Philly Cheesesteak Cabbage Wraps Recipe
Introduction
Philly Cheesesteak Cabbage Wraps offer a fresh, low-carb twist on the classic sandwich. Packed with tender steak, sautéed peppers, and melty provolone, these wraps are flavorful and satisfying without the bread.
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
- Step 1: Bring a large pot of water to a boil. Using tongs, dip the cabbage leaves into the boiling water until blanched, about 30 seconds. Transfer them to a paper towel–lined plate to dry.
- 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. Cook, stirring often, until the onion and peppers are tender, about 7 minutes. Transfer the mixture to a plate.
- Step 3: Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Arrange the steak slices in a single layer and season with salt and pepper. Cook undisturbed until seared on one side, about 2 minutes. Flip and cook an additional 2 minutes or until cooked to your desired doneness.
- Step 4: Return the cooked onion and pepper mixture to the skillet with the steak and toss to combine. Top with an even layer of provolone slices and cover the skillet with a tight-fitting lid. Cook until the cheese melts, about 1 minute.
- Step 5: Scoop some of the steak mixture onto the center of each cabbage leaf. Fold the short end of the leaf over the filling, then roll up the long side like a burrito, leaving the end open. Repeat with remaining leaves and filling.
Tips & Variations
- For extra flavor, marinate the steak in a bit of soy sauce and garlic before cooking.
- Substitute provolone with mozzarella or fontina for a different cheese experience.
- If cabbage leaves are difficult to roll, blanch them a bit longer to soften.
- Add sliced mushrooms to the pepper and onion mixture for more texture.
Storage
Store any leftover steak mixture and cabbage leaves separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet over medium heat until warmed through, then assemble fresh wraps. The cabbage leaves may become soggy if stored after assembling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak for this recipe?
Yes, thinly sliced ribeye or sirloin can be great alternatives to skirt steak; just ensure they are sliced thinly for quick cooking.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as it uses cabbage leaves instead of bread. Just double-check that your seasonings and cheese do not contain any gluten additives.
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Philly Cheesesteak Cabbage Wraps Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
These Philly Cheesesteak Cabbage Wraps offer a low-carb, flavorful twist on the classic sandwich by using tender skirt steak, sautéed peppers and onions, and melty provolone cheese wrapped in blanched cabbage leaves. Perfect for a light yet satisfying meal, these wraps combine fresh vegetables with savory, cheesy steak filling for a delicious and healthier alternative.
Ingredients
For the Cabbage Wraps
- 8 large green cabbage leaves (from about 1 head)
- 2 tbsp. vegetable oil, divided
For the Filling
- 2 large bell peppers, seeds and ribs removed, thinly sliced
- 1/2 large yellow onion, thinly sliced
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lb. skirt steak, thinly sliced
- 6 slices provolone cheese
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 just softened. Transfer the blanched leaves to a plate lined with paper towels to drain and dry.
- Sauté Peppers and Onions: 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. Cook, stirring frequently, until the vegetables are tender, about 7 minutes. Remove from skillet and set aside on a plate.
- Cook the Steak: Add the remaining 1 tablespoon of vegetable oil to the same skillet and increase heat to medium-high. Arrange the thinly sliced skirt steak in a single layer. Season with salt and pepper. Let the steak cook undisturbed for about 2 minutes until seared on one side. Flip and cook an additional 2 minutes or until steak reaches desired doneness (medium recommended).
- Combine Filling and Melt Cheese: Return the cooked peppers and onions to the skillet with the steak and toss to combine well. Lay the slices of provolone evenly on top of the mixture. Cover the skillet with a tight-fitting lid and cook for about 1 minute, until the cheese is melted.
- Assemble the Cabbage Wraps: Place a generous scoop of the cheesy steak mixture in the center of each cabbage leaf. Fold in the short end of the leaf over the filling, then roll up the longer sides like a burrito, leaving an open end. Repeat until all leaves and filling are used. Serve immediately.
Notes
- Be sure to blanch the cabbage leaves just until pliable to prevent tearing when rolling.
- Skirt steak is preferred for its flavor and quick cooking; flank steak can be a substitute.
- Feel free to add sliced mushrooms or hot peppers for extra flavor.
- These wraps are best enjoyed fresh but can be refrigerated overnight and reheated gently.
- Use provolone for classic flavor, or substitute with mozzarella or cheddar for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak, cabbage wraps, low carb, keto, gluten free, steak wraps, healthy sandwiches, provolone cheese
