions among the iceberg leaves. Top with the steak and cheese. Roll up and enjoy!

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