These Philly cheesesteak cabbage wraps pack all the bold, savory flavors of a classic cheesesteak into a low-carb, veggie-forward package. Imagine tender, juicy skirt steak, sweet onions, and colorful bell peppers, all melted together with gooey provolone cheese—then wrapped in soft, blanched cabbage leaves for a satisfying crunch. It’s hearty, wholesome, and so incredibly satisfying!

Philly cheesesteak purists might raise an eyebrow at my version, but trust me, this recipe brings all the nostalgia and comfort of the original sandwich without the bread. I first made this dish when we started looking for lighter dinner options, and let me tell you, it’s a keeper! Even my family, who loves their cheesesteaks “the traditional way,” can’t seem to get enough of these wraps. If you’re looking for a meal that’s quick, flavorful, and guilt-free, you’re going to love this spin on a classic.

Why This Philly Cheesesteak Cabbage Wraps Recipe Stands Out

Low-carb indulgence: Perfect for those watching carbs but craving all the flavors of a Philly cheesesteak.
Quick and easy: Ready in just 30 minutes, this recipe is weeknight-friendly and dinner party-worthy.
Customizable: Add mushrooms, hot peppers, or your favorite toppings to make it your own.
Loaded with flavor: From the spiced steak to the gooey cheese, this dish nails that hearty cheesesteak taste.
Visual appeal: Vibrant bell peppers and crisp cabbage leaves make this as delicious to look at as it is to eat!

Essential Ingredients for Perfect Philly Cheesesteak Cabbage Wraps

This recipe may be simple, but every ingredient plays an important role in achieving that ultimate cheesesteak experience. Here are the MVPs you’ll want to focus on:

Cabbage leaves: Green cabbage leaves are sturdy yet flexible, making them the perfect low-carb alternative to bread. Look for large leaves so they’re easier to wrap. If cabbage isn’t your favorite, you could swap them out for large lettuce leaves.
Skirt steak: Thinly sliced skirt steak is ideal for quick cooking and delivers that signature beefy flavor. If you can’t find skirt steak, flank or sirloin also work well—just be sure to slice thinly against the grain.
Bell peppers: Using a mix of red, yellow, and green bell peppers not only adds sweetness but also makes the wraps colorful and inviting. You can totally use just one color if that’s what you have on hand.
Provolone cheese: Provolone melts beautifully and has a mild but creamy flavor that complements the steak and veggies perfectly. American cheese or shredded mozzarella could be used in its place.

Philly Cheesesteak Cabbage Wraps at a Glance

Servings: 4 serving(s)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients for Philly Cheesesteak Cabbage Wraps

8 large green cabbage leaves (from about 1 head)
2 Tbsp. vegetable oil, divided
2 large bell peppers, seeds and ribs removed, thinly sliced
1/2 large yellow onion, thinly sliced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 lb. skirt steak, thinly sliced
6 slices provolone

How to Make Philly Cheesesteak Cabbage Wraps

Blanch the cabbage: Bring a large pot of water to a boil. Using tongs, dip each cabbage leaf into the water for 30 seconds to soften them. Transfer to a paper towel-lined plate to dry.
Cook the veggies: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced bell peppers, onion, and oregano. Season with a pinch of salt and pepper. Cook, stirring often, until the peppers and onions are tender, about 7 minutes. Set veggies aside on a plate.
Cook the steak: In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Spread the sliced steak in a single layer and sprinkle with salt and pepper. Cook undisturbed for 2 minutes to sear, then flip and cook 2 minutes more or until it’s cooked to your liking. Avoid overcooking for the best texture!
Add the cheese: Return the cooked veggies to the skillet and toss with the steak. Lay the slices of provolone over the top and cover the pan until the cheese has melted, about 1 minute.
Assemble the wraps: Place a spoonful of the steak mixture onto the center of each blanched cabbage leaf. Fold the short end of the cabbage over the filling, then roll up the sides burrito-style, leaving one end open. Repeat with the remaining ingredients.

Expert Tips for the Best Philly Cheesesteak Cabbage Wraps

Don’t skip the blanching: This softens the cabbage leaves and makes them easy to roll without tearing.
Slice thinly: Whether it’s the steak, onions, or peppers, thinner slices cook faster and create that classic cheesesteak texture.
Use fresh cabbage: Look for firm heads with vibrant green leaves. Older cabbage can be tough and harder to roll.
Make ahead: Prep the fillings up to two days in advance and store them in the fridge. Just reheat and assemble when ready to serve.
Reheating tips: Place the wraps in a microwave-safe dish and heat in 30-second intervals until warmed through.

Delicious Philly Cheesesteak Cabbage Wraps Variations

Spicy kick: Add sliced jalapeños or a dash of hot sauce to the filling for some heat.
Mushroom lover’s version: Sauté sliced mushrooms with the onions and peppers for an earthy flavor boost.
Cheez Wiz classic: Swap the provolone for a drizzle of warm Cheez Wiz for a more traditional cheesesteak experience.
Keto-friendly: Ensure all ingredients (like the cheese) are low-carb and keto-approved.

Philly Cheesesteak Cabbage Wraps FAQs

Can I make these wraps ahead of time?

Yes! You can prepare the steak filling up to two days in advance. Keep the cabbage leaves and filling separate until you’re ready to roll them.

What can I use instead of cabbage?

Large lettuce leaves, such as romaine or iceberg, work well for a lighter, no-cook option. Collard greens are another sturdy substitute.

Can I freeze these wraps?

While the steak and veggie filling can be frozen, I don’t recommend freezing the assembled wraps since the cabbage may become soggy when thawed.

What’s the best way to reheat leftovers?

Microwave the wraps in short 30-second bursts until warmed through. Alternatively, you can reheat the filling on the stovetop and assemble fresh wraps.

How do I make this recipe dairy-free?

Skip the provolone and use a plant-based cheese substitute, or enjoy the wraps without cheese—they’re still delicious!

If you’re craving all the flavors of a classic cheesesteak but want something lighter and healthier, these Philly cheesesteak cabbage wraps are a must-try. They’re quick, flavorful, and always a hit at our table. What’s your favorite way to reinvent a classic dish? Let me know in the comments below!