INGREDIENTS

1-2 tbsp. vegetable oil, divided
2-1 large onion, thinly sliced
3-2 large bell peppers, thinly sliced
4-1 tsp. dried oregano
5-kosher salt
6-Freshly ground black pepper
7-1 lb. skirt steak, thinly sliced
8-1 c. shredded provolone
9-8 large butterhead lettuce leaves
10-1 tbsp. chopped parsley

DIRECTIONS

1__Heat 1 tablespoon of oil in a large container over method warm, then add red onion and sweet peppers. A year with oregano, spice up and sodium. Prepare, stirring often, until the red onion and sweet peppers are tender, about 5 moments. Eliminate sweet peppers and red onion from the container and also warm remaining oil in a container.
2__Add meat in a single layer and season with spice up and sodium. Prepare until the meat is seared on either part, about 2 moments. Flip and cook until the meat is seared on the second part and is cooked to your liking, about 2 moments more for the method.
3__Add red onion combination back to the container and toss to combine. Sprinkle provolone over a meal and red onion then cover the container with a tight-fitting lid and cook until the cheese has melted about 1 minute. Eliminate from warm.
4__Arrange lettuce on a serving platter. Scoop meal combination onto each piece of lettuce. Garnish with parsley and serve warm.