Philly Cheesesteak Lettuce Wraps

4 slice (1 oz) Provolone Cheese
0.25 cup, strips Green Peppers (bell peppers)
2 tbsp Extra Virgin Olive Oil
8 serving Lettuce, butterhead, raw 1 leaf= 0.3oz
16 oz calories in No Brand Usda Website Petite Sirloin Steak, Raw Per Ounce (by CELTICLISA)

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 steak in a single layer and season with salt and pepper. Cook until the steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.
Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak 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 steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.

Serving Size: 4- 2 lettuce wraps