Low Carb Philly Cheesesteak Wraps

Recipe by Assistant Food Editor of Delish, Lena Abraham. 

Ingredients:

• 8 large green cabbage leaves
• ½ large onion, thinly sliced
• 2 Tbsp. vegetable oil, divided
• 2 large bell peppers, thinly sliced
• 1 tsp. oregano
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 1 lb. skirt steak, thinly sliced
• 6 slices provolone

Directions:

1. Boil a large pot of water. Using tongs, blanch cabbage by dipping leaves into water for 30 seconds. Place on a plate lined with a paper towel to dry.
2. Over medium heat, heat 1 tablespoon of oil in a pan. Add onion and bell peppers. Season as desired with oregano, salt, and pepper. Stir onions and peppers soften, approximately 5 minutes or cook till tender. Remove onion and peppers.
3. Add the remaining tablespoon of oil into the pan. Add steak into a single layer on the pan and season as desired with salt and pepper. Cook each side for about 2 minutes, or until steak is seared on each side.
4. Combine onion and peppers in the pan with the steak. Top the mixture with provolone. Cover the pan and cook until cheese is melted.
5. Scoop the steak mixture onto the center of the blanched cabbage leaf. Fold the other end of the leaf over the mixture. Continue by rolling the leaf to form a burrito with an open end.

Serve immediately, and enjoy!