Philly Cheesesteak Cabbage Wraps Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 wraps 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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).
- 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.
- 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
