Who doesn’t love a good Philly Cheese Steak! Here is our healthy version. Substitute chicken breast if you prefer!
1 lb beef (tri-tip steak), coarsely chopped
2 tbs olive oil
1/2 medium onion, chopped
1 cup chopped baby portobello mushrooms
1 large green bell pepper, sliced
Cooper Yellow American Deli Cheese, thickly sliced (about 4)
Romaine lettuce leaves
1. Heat olive oil or coconut oil in a large skillet over medium heat. Add onions and cook, stirring until softly caramelized, about 3 minutes. Add mushrooms and pepper, and stir together about 5 minutes. Set aside.
2. In skillet, cook steak until browned to taste (we cooked until well done). Add onion, mushroom, pepper mix back into skillet and stir together.
3. Turn off heat and divide Philly cheese steak mix into sections in skillet. Place a slice of Cooper cheese onto each section and let melt for a couple of minutes.
4. Layer romaine lettuce leaves (two to a wrap) on plate or parchment paper and scoop a portion of Philly cheese steak mixture with cheese into each lettuce wrap.