Philly Cheesesteak Lettuce Wraps with Creamy Aoili
Juicy steak, sautéed peppers and onions, melty provolone, and a creamy sauce—all wrapped in crisp lettuce.
Ingredients
For the Cheesesteak Lettuce Wraps
6 oz ribeye or sirloin steak, thinly sliced
1 Tbsp butter
¼ cup bell pepper, thinly sliced
¼ cup red onion, thinly sliced
Salt and pepper, to taste
½ tsp garlic powder
2 slices provolone cheese
3–4 large butter lettuce or romaine leaves
For the Sauce
2 Tbsp avocado oil mayonnaise
1 tsp Dijon mustard (no sugar added)
1 tsp lemon juice or white vinegar
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
Optional: 1–2 tsp heavy cream (to thin)
Macronutrients
Protein: 49g
Fat: 62g
Carbs: 8g
Preparation
Make the Mayo Sauce: In a small bowl, whisk together mayo, Dijon mustard, lemon juice, garlic powder, onion powder, and a pinch of salt and pepper. If you want a thinner sauce, stir in 1–2 tsp of heavy cream. Set aside.
Cook the Cheesesteak Filling: Melt butter (1 Tbsp) in a skillet over medium-high heat. Add sliced onions and bell peppers, sautéing for 4–5 minutes until softened and lightly caramelized. Push veggies to one side of the pan and add steak. Season with salt, pepper, and garlic powder. Sear for 2–3 minutes, stirring occasionally, until just cooked through. Mix everything together in the skillet, then place provolone slices over the top. Let melt for 1–2 minutes, then remove from heat.
Assemble the Wraps: Spoon the cheesy steak and veggie mixture into the center of each lettuce leaf.
Drizzle with sauce or serve it on the side for dipping.
Modifications: Regular Cindy with strick pull-ups.
Total: 8 complete rounds.
Notes: As to be expected, pull-ups and push-ups were the restricting factors. Quickly went to pattern of singles for pull-ups and 2 sets of 5 for push-ups. Potential progression for next time, same mods, but stringing together more reps.