Yields: 4 servings | Serving Size: 2 lettuce Cups | Calories: 319 | Total Fat: 19g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 444mg | Carbohydrates: 7g | Fiber: 3g | Sugar: 2g | Protein: 29g | SmartPoints (Freestyle): 8
1/2 tablespoon olive oil
1 pound lean sirloin steak, sliced into very thin strips
1/2 teaspoons Kosher salt
1/4 ground black pepper
2 teaspoons dry oregano leaves
1 yellow onion, sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper sliced into strips
8 large lettuce leaves, such as bibb lettuce
1/2 cup shredded provolone cheese (reduced-fat if available)
2 tablespoons fresh cilantro, roughly chopped
In a large skillet on high heat, add the olive oil. Once hot, add the steak and season with salt and pepper. Add the oregano, onion, and the green and red bell peppers. Cook for 5 to 10 minutes or until the beef is cooked through and the peppers and onions are soft.
Spoon the mixture into the lettuce cups and sprinkle cheese on top. Sprinkle with fresh cilantro! Serve hot!
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