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Philly Cheesesteak Cabbage Wraps (Low Carb Comfort)

Close-up of two savory Philly cheesesteak cabbage wraps stuffed with meat and melted cheese on a white plate.
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Make a satisfying, low-carb version of a classic Philly cheesesteak using crisp cabbage leaves instead of a roll. This easy beef recipe delivers big flavor for a keto dinner idea.

Ingredients

Scale
  • 1 pound thinly sliced ribeye steak or sirloin
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 ounces provolone cheese, sliced or shredded
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 8 large green cabbage leaves, core removed
  • 1 tablespoon butter

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully place the cabbage leaves in the boiling water for 3 to 5 minutes until they are pliable. Remove the leaves and immediately place them in an ice bath to stop cooking. Pat them dry.
  2. Slice the steak into very thin strips if it is not already sliced. Season the steak strips with salt, pepper, and garlic powder.
  3. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced steak and cook quickly, stirring often, until browned, about 3 to 4 minutes. Remove the steak from the skillet and set aside.
  4. Add the butter to the same skillet. Add the sliced onion and bell pepper. Cook, stirring occasionally, until the vegetables are soft and lightly caramelized, about 6 to 8 minutes.
  5. Return the steak to the skillet. Add the Worcestershire sauce and mix well with the vegetables. Cook for 1 minute more.
  6. Reduce the heat to low. Place the cheese slices over the meat and vegetable mixture. Cover the skillet for 1 to 2 minutes, or until the cheese is fully melted and gooey.
  7. To assemble the wraps, place a portion of the cheesesteak filling onto the center of each softened cabbage leaf. Fold the sides in, then roll tightly like a burrito. Serve immediately.

Notes

  • For extra flavor, you can lightly sauté the cabbage leaves in butter for one minute per side before filling them.
  • If you prefer a sharper cheese flavor, substitute provolone with white American cheese or mozzarella.
  • This makes a great high protein snack if you divide the filling into smaller portions.

Nutrition

Find it online: https://purecookingjoy.com/philly-cheesesteak-cabbage-wraps/

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