Philly Cheesesteak CabbageWraps (Ravoke Style)

A Low-Carb Twist on a Classic Favorite

At Ravoke, we love putting creative spins on comfort food — and few dishes are as iconic as the Philly cheesesteak. Traditionally served on a soft hoagie roll, it’s loaded with thinly sliced beef, gooey melted cheese, caramelized onions, and colorful peppers. But if you’re cutting back on carbs or following a keto lifestyle, there’s no reason to miss out. Enter our Philly Cheesesteak Cabbage Wraps – everything you crave from the original, wrapped up in tender cabbage leaves instead of bread.

This recipe is surprisingly simple and comes together in just about 30 minutes. Don’t skip blanching the cabbage leaves – it’s the key to getting that perfect, flexible wrap that won’t tear. We love using a mix of red, yellow, and green bell peppers for color and flavor, but feel free to customize with mushrooms, hot peppers, or any veggies you have on hand.

When it comes to cheese, the debate runs deep – Cheez Whiz, provolone, or American? We’re team provolone here, but this dish is all about personal preference. It’s already an unconventional take, so go with whatever cheese makes your taste buds happiest.

If cabbage isn’t your favorite, you can even serve the filling over a salad or cauliflower rice for another low-carb option. However you enjoy it, these wraps are hearty, flavorful, and totally guilt-free.

Check the recipe creamy keto baked eggs florentine: A low-carb brunch delight

Ingredients

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

Directions

Step 1:
Bring a large pot of water to a boil. Using tongs, dip each cabbage leaf into the boiling water for about 30 seconds to soften. Remove and place on paper towels to dry.

Step 2:
In a large skillet over medium heat, warm 1 tablespoon of oil. Add onions and bell peppers, season with oregano, salt, and pepper, and cook until tender—about 5 minutes. Remove from the skillet and set aside.

Step 3:
Add the remaining tablespoon of oil to the same skillet. Arrange steak slices in a single layer, season with salt and pepper, and sear for 2 minutes per side or until cooked to your liking.

Step 4:
Return the onion and pepper mixture to the skillet, tossing to combine. Top with provolone cheese, cover with a lid, and let the cheese melt for about 1 minute.

Step 5:
Spoon the steak and veggie mixture onto each cabbage leaf. Fold the short side over, then roll like a burrito, leaving one end open. Repeat with the remaining leaves and serve warm.