Philly Cheesesteak Cabbage Wraps are a delicious low-carb alternative to the classic sandwich. Juicy, thinly sliced steak is sautéed with onions and bell peppers, then wrapped in tender cabbage leaves and topped with melted provolone cheese. These wraps deliver all the rich, savory flavors you love from a cheesesteak—without the bread. Perfect for a keto-friendly lunch or dinner!
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
Instructions
Steps:
1. In 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. In 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. Add 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. Add 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. Place 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.
