Ingredients
Method
- Warm 1 tablespoon of the avocado oil in a large skillet over medium heat. Add the onion and bell peppers, season with oregano, salt, and black pepper, and cook, stirring often, until softened, about 10 minutes. Transfer the vegetables to a plate, then pour the remaining 1 tablespoon oil into the skillet.
- Add the sliced steak in a single layer and season lightly with salt and pepper. Let it sear undisturbed until browned on the first side, about 2 minutes. Flip and cook until the second side is seared and the steak reaches your preferred doneness, about 2 minutes more for medium.
- Return the onion and peppers to the skillet and toss with the steak. Scatter the shredded provolone over the top, cover the skillet with a tight-fitting lid, and cook just until the cheese melts, about 1 minute. Take the skillet off the heat.
- Lay the butter lettuce leaves out on a serving platter. Divide the steak and cheese mixture among the leaves, sprinkle with chopped parsley, and serve warm.
Nutrition
Notes
Use a heavy skillet, preferably cast iron, and let it get hot before searing so the steak browns instead of steaming.
Skirt steak is easiest to slice thinly when it is slightly frozen; always cut across the grain for tender pieces.
If provolone is not on hand, low-moisture mozzarella or white American cheese melts just as well.
Cook the pepper-onion mixture up to a day ahead and refrigerate it; warm it in the skillet before adding the steak.
Store leftover filling in an airtight container in the refrigerator for up to 3 days; keep lettuce leaves separate and add fresh when serving.
For a more indulgent filling, stir in sautéed mushrooms or a splash of Worcestershire sauce.
For a California twist, top each finished wrap with sliced Hass avocado and a squeeze of Meyer lemon.