Philly Cheesesteak Cabbage Wraps

Dinner

Philly Cheesesteak Cabbage Wraps

Blanched cabbage leaves wrap thin steak, peppers, onions and melted provolone.

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Yield
4 servings
Cuisine
American

Serving ideas

Serve warm while the provolone is melted.

Ingredients

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  • 8 large green cabbage leaves
  • 2 tbsp vegetable oil, divided
  • 1/2 large yellow onion, thinly sliced
  • 2 large bell peppers, seeded and sliced
  • 1 tsp dried oregano
  • kosher salt and black pepper, to taste
  • 1 lb skirt steak, thinly sliced
  • 6 slices provolone

Before you cook

Drain the leaves well before filling them.

How to make Philly Cheesesteak Cabbage Wraps

  1. Blanch the cabbage leaves in boiling water for 30 seconds and drain on paper towels.

  2. Heat half the oil in a skillet over medium. Cook the onion, peppers and oregano with salt and pepper for about 7 minutes and move to a plate.

  3. Heat the remaining oil over medium-high. Season and sear the steak in one layer, about 2 minutes per side or to your liking. Return the vegetables, cover with provolone and put on a lid until the cheese melts.

  4. Spoon the filling into each cabbage leaf and roll it up, tucking in one end.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Philly Cheesesteak Cabbage Wraps

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Blanched cabbage leaves wrap thin steak, peppers, onions and melted provolone.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    8 large green cabbage leaves
  • 2 tbsp vegetable oil divided
  •  
    ½ large yellow onion thinly sliced
  •  
    2 large bell peppers seeded and sliced
  • 1 tsp dried oregano
  •  
    kosher salt and black pepper to taste
  •  
    1 lb skirt steak thinly sliced
  •  
    6 slices provolone

Instructions
 

  1. Blanch the cabbage leaves in boiling water for 30 seconds and drain on paper towels.
  2. Heat half the oil in a skillet over medium. Cook the onion, peppers and oregano with salt and pepper for about 7 minutes and move to a plate.
  3. Heat the remaining oil over medium-high. Season and sear the steak in one layer, about 2 minutes per side or to your liking. Return the vegetables, cover with provolone and put on a lid until the cheese melts.
  4. Spoon the filling into each cabbage leaf and roll it up, tucking in one end.

Notes

Drain the leaves well before filling them.
Adapted from Delish.

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