Philly Cheesesteak Cabbage Wraps

Philly Cheesesteak Cabbage Wraps

Recipe by Sandra MyersCourse: MainCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time






  • 8 large green cabbage leaves

  • 1 lb. skirt steak, thinly sliced

  • 6 slices provolone

  • 1/2 large onion, thinly sliced

  • 2 large bell peppers, thinly sliced

  • 2 tbsp. vegetable oil, divided

  • 1 tsp. dried oregano

  • Kosher salt

  • Freshly ground black pepper


  • Dip cabbage leaves in a large pot of boiling water for 30 seconds; using tongs. Transfer to a plate lined with paper towel to drain.
  • Heat a tablespoon oil in a large skillet over medium heat. Add onion and bell peppers and season with oregano, salt, and pepper. Cook until onions and peppers are tender, about 5 minutes; stirring constantly.
  • Transfer cooked onion and pepper to a plate and add in remaining tablespoon oil.
  • Add steak in a single layer and season with salt and pepper. Sear for about 2 minutes per side until steak is cooked to your liking.
  • Return onion and peppers to skillet and toss to combine. Add an even layer of provolone on top. Cover with a lid and cook until cheese melts, about a minute.
  • Place a scoop of steak mixture onto the center of a cabbage leaf. Fold short end of leaf over filling, then roll up long sides- like a burrito.
  • Repeat until no filling and cabbage leaves remain. Serve immediately with a sauce to your choice.
Philly Cheesesteak Cabbage Wraps
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