Philly Cheesesteak Cabbage Wraps
We’ve made everything from a Philly cheesesteak omelet to Philly cheesesteak soup, so you can enjoy them for literally every meal if you wanted to. But what if you’re avoiding gluten or carbs (maybe on that low-carb or keto life)? Don’t worry, we’ve got you too.
Direction:
1. Prepare the cabbage leaves by washing them and removing any damaged or wilted outer leaves. Cut off the bottom stem and carefully remove the leaves, trying to keep them as intact as possible. Set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced beef and cook until browned, about 5-7 minutes.
3. Once the beef is browned, add the sliced onions and bell peppers to the skillet. Cook for an additional 3-4 minutes until the vegetables are softened.
4. Season the beef and vegetables with salt, black pepper, garlic powder, onion powder, and dried oregano. Stir to combine.
5. In a small saucepan, heat the cream cheese over low heat until softened. Add in the shredded provolone cheese and stir until melted and well combined.
6. Pour the melted cheese mixture over the beef and vegetables in the skillet. Add in the Worcestershire sauce and soy sauce. Stir until everything is coated in the cheese sauce.
7. Preheat your oven to 375°F (190°C).
8. Take a cabbage leaf and place a scoop of the beef and cheese mixture onto the center of the leaf. Roll the leaf up, tucking in the sides as you go, to form a tight wrap. Place the wrapped cabbage rolls seam side down in a greased 9x13 inch baking dish.
9. Repeat with the remaining cabbage leaves and beef mixture.
10. Bake the cabbage wraps for 15-20 minutes, until the cheese is bubbly and the cabbage is tender.
11. Serve the Philly Cheesesteak Cabbage Wraps hot and enjoy! You can also top them with any extra cheese and herbs for added flavor.
