Philly Cheesesteak Cabbage Wraps Recipe
These Philly Cheesesteak Cabbage Wraps offer a low-carb twist on the classic Philly cheesesteak sandwich by using tender cabbage leaves instead of bread. Packed with sautéed bell peppers, onions, thinly sliced skirt steak, and melted provolone cheese, these wraps deliver all the flavor of the iconic sandwich in a fresh, healthy, and gluten-free format.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cabbage Wraps
- 8 large green cabbage leaves (from about 1 head)
Vegetables
- 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
Meat and Cheese
- 1 lb. skirt steak, thinly sliced
- 6 slices provolone cheese
Other
- 2 tbsp. vegetable oil, divided
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 blanched. Transfer the leaves to a plate lined with paper towels to dry completely.
- Sauté the vegetables: In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add the thinly sliced bell peppers, onion, and dried oregano. Season generously with kosher salt and freshly ground black pepper. Cook while stirring frequently until the vegetables are tender, about 7 minutes. Transfer the cooked vegetables to a plate and set aside.
- Cook the steak: Add the remaining 1 tablespoon of vegetable oil to the same skillet and increase heat to medium-high. Arrange the skirt steak slices in a single layer and season them with salt and pepper. Cook undisturbed for about 2 minutes until the steak is seared on one side. Flip and cook for another 2 minutes or until the steak is cooked to your preferred doneness, typically medium.
- Combine and melt cheese: Return the sautéed onions and peppers to the skillet with the steak and toss to combine. Evenly layer the 6 slices of provolone cheese over the steak and vegetable mixture. Cover the skillet with a tight-fitting lid and cook for about 1 minute, until the cheese melts thoroughly.
- Assemble the wraps: Place a generous scoop of the steak mixture onto the center of each blanched cabbage leaf. Fold the short end of the leaf over the filling, then roll the long side up like a burrito with an open end. Repeat this assembly with the remaining leaves and filling. Serve immediately while warm.
Notes
- Blanching the cabbage leaves makes them more pliable and easier to roll without tearing.
- Use skirt steak or any thinly sliced cut for quick cooking and authentic flavor.
- Feel free to add hot sauce or mustard inside the wraps for extra zing.
- Leftover steak mixture can be refrigerated and reheated for an easy next-day meal.
- This recipe is naturally gluten-free and can be adapted for low-carb diets.
Keywords: Philly cheesesteak wraps, cabbage wraps, low carb cheesesteak, gluten-free cheesesteak, skillet steak recipe, healthy cheesesteak alternative
