Do you like Philly Cheesesteaks, but trying to eat healthy? Great, I got just the recipe for you!

Servings: 4 Prep Time: 5-10 minutes Serving Size: 2 cheesesteaks Cook Time: 10 minutes


2 tbsp. vegetable oil, divided
1 large onion, thinly sliced
2 large bell peppers, thinly sliced
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 lb. skirt steak, thinly sliced
1 c. shredded provolone
8 large butterhead lettuce leaves
1 tbsp. chopped parsley

Nutrition Profile

Calories: 194

Fat: 6g Protein: 24g Carbs: 14g Fiber: 3g Sugar: 1g

Cholesterol: 90mg Sodium: 120mg


This recipe is also great with chicken, shrimp, or tofu.


1. Heat 1 tablespoon of oil in a large skillet over medium heat, then add onion and bell peppers. Season with oregano, salt and pepper. Cook, stirring often, until the onions and peppers are tender, about 5 minutes. Remove peppers and onions from skillet and heat remaining oil in skillet.

2. Add steak in a single layer and season with salt and pepper. Cook until the steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and is cooked to your liking, about 2 minutes more for medium.

3. Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.

4. Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.