Pat the steak dry with paper towels and, if not pre-sliced, slice it very thin across the grain into bite-sized strips.

Slice the onion and bell peppers into thin, even strips. Mince the garlic.

Separate and rinse the lettuce leaves; gently pat them dry and set them on a paper towel–lined plate so they stay crisp.

Arrange the cheese and any optional toppings (mushrooms, pickled jalapeños, spicy mayo) so everything is within reach before you cook.

Pro tip: chilling the steak for 15–20 minutes before slicing makes it much easier to cut thin, even pieces.

Heat your large skillet or cast-iron pan over medium-high heat until hot — you want it shimmering but not smoking.

Add the olive oil and swirl to coat. Add the steak strips in a single layer; don’t crowd the pan. Sear for 1–2 minutes without moving to get a golden edge, then flip and cook another 30–60 seconds until just browned.

Remove the steak to a plate and lightly season with salt and pepper.

Pro tip: working in small batches prevents steaming and gives you those tasty browned bits (the fond) that add flavor later.

Lower the heat to medium and add the butter to the same pan. Once melted, add the sliced onions. Cook, stirring occasionally, until they begin to soften and turn translucent (about 3–4 minutes).

Add the bell peppers and continue to cook until the peppers and onions are softened and starting to caramelize, about 4–6 more minutes. Stir in the minced garlic for the last 30 seconds.

If using mushrooms, add them with the peppers so they brown and release their juices. Splash in the Worcestershire sauce if using, and scrape the pan to loosen any browned bits.

Pro tip: let the onions and peppers sit undisturbed for a minute or two between stirs to get little caramelized patches — that sweetness is everything.

Return the seared steak to the pan and toss quickly with the peppers and onions to warm through (about 1 minute).

Turn off the heat and evenly drape provolone slices over the steak mixture. Cover the pan with a lid for 1–2 minutes so the cheese melts into gooey perfection. If you’re using shredded cheese, sprinkle it on and cover the same way.

Pro tip: covering the pan traps steam and melts the cheese evenly without overcooking the steak.

Lay a lettuce leaf flat in your hand or on a plate. Spoon 2–3 tablespoons of the steak-and-veggie mixture into the center of the leaf.

Fold the sides up and roll or fold the leaf to create a secure little wrap. Top with pickled jalapeños or a drizzle of spicy mayo as desired.

Repeat until all wraps are assembled. Serve on a platter so everyone can grab and go.

Serve immediately for the crispiest lettuce and warmest filling. These make a great quick lunch or a casual dinner spread with other lettuce wrap ideas.

To store: keep the steak-and-veggie filling in an airtight container in the fridge for up to 3 days. Store washed, dried lettuce leaves separately and assemble just before eating to keep them crisp.

Reheat the filling gently in a skillet over low heat, then re-melt the cheese and assemble as directed.

Pro tip: if you want make-ahead convenience, keep toppings and sauces in small containers so everyone can customize their own Philly cheese steak wraps at the table.