Philly Cheesesteak Cabbage Wraps: All the Good Stuff, None of the Carbs

Do you want to enjoy a Philly cheesesteaks, but you want to avoid the guilt? Well, you’re in luck. Because the cabbage wraps are here to do that for you, and save your waistline as well. This low carb alternative is swapping the bread with cabbage wraps, and the results are delicious!

Something that has started in the early 20th century as a food truck item turned out to be the most iconic food of Philadelphia today. If you want to improve your diet, but still not cut off some of your favorite foods, then this low-carb alternative is the right thing for you.

The Original Philly

What do you get when you take heavenly, thinly sliced bits of beefsteak, cover it in melted cheese added on a long crusty roll?

What you get is none other than the exemplary Philadelphia cheesesteak! Some love this sandwich bested with hot or sweet peppers or fricasseed onions. Yet, regardless of what you favor over yours, Philadelphia locals and guests from a far distance would concur that these sandwiches are a bit of history.

The first cheesesteak was created during the 1930s by Pat Olivieri. In spite of the fact that he was a wiener seller in South Philadelphia, one day he tossed some hamburger on the barbecue and put it on an Italian roll. A taxi driver was allured by the smell and rather than a frank, requested a steak sandwich.

The sandwich wound up popular and word spread on the delightful new sandwich. After much accomplishment with his steak sandwiches, Olivieri opened Pat’s King of Steaks, on 9th Street.

Crazy for Cabbage

Cabbage wraps serve as an extraordinary substitution for the undesirable starches too additionally pressing some noteworthy medical advantages. From absorption to heart health, cabbage is one power-pressed vegetable.

Benefits of Cabbage:

  • The anthocyanins and other flavonoids contained in the cabbage, can reduce blood pressure, inflammation and the risk of cardiovascular diseases.
  • Cabbage just like other cruciferous veggies contains sulforphane, a compound which is now researched for its ability to impede and delay cancer. Also the anthocyanin in the red cabbage is tested for its potential to slow the growth of cancer cells.
  • Cabbage is a rich source of sulfur and vitamin C.
  • It contains less than 20 calories in 1/2 cup of cooked cabbage, it is high in fiber and low in fat.

Philly Cheesesteak Cabbage Wraps

It’s obvious that the first form of Philly cheesesteaks is completely delectable. Be that as it may, now and again you simply need to help up the menu. Whenever your Philly cheesesteak needing kicks in, have a go at swapping the carb-loaded roll for a cabbage wrap!

With a recipe this delicious, you won’t miss the carb-stacked hoagie version.


  • 1 teaspoon of oregano
  • 2 large bell peppers, thinly sliced
  • 2 tablespoons of vegetable oil, divided
  • 1/2 large onion, thinly sliced
  • 8 large green cabbage leaves
  • Freshly ground pepper
  • Kosher salt
  • 6 slices of provolone
  • 1 lb. skirt steak, thinly sliced


  1. Put a large pot of water to boil. Use tongs, and dip the cabbage leaves to boil for 30 seconds. Then place them on a plate and use a paper towel to dry them.
  2. Heat 1 teaspoon of the oil in a pan over medium heat. Then add the bell peppers and onion. Season them with oregano, pepper and salt. Stir gently, and cook them for about 5 minutes. Remove the onions and peppers.
  3. Add the rest of the oil in the pan, and add the steak and season it with pepper and salt as you like it. Cook each side of the steaks for about 2 minutes.
  4. Combine the peppers and onions in the pan together with the steak. Then use the provolone as topping on the mixture. Cover the pan and cook it until the cheese melts.
  5. Then scoop the mixture, and put it on top of a cabbage leaf. Fold each of the ends of the cabbage leaf, make sure the mixture is all inside. Then roll the leaf in the form of a burrito, that has an open end.



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