Easy Philly Cheesesteak Cabbage Wraps – High-Protein & Low-Carb

These Philly Cheesesteak Cabbage Wraps are a healthy, low-carb twist on the classic sandwich. Loaded with juicy beef, colorful peppers, melted cheese, and wrapped in tender cabbage leaves, they’re keto-friendly, high in protein, and perfect for a satisfying lunch or dinner.

When I was craving the bold flavors of a classic Philly cheesesteak but wanted something lighter and healthier, I decided to swap the traditional hoagie roll for tender cabbage leaves. The result was these delicious Philly Cheesesteak Cabbage Wraps—packed with seasoned beef, sautéed peppers and onions, and gooey melted cheese.

Not only are these wraps low in carbs, but they are also naturally gluten-free, high in protein, and surprisingly filling. They’re perfect for anyone following a keto, low-carb, or healthy lifestyle without sacrificing flavor.

Philly Cheesesteak Cabbage Wraps Recipe Summary

These healthy Philly Cheesesteak Cabbage Wraps deliver all the savory goodness of the famous sandwich while keeping carbs low. Tender cabbage leaves replace bread, making this recipe ideal for keto and weight-conscious eaters.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Difficulty: Easy

Diet: Keto, Low-Carb, Gluten-Free, High-Protein

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Philly Cheesesteak Cabbage Wraps Recipe Details

The secret to making these wraps truly satisfying is using thinly sliced beef cooked with sweet bell peppers and onions. Instead of processed cheese slices, I use a combination of provolone and mozzarella for a richer flavor and cleaner ingredients.

Adding mushrooms provides extra nutrients and a delicious umami depth while keeping the recipe hearty and filling.

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Ingredients I used In Philly Cheesesteak Cabbage Wraps

For the Wraps

• 8 large green cabbage leaves
• 1 lb (450g) lean beef sirloin, thinly sliced
• 1 tablespoon avocado oil
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano

For the Cheese

• 4 slices provolone cheese
• ½ cup shredded mozzarella cheese

Optional Healthy Toppings

• Fresh parsley
• Red pepper flakes
• Sugar-free hot sauce

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Method of Making Philly Cheesesteak Cabbage Wraps

Step 1: Prepare the Cabbage Leaves

Bring a large pot of water to a gentle boil.

Carefully remove 8 large cabbage leaves and blanch them for 2–3 minutes until slightly softened.

Transfer immediately to ice water and pat dry.

Set aside.

Step 2: Cook the Vegetables

Heat avocado oil in a large skillet over medium-high heat.

Add onions, peppers, and mushrooms.

Cook for 6–7 minutes until softened and slightly caramelized.

Add garlic and cook for another 30 seconds.

Remove vegetables and set aside.

Step 3: Cook the Beef

In the same skillet, add the sliced beef.

Season with salt, pepper, paprika, and oregano.

Cook for 4–5 minutes until browned.

Return the vegetables to the skillet and stir everything together.

Step 4: Add the Cheese

Lower the heat.

Place provolone slices over the beef mixture and sprinkle mozzarella on top.

Cover the skillet for 1–2 minutes until the cheese melts beautifully.

Step 5: Assemble the Wraps

Lay a cabbage leaf flat.

Spoon a generous amount of the cheesesteak filling into the center.

Fold the sides inward and roll tightly like a burrito.

Repeat with remaining cabbage leaves.

Step 6: Serve

Serve warm with fresh parsley and a drizzle of sugar-free hot sauce if desired.

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Nutritional Information

Per Wrap (Approximate)

• Calories: 245
• Protein: 24g
• Fat: 14g
• Net Carbs: 5g
• Fiber: 2g
• Total Carbs: 7g

Nutrition values may vary depending on ingredients used.

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Common Mistakes to Avoid

1. Overcooking the Cabbage

Too much boiling makes the leaves tear easily. A quick blanch is all you need.

2. Using Thick Beef Slices

Thinly sliced beef cooks quickly and creates the authentic cheesesteak texture.

3. Skipping the Cheese Melt

Allowing the cheese to fully melt into the filling makes a huge difference in flavor.

4. Overfilling the Wraps

Too much filling can cause the cabbage leaves to split.

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My Kitchen Tips

Use Lean Sirloin

It provides excellent flavor while keeping the recipe high in protein and lower in fat.

Add Mushrooms

Mushrooms stretch the filling naturally while adding nutrients and fiber.

Chill the Leaves

After blanching, ice water helps preserve the cabbage’s color and texture.

Meal Prep Friendly

Prepare the filling ahead of time and assemble fresh wraps throughout the week.

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Frequently Asked Questions

Can I make Philly Cheesesteak Cabbage Wraps ahead of time?

Yes. Store the filling separately and assemble wraps when ready to eat for the best texture.

Can I use ground beef?

Absolutely. Lean ground beef works well if sliced steak isn’t available.

What cheese works best?

Provolone provides classic Philly cheesesteak flavor, but mozzarella, Swiss, or white cheddar also work great.

Are these keto-friendly?

Yes. Each wrap contains only about 5g net carbs.

Can I freeze them?

The filling freezes well, but cabbage leaves are best prepared fresh.

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These Philly Cheesesteak Cabbage Wraps prove that healthy eating doesn’t have to be boring. They deliver all the cheesy, savory goodness of a traditional Philly cheesesteak while keeping carbs low and protein high. They’re quick enough for busy weeknights yet impressive enough to serve guests.

Whether you’re following a keto lifestyle or simply looking for a healthier comfort-food option, Philly Cheesesteak Cabbage Wraps recipe is one you’ll want to make again and again.

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