Philly Cheesesteak Cabbage Wraps

Name: Philly Cheesesteak Cabbage Wraps
Prep time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 8 large green cabbage leaves (from 1 head); 2 tbsp. vegetable oil, divided; 1/2 large onion, thinly sliced; 2 large bell peppers, thinly sliced; 1 tsp. dried oregano; Kosher salt; Freshly ground black pepper; 1 lb. skirt steak, thinly sliced; 6 slices provolone

By Lena AbrahamUpdated: Aug 4, 2022

4.3

6 Ratings

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preview for These Cheesesteak Cabbage Wraps Are A Low-Carb Savior

We’re kind of obsessed with Philly cheesesteaks. Thinly sliced beef, melty cheese, onions and peppers, all tucked into a hoagie roll—what’s not to love? We’ve made everything from Philly cheesesteak omelets to quesadillas, from Philly cheesesteak casseroles to soup, so you can enjoy them for literally every meal if you wanted to. But what if you’re avoiding gluten or carbs (maybe on that low-carb or keto life)? Don’t worry, we’ve got you too. Try these Philly cheesesteak cabbage wraps—they’re everything you love about the OG, without the bread.

They’re also crazy simple to make, and come together in just about 30 minutes. Don’t skip the extra step of briefly boiling the cabbage, as it helps make it pliable enough to roll. We like to do a mix of bell peppers for a pop of color, but use whatever you’ve got. Some recipes even include mushrooms and hot peppers, so feel free to add in extra veggies too. There is a bit of contention over what kind of cheese is traditional on a Philly cheesesteak—some would say it doesn’t even count if it’s not topped with Cheez Wiz, while others say American or provolone is just as good. We’ve opted for provolone here, but if you’re into another option, go for it. These are already a bit unconventional, so go with what you like.

Speaking of, not a fan of cabbage? Try our Philly cheesesteak lettuce wraps instead. Alternatively, LOVE it, and want even more cabbage recipes? Try our cabbage burritos, our low-carb reuben wraps, and our low-carb cabbage enchiladas too.

Made this? Let us know how it went in the comments below.

Editor's Note: This recipe was updated on August 4, 2022.

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Yields:: 4 serving(s)
Prep Time:: 15 mins
Total Time:: 30 mins

Ingredients

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

Directions

1. Step 1In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel–lined plate to dry.
2. Step 2In a large skillet over medium heat, heat 1 tablespoon of oil, then add onion and bell peppers. Season with oregano, salt, and pepper. Cook, stirring often, until onions and peppers are tender, about 5 minutes. Remove from skillet and add remaining tablespoon oil to skillet.
3. Step 3Add steak in a single layer and season with salt and pepper. Cook until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on second side and cooked to your liking, about 2 minutes more for medium.
4. Step 4Add onion and peppers back to skillet and toss to combine. Top mixture with an even layer of provolone and cover skillet with a tight-fitting lid. Cook until cheese is melty, about 1 minute.
5. Step 5Place a scoop of steak mixture onto the center of a cabbage leaf. Fold short end of leaf over mixture, then roll up the long side like a burrito with an open end. Repeat with remaining ingredients and serve immediately.