Food is deeply rooted in a country’s culture. It’s not just an afterthought – it’s a truly genuine part of many cultures. Food is definitely a necessity since we can’t live without it. However, it’s also a delight we enjoy, especially when we talk about unique meals. Take cheesesteak for example – we all enjoy the ‘regular’ version, but the Philly version is a true joy.
Invented in the 1930s by Pat Olivieri, the Philly cheesesteak has enjoyed massive success for decades. Olivieri invented it on his hot-dog stand when the decided to chop up a steak and serve it on an Italian roll. The legend says that a cab driver passing nearby was attracted by the smell and he asked Olivieri for it instead of a regular hot-dog. Since that day, the Philly cheesesteak became synonymous with the city of brotherly love and American culture as well.
The popularity of Olivieri’s new invention became so popular that he opened up a restaurant where a bit of cheese was added to the sandwich. In 1949, an employee called ‘Cocky Joe’ Lorenzo decided to cheese the steak up and the rest is history. The fascinating taste of the sandwich made it a Philly hit with people from all over the country visiting the restaurant to try the new delicacy.
There’s no question that the Philly cheesesteak is a national treasure we all enjoy eating. Well, nearly all of us – those on a low-carb diet must stay away from it. Or do they? Recently, we came up across a low-carb Philly cheesesteak that packs all of the good stuff and none of the carbs. Is that even possible? With cabbage, it is.
Philly Cheesesteak Cabbage Wraps
Cabbage is a true miracle among veggies. It’s full of vitamin C and has a plethora of amazing benefits for our health. First and foremost, it can easily reduce inflammation and thanks to the presence of anthocyanins and a slew of vitamins and minerals, it can give our health a boost in numerous ways. It’s also low on carbs which makes it ideal for those on a keto diet (or any other low-carb diet for that matter).
The recipe is pretty easy to make even if you’re not a kitchen wizz. Everything’s the same except this time, you’re not putting that delicious filling in a hoagie – you’re wrapping it into cabbage leaves.
Here’s what you need to do:
- Cabbage leaves x8
- ½ an onion (sliced)
- 1 lb. skirt steak (sliced thin)
- 2 bell peppers
- 6 provolone slices
- 2 tablespoons vegetable oil
- 1 teaspoon oregano
- Salt and pepper to taste
Boil a large pot of water on medium heat, then put each of the cabbage leaves for 30 seconds in so they soften. This will allow you to roll them without breaking up. When done, put them away and you can start with the filling.
Heat a tablespoon the oil in a pan and add the onion and peppers, seasoning with salt, pepper, and oregano to taste. When you’re done, take them out and add the other tablespoon of oil in. It’s time for the steak – season it on both sides and cook for a few minutes on each. Add the onion and peppers, then top with the provolone slices. Cover the pan and let the cheese melt – that’s your cue that it’s done.
All that remains is to wrap the delicious filling in the leaves and enjoy. Even if you’re on keto, you can eat as many of these as you like. Bon appetite!