Philly Cheesesteak Cabbage Wraps Made Easy in Your Pressure Cooker
This quick and tasty recipe is perfect for busy weeknights, offering a crunchy and flavorful twist on the classic cheesesteak.
Equipment
- 1 Large skillet for cooking
- 1 Separate skillet for crisping wraps
Ingredients
Main Ingredients
- 8 large green cabbage leaves taken from about 1 head of cabbage
- 2 tablespoons vegetable oil split between cooking steps
- 2 large bell peppers sliced thin and colorful
- ½ large yellow onion sliced thin
- 1 teaspoon dried oregano for herby goodness
- to taste Kosher salt don't be shy
- to taste freshly ground black pepper for a tiny kick
- 1 pound skirt steak sliced thin against the grain
- 6 slices provolone cheese for a creamy, melty finish
Instructions
Instructions
- Heat 1 tablespoon vegetable oil in your large skillet over medium-high heat. You want it hot enough to sizzle.
- Toss in the sliced onions and bell peppers. Sprinkle in oregano, salt, and pepper. Stir and let 'em soften for 5 to 7 minutes. You’ll smell that sweetness building up.
- Push those veggies to the skillet edge and add your thinly sliced skirt steak to the center. Cook it 3 to 5 minutes, stirring every now and then so it browns evenly.
- Lay out your cabbage leaves flat on a clean surface. They’re gonna be your wraps soon.
- Spoon the juicy steak and softened veggie mix onto each cabbage leaf. Don’t overstuff but load ‘em good.
- Place a slice of provolone cheese on top of each pile. It’s gonna melt all nice.
- Fold the cabbage leaves around the filling like a wrap. You want to keep the fillings snug.
- Heat the remaining tablespoon of vegetable oil in a separate skillet over medium heat. Put the wraps seam-side down and cook 2 to 3 minutes on each side until cheese melts and the wraps get a little crispy. You’re nearly there!
Notes
This meal feels like a win every time, especially on busy weeknights or when you just wanna impress without a lotta fuss. Enjoy the perfect balance of crispy cabbage and melted cheese with these wraps.