Turkey 'cheesesteak' Lettuce Wraps

2 tbsp. olive oil, divided
1 large onion, thinly sliced
2 large bell peppers, thinly sliced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 lb. skirt steak, thinly sliced
1 c. shredded provolone
8 large butterhead lettuce leaves
1 tbsp. freshly chopped parsley

In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and bell peppers and season with oregano, salt, and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove peppers and onions from skillet and heat remaining oil in skillet.

Add turkey and season with salt and pepper. Cook until the meat is brown.

Add onion mixture back to skillet and toss to combine. Sprinkle provolone over turkey and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.

Arrange lettuce on a serving platter. Scoop meat mixture onto each piece of lettuce. Garnish with parsley and serve warm.

Serving Size: makes 8 (4 servings)

Number of Servings: 4

Recipe submitted by SparkPeople user KJOFRO.