Philly Cheesesteak Cabbage Wraps Recipe

Introduction

Philly Cheesesteak Cabbage Wraps offer a fresh, low-carb twist on the classic sandwich. These wraps combine tender steak, sautéed peppers and onions, and melted provolone, all wrapped in crisp cabbage leaves for a satisfying and flavorful meal.

Ingredients

• 8 large green cabbage leaves (from about 1 head)
• 2 tbsp. vegetable oil, divided
• 2 large bell peppers, seeds and ribs removed, thinly sliced
• 1/2 large yellow onion, thinly sliced
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 1 lb. skirt steak, thinly sliced
• 6 slices provolone

Instructions

1. Step 1: Bring a large pot of water to a boil. Using tongs, dip the cabbage leaves into the boiling water until they are blanched, about 30 seconds. Transfer leaves to a paper towel–lined plate to dry.
2. Step 2: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the bell peppers, onion, and oregano. Season with salt and pepper, then cook, stirring often, until the vegetables are tender, about 7 minutes. Transfer the mixture to a plate.
3. Step 3: Add the remaining tablespoon of oil to the skillet and increase heat to medium-high. Arrange the thinly sliced steak in a single layer, season with salt and pepper, and cook undisturbed until seared on one side, about 2 minutes. Flip and cook another 2 minutes or until cooked to your liking.
4. Step 4: Return the cooked peppers and onions to the skillet and toss to combine with the steak. Lay the provolone slices evenly over the mixture and cover the skillet with a tight-fitting lid. Cook until the cheese is melted, about 1 minute.
5. Step 5: Place some of the steak mixture in the center of each cabbage leaf. Fold the short end of the leaf over, then roll the leaf like a burrito with an open end. Repeat with remaining leaves and filling. Serve warm.

Tips & Variations

• For extra flavor, marinate the steak briefly in soy sauce and garlic before cooking.
• Swap provolone for mozzarella or cheddar for a different cheese profile.
• Add a few dashes of hot sauce to the steak mixture for a spicy kick.
• If cabbage leaves are too thick, consider slicing them thinner or blanching slightly longer for easier rolling.

Storage

Store leftover steak mixture in an airtight container in the refrigerator for up to 3 days. Keep blanched cabbage leaves wrapped in a damp paper towel in the fridge for up to 2 days. To reheat, warm the steak mixture in a skillet and assemble fresh wraps to maintain cabbage crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, thinly sliced ribeye or sirloin works well in this recipe. Just ensure the slices are thin for quick cooking.

How do I prevent the cabbage leaves from tearing?

Blanching the leaves briefly in boiling water softens them, making them more pliable and less likely to tear when rolling.

Philly Cheesesteak Cabbage Wraps Recipe

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4.7 from 110 reviews

These Philly Cheesesteak Cabbage Wraps are a healthy, low-carb twist on the classic sandwich, featuring tender skirt steak, sautéed bell peppers and onions, melted provolone cheese, all wrapped in blanched cabbage leaves for a fresh and satisfying meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 wraps 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

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Produce

• 8 large green cabbage leaves (from about 1 head)
• 2 large bell peppers, seeds and ribs removed, thinly sliced
• 1/2 large yellow onion, thinly sliced

Meat and Dairy

• 1 lb. skirt steak, thinly sliced
• 6 slices provolone cheese

Pantry

• 2 tbsp. vegetable oil, divided
• 1 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Blanch the Cabbage Leaves: Bring a large pot of water to a boil. Using tongs, dip each cabbage leaf into the boiling water for about 30 seconds until they soften slightly. Remove and place the leaves on a paper towel–lined plate to dry.
2. Sauté the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the thinly sliced bell peppers, yellow onion, and dried oregano. Season with kosher salt and freshly ground black pepper to taste. Cook, stirring frequently, until the vegetables are tender, about 7 minutes. Transfer the vegetables to a plate and set aside.
3. Cook the Steak: Add the remaining tablespoon of vegetable oil to the same skillet and increase the heat to medium-high. Arrange the thinly sliced skirt steak in a single layer. Season with salt and pepper. Let it cook undisturbed for about 2 minutes to get a nice sear on one side. Flip the steak slices and cook for about 2 more minutes or until cooked to your preferred doneness (medium is recommended).
4. Combine and Melt Cheese: Return the sautéed peppers and onions to the skillet with the cooked steak and toss to combine evenly. Layer the provolone slices over the steak and vegetable mixture. Cover the skillet with a tight-fitting lid and cook for about 1 minute until the cheese is melted.
5. Assemble the Wraps: Spoon some of the cheesesteak mixture onto the center of each blanched cabbage leaf. Fold the short end of the leaf over the filling, then roll up the long side like a burrito, keeping the end open. Repeat with the remaining leaves and filling to make individual wraps.

Notes

• Blanching the cabbage leaves makes them pliable and easier to roll without tearing.
• Skirt steak is ideal for this recipe because it cooks quickly and remains tender when thinly sliced.
• Feel free to substitute provolone with mozzarella or cheddar for a different flavor profile.
• These wraps can be served warm or at room temperature, making them great for meal prep.
• For extra flavor, add a splash of Worcestershire sauce or a pinch of red pepper flakes to the steak while cooking.

Keywords: Philly Cheesesteak, Cabbage Wraps, Low Carb, Healthy Wraps, Skirt Steak, Provolone Cheese, Easy Dinner