Philly Cheesesteak Lettuce Wraps

1 sweet onion (chopped)

1 red bell pepper (thinely sliced)

1 green bell pepper (thinely sliced)

2-3 lb thinly sliced sirloin steak (slicing a sirloin roast works great)

1 TBS Seasoned Salt (see recipe)

Lettuce - mini Romain works best

Sliced goat cheese

Cutting the beef when it is slightly frozen makes it much easier to get a super thin slice. The key to tenderness of the end product with this meat is to thinly slice against the grain and then also chop so it is in small chunks. Once the beef is chopped - add the seasoning and let sit while the veggies are cooked.

Add a small amount of avocado oil to a skillet - saute the onions and bell pepers until the veggies are tender and begin to carmalize. Transfer the veggies to a seperate dish. Add additional oil to the skillet if needed and turn up the heat to med/high. Saute the seasoned/chopped steak until tender - take note that you'll keep cooking the steak until all of the excess juice cooks off. This helps with tenderness and overall flavor.

To assemble - in each lettuce boat you can add the beef mixture, veggie mixture and top with goat cheese. I like to serve chopped tomatoes on the side.