@alissanguyen_: 1137.5 My husband LOVESSS American food.. beef stew, philly cheese steaks, brisket/ ribs (BBQ), meatloaf, TEX MEX (is a big one) and epsecially American breakfast (pancake, waffles, scrambled eggs, bacon, etc). So he often asks for american food and I try to find a way to make it keto/ paleo friendly for him. This is philly cheese wraps using cabbage instead of bread. PHILLY CHEESE WRAPS Ingredients • 5–6 large cabbage leaves • 1 large yellow onion, sliced • 2 bell peppers, sliced (any color) • 1 lb skirt steak, thinly sliced • Salt, black pepper, oregano (to taste) • 7–8 slices provolone cheese • Avocado oil, for cooking Instructions 1. Thinly slice your bell peppers and onions. You’ll need 2 large bell peppers… since my green one was small, I used two. 2. Separate the cabbage leaves. Blanch in boiling water for 10–15 seconds, just until they turn bright green. Remove, let cool, then trim the thick stem. If the leaves are large, I like to cut each one in half to make smaller wraps. 3. Thinly slice the skirt steak (freezing it for ~30 minutes makes slicing easier). Heat avocado oil in a pan, add the steak in a single layer, and season with salt and black pepper. Cook ~3 minutes, mix, and cook another ~3 minutes or until your preferred doneness. Remove from the pan. 4. In the same pan, sauté the onions until fragrant. Add the bell peppers, season with salt, black pepper, and oregano, and cook ~5 minutes or until softened. 5. Add the steak back in, mix well, and top with provolone slices. Cover and cook ~1 minute until the cheese melts. Give everything one final mix. 6. Serve as cabbage rolls, cabbage “boats,” or even lettuce boats.

Alissa Nguyen Won

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Region: US

Tuesday 09 June 2026 15:45:02 GMT