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
Scale
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
