Cheesesteak Lettuce Cups are a lower carb way to still enjoy your favorite cheesesteak. This recipe is made especially delicious thanks to Certified Angus Beef® Brand ribeye steaks. This post is sponsored by the Certified Angus Beef® brand in conjunction with Sunday Supper LLC. All opinions are my own.
People are so passionate about their cheesesteaks, aren’t they? I’m not about to call these Philly Cheesesteak Lettuce Cups. The last thing I want to do is offend someone by not making an authentic Philly style cheesesteak. Besides, the only time I’ve had a cheesesteak in Philly was about 17 years ago. I remember there being cheese sauce instead of regular cheese. Is that authentic? What makes cheesesteaks authentic Philly cheesesteaks? I really have no idea, to be honest.
So instead of trying to make the “real deal”, I’m sharing how I make a cheesesteak (but in lettuce cup form). I start with very thinly sliced Certified Angus Beef® ribeye, thinly sliced yellow onions, mushrooms and green bell peppers. Then I top it all off with a sprinkling of shredded provolone cheese. It may not be authentic, but it sure is delicious.
I do know the key to a good cheesesteak is to not skimp on the beef you use. Certified Angus Beef® ribeye, very thinly sliced, makes for the most flavorful, tender end result. It’s worth spending a little more on the ribeye than you would a less expensive cut of beef, for the tenderness and flavor alone. Don’t skimp on this, trust me! Also, having the beef thinly sliced means that cooking time will be very short, therefore result in that juicy, desired tenderness. If you don’t want to cut the ribeye yourself, ask your local butcher to slice your ribeye “super thin” for cheesesteaks and they’ll be able to take care of that for you.
Of course an authentic Philly Cheesesteak would include a crusty, hoagie type roll, but we’re trying to be a little more “carb” conscientious in our house. This means we’re skipping the roll and spooning all of our ingredients into a Bibb lettuce cup. Dare I say that skipping the bread actually brings out the true flavor in this recipe? These lettuce cups are so good.
If you are looking for a low carb dinner idea, add these simple Cheesesteak Lettuce Cups to your next meal plan. I think your family will love them as much as mine. Enjoy!
Remember to look for the Certified Angus Beef® Brand logo for the highest quality beef products every time.
Cheesteak Lettuce Cups
- 1 Tablespoon extra virgin olive oil
- 1 small yellow onion thinly sliced
- 1 green bell pepper seeded and thinly sliced
- 1/2 cup baby bella mushrooms thinly sliced
- 2 garlic cloves minces
- 1 pound Certified Angus Beef boneless ribeye very thinly sliced
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper freshly cracked
- 4-6 Bibb lettuce leaves
- 1/4 cup shredded Provolone cheese divided
- Heat olive oil in a large skillet over medium heat for 1 minute. Carefully add the onion, bell pepper and mushrooms and cook just until tender, approximately 5 minutes.
- Stir in the thinly sliced ribeye, garlic, kosher salt and pepper to the hot skillet. Cook until just cooked through, approximately 5 minutes. (Do not overcook the beef).
- Spoon cheesesteak mixture into Bibb lettuce cups and immediately top with shredded provolone cheese so cheese melts. Serve and enjoy!
Disclosure: This post is sponsored by the Certified Angus Beef® brand in conjunction with Sunday Supper LLC. All opinions are my own.