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

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If you are a fan of the Philadelphia cheesesteaks, you will be delighted to learn that you can now enjoy their delicious way without feeling guilty!

Cabbage wraps are a low-carb alternative to bread, so you can enjoy your favorite sandwich without gaining weight!

Philadelphia cheesesteaks are popular among natives and visitors. And who would not want a sandwich with thin-sliced pieces of beefsteak, smothered in melted cheese, and added atop a long crusty roll?

The sandwich was invented in the 1930s by Pat Olivieri, a hot dog vendor in South Philadelphia. One day, he threw some beef on the grill and put it on an Italian roll, and the smell attracted a cab driver who asked for a steak sandwich instead of a hotdog.

The rest is history. The huge success made Olivieri open Pat’s King of Steaks, on 9th Street.

The taste of the Philly cheesesteak is simply unforgettable, but for all those out there who are trying to improve their dietary habits and turn to healthier food choices, the carb-loaded roll and be replaced with a cabbage wrap!

Cabbage is an incredibly beneficial vegetable and a great substitution for the unwanted carbohydrates. It is also a rich source of vitamin C and sulfur, high in fiber, and low in fat. It fights inflammation, lowers blood pressure, and decreases the risk of cardiovascular disease.

A compound it contains, called sulforaphane, has been found to delay and impede cancer, and anthocyanin, an antioxidant found in red cabbage, slows cancer cell growth.

Now, here is how to make these delicious cheesesteaks at home:

Ingredients:

  • 1 lb. skirt steak, thinly sliced
  • 8 large green cabbage leaves
  • 6 slices provolone
  • 2 Tbsp. vegetable oil, divided
  • 2 large bell peppers, thinly sliced
  • ½ large onion, thinly sliced
  • 1 tsp. oregano
  • Kosher salt and freshly ground black pepper (to taste)

Directions:

Boil a large pot of water, and using tongs, blanch cabbage by dipping leaves into water for half a minute. Place them on a plate lined with a paper towel to dry.

Heat a tablespoon of oil in a pan over medium heat and add the bell peppers and onion. Season with salt, pepper, and oregano. Cook for about 5 minutes, remove the onion and peppers.

Add the remaining tablespoon of oil into the pan, add the steak, and season it. Cook each side for 2 minutes, and add the onion and peppers.

Top the mixture with provolone, cover, and cook until the cheese is melted.

Then, scoop the mixture onto the center of the cabbage leaf, fold the other end of the leaf over, and roll it to form a burrito with an open end.

Enjoy!

On the other hand, if you are willing to try one different recipe but enjoy the same taste of your Philly cheesesteak, you can make Philly cheesesteak casseroles!

They are incredibly delicious as well and can be a fresh addition to your menu in case you are already fed up with the classic recipe of the sandwich.

Here is how to prepare them:

Philly cheesesteak casseroles — recipe

  • Brown some ground beef along with some diced onions, peppers, and a little garlic.
  • If you are a fan, you can add mushrooms
  • Assemble the casserole
  • Add the beef mixture to a 9×9 baking dish and top it off with provolone cheese
  • To bind the casserole together, whisk together 4 eggs, a little cream, and a dash of hot sauce, and pour the mixture over the casserole
  • Pop it into the oven and bake until the eggs are set
  • Let it cool for about 5 minutes, slice it in pieces, and serve it!
Source: thatlowcarblife.com

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