If you’re trying to avoid gluten or carbs (maybe on that low-carb or keto life), then never fear — we have plenty of options that will still allow you to enjoy all the flavors of your favorite sandwiches. My favorite example? These Philly cheesesteak cabbage wraps. Thinly sliced beef, melty cheese, onions, and peppers are all tucked into a blanched cabbage wrap for — what’s not to love? They’re everything you love about the OG, without the bread.

Ingredients

• 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 

Directions

Step 1

Into a large pot of boiling water, using tongs, dip cabbage leaves into water until blanched, about 30 seconds. Transfer to a paper towel–lined plate to dry.

Step 2

In a large skillet over medium heat, heat 1 Tbsp. oil. Add bell peppers, onion, and oregano; season with salt and pepper. Cook, stirring often, until onion and peppers are tender, about 7 minutes. Transfer to a plate. Add remaining tablespoon oil to skillet.

Step 3

In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Arrange steak in a single layer; season with salt and pepper. Cook, undisturbed, until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on second side and cooked to your liking, about 2 minutes more for medium.

Step 4

Return onion and peppers to skillet and toss to combine. Top with an even layer of provolone and cover skillet with a tight-fitting lid. Cook until cheese is melty, about 1 minute. 

Step 5

Scoop some steak mixture onto the center of a cabbage leaf. Fold short end of leaf over, then roll up the long side like a burrito with an open end. Repeat with remaining leaves and steak mixture.