Thursday, July 12, 2012

LCHF Recipe: Philly Cheese Steak Lettuce Wraps

I am enamored of lettuce wraps.  They completely rock.  I had my first one at California Pizza Kitchen - thai chicken and shrimp.  Yum.  Since then, I've been completely hooked.

Here's the basic technique: you saute finely chopped veggies, meat and then add some kind of sauce to bind the mixture into a not-too-drippy filling.  You then scoop the filling into an iceberg lettuce leaf.  Hold it like a wrap sandwich, and eat it.  I've done this with a bunch of flavors, including my own take on Asian chicken (very close to CPK's version), and traditional taco meat with toppings.  

Last night, we used the lettuce wrap technique to help us finish about 8 oz of left over rib eye steak from Monday's dinner.  It was so good, I took a picture (it tasted better than it looked, but you could pretty this up with some chopped scallions or something).  

Now, I'm sharing it with you.  

Here's how the recipe goes.  It will serve 2-4 people, depending on how hungry they are.  It would also be a phenomenal filling for stuffed mushrooms, if you are having people over.

  • 2 tbsp butter
  • 1/2 yellow onion, diced
  • 1/2 red pepper, diced
  • 1/2 cup mushrooms, diced
  • salt and pepper to taste
  • 2 garlic cloves, finely minced
  • 8 oz left over rib eye steak, chopped
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1/2 cup shredded cheddar cheese
  • 1 head of iceberg lettuce, lettuce cups carefully removed

  1. In a large skillet, melt butter over medium-high heat.  Add veggies, sprinkle with salt and cook, without browning too much, until veggies are soft and aromatic.
  2. Add chopped steak to the skillet, and stir to combine.  Continue to cook until the beef is heated up.  
  3. Turn off the heat.  Add the mayonnaise, sour cream, and shredded cheese, and stir until thoroughly combined and cheese is melted and well incorporated into mixture.
  4. Serve immediately in lettuce cups.  Delicious!

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