Recipe courtesy of Bobby Deen
Cheese Steak Lettuce Cups
Total:
40 min
Active:
40 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
40 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 small London broil, sliced paper-thin
  • Salt and freshly ground black pepper
  • Canola oil
  • 1 Vidalia onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 cup reduced-fat shredded provolone cheese
  • 24 butterhead lettuce leaves

Directions

Heat a grill to high heat.

Lay the steak slices on the grill and sprinkle with salt and black pepper. Grill to medium-rare, 4 minutes per side, or longer if desired. Remove and tent with foil while you prepare the vegetables.

Place a grill pan over high heat and spray with canola oil. Add the onions and bell peppers, season with salt and black pepper and grill until well-marked and have softened, about 10 minutes. Reduce the heat and push the vegetables to the middle of the grill pan, then top with the provolone cheese and let melt. 

Arrange the lettuce cups on a platter. Divide the peppers and onions among the lettuce cups and top with the steak slices. 

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