Advertisement

Philly cheesesteak lettuce cups

Time 20 minutes
Yields Serves 1
Philly cheesesteak lettuce cups
(Ricardo DeAratanha / Los Angeles Times)
1

Slice the fillet crosswise into thin strips about one-eighth inch thick. Set aside.

2

Spray a medium pan with nonstick spray and heat over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until the onions are slightly browned, about 5 minutes. Remove from heat to a small bowl and set aside.

3

Re-spritz the pan with nonstick spray. Cook the fillet strips over medium-high heat until browned on each side, 1 to 1 1/2 minutes on each side.

4

Break the cheese slice into small strips, place on top of the meat -- still in the pan -- and continue to cook until the cheese has melted slightly, less than 1 minute.

5

Remove from heat and mix the cheesy beef strips in with the mushrooms and onions. Serve in the lettuce “cups.”

Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien. Lillien writes, “We’re kicking unwanted calories and carbs to the curb here by serving up our cheesesteak in lettuce cups instead of on a giant doughy roll. Who’s smart? WE ARE!” Hungry Girl Tip: Freezing the beef slightly will make it easier to cut.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.