Dinner · 25 min · american

Cheesesteak Lettuce Cups

American flavors, weeknight effort. Sirloin steak meets provolone in a 25-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Sirloin steak
• 6 slices Provolone
• 1 Bell pepper
• 1 Onion
• 1 head Butterhead lettuce
• 1 tbsp Worcestershire sauce
• 2 tbsp Olive oil

Steps

1. Freeze the steak 20 minutes first — semi-frozen meat slices paper-thin with almost no effort.
2. Slice as thin as you can against the grain.
3. Sear the beef in a ripping-hot oiled skillet in a single layer, 90 seconds; season with salt, pepper, and the Worcestershire; set aside.
4. Soften the sliced pepper and onion in the same pan, 6 minutes, until sweet and charred at the edges.
5. Return the beef to the pan, lay the provolone over the top, and cover 1 minute until completely melty.
6. Toss everything so the cheese drapes through the meat in gooey ribbons.
7. Spoon into crisp lettuce cups and eat immediately, before the leaves wilt.

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