You won’t miss the bread when you sink your teeth into these hearty wraps.
Photo by Iuliia Nedrygailova
SERVES 4
8 large green cabbage leaves
2 tablespoons olive oil, divided
½ large red onion, thinly sliced
2 bell peppers (different colors), thinly sliced
1 teaspoon dried oregano
1 pound skirt or flatiron steak, thinly sliced
Kosher salt
Fresh ground black pepper
6 slices provolone cheese
In a large pot of boiling water, blanch cabbage leaves, using tongs, one at a time for 30 seconds. Remove to a paper towel-lined plate to dry. In a large skillet over medium heat, add 1 tablespoon olive oil. Add onion and bell peppers and cook until tender, about 5 minutes. Stir in oregano. Remove from skillet and set aside.
Add remaining olive oil to same skillet. Generously season steak with salt and pepper and add to skillet. Cook until seared on one side, about 3 minutes. Flip over and cook until steak is seared on the other side, about 3 minutes more. Add onions and peppers back to the skillet and stir to combine. Top mixture with cheese in an even layer. Cover skillet with a tight-fitting lid and cook until cheese is melting, about 1–2 minutes.
Place a scoop of cheesy steak in the middle of each cabbage leaf. Fold the short end up over the meat, then roll up the long side burrito-style with an opening on one end. Continue rolling all the wraps. Serve immediately.
Chef’s tip
What’s the best ratio of salt to pepper? When recipes call for salt and pepper but do not specify a certain amount, use a 2-to-1 ratio. This means using half the amount of pepper to whatever amount of salt is used. Another way to simplify this is to combine 1 cup salt and ½ cup pepper in a small, lidded jar. Shake well and keep by your cooktop whenever seasoning food. Shake well before each use.
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