Savory Cheesesteak Lettuce Boats

In a large skillet over medium heat, heat 1 tablespoon olive oil. Add thinly sliced onion and bell peppers, season with dried oregano, garlic powder, salt, and black pepper. Cook, stirring often, until vegetables are tender, about 10 minutes.

Remove peppers and onions from skillet and set aside on a plate.

In the same skillet, cook thinly sliced skirt steak in a single layer, seasoning with salt and pepper. Cook until steak is seared on one side, about 2 minutes. Flip and cook until 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 1 cup shredded provolone cheese over steak and onions, then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute.

Remove skillet from heat.

Arrange 8 large lettuce leaves on a serving platter.

Scoop steak mixture onto each piece of lettuce.

Garnish with 1 tablespoon freshly chopped parsley and serve warm.