Philly Cheesesteak Cabbage Wraps

Philly Cheesesteak Cabbage Wraps bring all the bold, savory flavors of the classic sandwich into a lighter, modern format that still feels indulgent. Instead of bread, tender cabbage leaves wrap around juicy steak, sweet caramelized onions, and melty cheese, creating a satisfying balance of comfort and freshness. Meanwhile, the familiar cheesesteak flavors remain front and center, making every bite rich and crave-worthy.

Originally, the iconic Philly cheesesteak was created as a simple steak-and-onion sandwich, yet over time it inspired countless variations. Today, this cabbage wrap version reflects how classic comfort foods continue to evolve with lighter, veggie-forward twists. Even so, nothing about the flavor feels compromised.

Because the cabbage softens gently while staying sturdy, these wraps hold together beautifully. Additionally, they’re perfect for quick weeknight dinners or impressive casual entertaining. Altogether, this recipe delivers bold flavor, satisfying texture, and a modern feel—without losing the soul of a true cheesesteak.

Recipe Yield: 4 servings

INGREDIENTS

1 lb flank steak or sirloin, thinly sliced
8 large green cabbage leaves
8 slices provolone cheese
1 large yellow onion, thinly sliced
1 green bell pepper, finely diced (or red bell pepper, or a mix of both)
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
2 Tbsp olive oil
1 Tbsp butter

INSTRUCTIONS

1. Prepare the cabbage leaves:
First, bring a large pot of salted water to a gentle boil. Carefully add cabbage leaves and blanch for 2–3 minutes, until pliable. Then, transfer immediately to an ice bath. Drain and pat dry. Set aside.

2. Season the steak:
Meanwhile, place sliced steak in a bowl. Add garlic powder, smoked paprika, salt, and black pepper. Toss evenly so every piece is well coated.

3. Sauté the vegetables:
Next, heat 1 Tbsp olive oil in a large skillet over medium heat. Add onions and bell peppers. Cook, stirring often, for 6–8 minutes until softened and lightly caramelized. Remove from skillet and set aside.

4. Cook the steak:
Then, add remaining olive oil and butter to the same skillet. Increase heat to medium-high. Add steak in a single layer and cook for 2–3 minutes per side, just until browned and fully cooked (internal temperature 145°F). Avoid overcooking.

5. Combine filling:
Afterward, return onions and peppers to the skillet. Stir gently to combine and warm through. Turn off heat.

6. Assemble the wraps:
Lay cabbage leaves flat. Place a slice of provolone in the center of each leaf, spoon steak mixture on top, then fold and roll tightly like a wrap.

7. Melt and serve:
Finally, place wraps seam-side down in a warm skillet for 1–2 minutes, just until cheese melts. Serve immediately while hot.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose the right steak: Thinly sliced flank steak or sirloin stays tender and cooks quickly, which keeps the filling juicy rather than chewy.
• Soften without tearing: Blanching cabbage briefly makes leaves flexible while still strong enough to hold the filling securely.
• Control the heat: Cooking steak over medium-high heat ensures browning without drying it out, preserving classic cheesesteak texture.