Craving a cheesesteak without the bread? These Philly cheesesteak cabbage wraps hit all the right notes—melty provolone, tender steak strips, and sautéed peppers and onions all wrapped in crisp, blanched cabbage leaves. If you’re all about flavor-packed low-carb dinners, you’ll love our creamy Keto Pork Chops or quick, satisfying Tempeh Kecap Recipe for a plant-based twist. Want to know more about using cabbage in keto cooking? This Healthline guide explains its benefits and carb count in detail.
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? 😊
