Philly cheesesteak without the bread? Yes, please! These Philly Cheesesteak Cabbage Wraps are a delicious, low-carb alternative to the classic sandwich. Instead of a bun, we use tender cabbage leaves to wrap up all the juicy beef, melted cheese, and caramelized onions.
Ingredients:
- 8 large cabbage leaves
- 1 lb (500g) beef (thinly sliced ribeye or steak)
- 1 tbsp oil
- 1 onion, thinly sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- Salt and black pepper, to taste
- 1 tsp Worcestershire sauce
- 4 slices provolone or cheddar cheese
Instructions:
- Prepare the cabbage:
- In a large pot of boiling water, blanch the cabbage leaves for 30-45 seconds until softened. Remove and set aside.
- Cook the filling:
- Heat oil in a skillet over medium-high heat. Sauté the onions, bell peppers, and mushrooms until soft (about 5 minutes).
- Push the veggies to the side, add the beef, season with salt, pepper, and Worcestershire sauce, and cook until browned.
- Stir everything together and let the flavors combine.
- Assemble the wraps:
- Place a slice of cheese on each cabbage leaf, then add a scoop of the beef mixture.
- Fold in the sides and roll up tightly like a burrito.
- Serve:
- You can eat them as they are or pop them in a skillet for a few minutes to crisp up the cabbage. Enjoy!
Would you like any modifications—maybe a keto-friendly sauce or a different cheese option? 😊
