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.