House of Klaus

Serve as a Sandwhich or on a lettuce wrap for a colorful recipe for meat-eaters.

Ingredients:

1.5 lbs of beef stew meat

1 large onion

3-4 peppers

Provolone cheese

Lettuce

Cooking oil

Salt and pepper

Makes 6-8 servings (so many peppers!)

Takes about 45 minutes but I multitask in my kitchen.

Cooking instructions:

1. Cut onions into wedges and peppers into strips or wedges. Heat 2 TB of oil in a LARGE skillet or use spray oil. Add salt and pepper to taste, about 1 teaspoon of each to start. Cook 9-15 minutes or until edges of onions turn golden.

2. Wipe out pan (carefully) and warm 1 TB of oil before adding steak. Season with salt, pepper, and garlic seasoning. Cooking until cooked through or only slightly pink.

3. Drain liquid from beef pan, and add peppers back to the pan mixing them with beef. Please six slices of provolone cheese on top of the mixture and heat until lightly melted.

4. Serve with lettuce on sandwich bun or lettuce wrap.

I don’t always use salt and pepper and tend to use them moderately in general. There is no overwhelming spice in this recipe so they are needed to add flavor. A light layer of lettuce or lettuce wrap brings it all together. I see image 6-8 servings depending on how it is served. I’m not too much of a meat eater, but this is a good recipe if you’re looking to add more iron.