Stovetop Charred Pepper–Poblano Shaved Steak Lettuce Wraps with Tomatillo & Avocado
Fast, smoky, and deeply savory—this taco-style skillet uses bargain beef shaved steak for instant tenderness. Poblano and sweet peppers get charred and jammy, then everything gets tucked into crisp romaine leaves with creamy avocado for a bright, WA-early-spring dinner.
Back to full listIngredients
- Kroger® Beef Shaved Steak BIG DEAL! 1/2 lb (about 8 oz) shaved steak $12.99 (1.5 lb)
- Fresh Poblano Peppers 1 poblano, thinly sliced $3.49/lb
- Kroger® Mini Sweet Peppers 6–8 mini sweet peppers, sliced into rings $6.00 (32 oz)
- Jumbo White Onions 1/2 large onion, thinly sliced $0.99/lb
- Kroger® Romaine Lettuce Hearts BIG Deal! 6–8 romaine leaves (from hearts), washed and dried $6.00 (36 oz)
- Fresh Medium Ripe Avocado 1 avocado, sliced $1.00 each
- Fresh Tomatillo 3 tomatillos, husked and diced (or thin-sliced) $2.99/lb
- Cilantro (Organic Cilantro) a small handful, chopped (optional) $1.69
- Kroger® Fresh Lemons Bag (or lime if you have) 1/2 lemon, cut into wedges $4.99 (2 lb bag)
- Olive oil 1 1/2 Tbsp
- Ground cumin 1 tsp
- Smoked paprika 1 tsp
- Chili flakes or chili powder to taste
- Salt and black pepper to taste
Instructions
- Prep the veg: Thinly slice 1 poblano, slice 6–8 mini sweet peppers into rings, and thinly slice 1/2 large onion. Dice 3 tomatillos. Wash and dry 6–8 romaine leaves.
- Season the beef: Toss 8 oz shaved steak with 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and black pepper.
- Char the peppers and onion (stove): Heat 1 Tbsp olive oil in a large skillet over high heat. Add sliced poblano, sweet peppers, and onion with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until browned and blistered. Transfer to a bowl.
- Sear the shaved steak: Add remaining 1/2 Tbsp olive oil to the hot skillet. Add seasoned 8 oz shaved steak in a thin layer. Let it sear undisturbed 60–90 seconds, then toss and cook 1–2 minutes more until just cooked through.
- Combine and finish: Return peppers/onion to the skillet with the beef. Add diced tomatillos and cook 1 minute to warm and lightly soften. Taste and adjust salt, pepper, and chili heat. Squeeze in juice from 1/2 lemon (start with 1–2 tsp, then add more to taste).
- Assemble the lettuce wraps: Fill each romaine leaf with the beef-pepper mixture. Top with sliced avocado and chopped cilantro (optional). Serve immediately with extra lemon wedges.
Cook time: 35 minutes
Estimated cost: $11–15
Health notes: ~600–750 kcal per serving (depends on avocado + oil). High protein; lots of micronutrients from peppers and romaine. For lower sodium, season with spices and finish with citrus rather than extra salt.
Drink pairing: Smoky peppers and seared beef are great with juicy, low-tannin reds or medium-bodied whites with good acidity if you want a fresher feel with the lettuce wraps.