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Louis Baragona

Louis Baragona

Updated: 02/02/2023

All the flavor of your favorite Philly steak — but with added nutritional value.

Philly Steak Lettuce Cups

From Real Plans
Serves 2


  • 3/4 pound rib eye steak (use 1 cup black beans for a vegetarian version)
  • 1 onion
  • 1/4 pound cremini mushrooms
  • 1 1/2 tbsp olive oil
  • Sea salt, to taste
  • 1/2 head romaine or butter lettuce


  1. If your steak is not frozen, freeze it overnight so you can slice it thinly. Remove from freezer and using your sharpest knife, slice the steak as thinly as possible. Slice the onion.
  2. In a skillet over medium high heat, sauté the onions and mushrooms in olive oil. Remove to a plate.
  3. Turn heat to high. Add the rib eye steak and season generously with sea salt. Cook for a couple of minutes until browned.
  4. Replace veggies into the pan with the meat and reduce heat to low. Cover and cook for about 2 minutes.
  5. Wash and separate the leaves of lettuce and serve the veggie and meat mix in the lettuce leaves.

Louis Baragona is a Brooklyn-based writer, editor and social manager. He started his career writing for publications such as Allure, INSIDER and Men’s Health. Most recently, Louis was on The Knot’s social team, where he specialized in increasing impressions, running campaigns and making memes.


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