Recipe of the Week

Philly Cheesesteak Cabbage Wraps

Yields: 4 servings

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Ingredients

• 8 large green cabbage leaves (from about 1 head)

• 2 Tbsp. vegetable oil, divided

• 2 large bell peppers, seeds and

  ribs removed, thinly sliced

• 1/2 large yellow onion, thinly sliced

• 1 tsp. dried oregano

• Kosher salt

• Freshly ground black pepper

• 1 lb. skirt steak, thinly sliced

• 6 slices provolone

Instructions

• Step 1 Into a large pot of boiling water, using tongs, dip cabbage leaves into water until blanched, about 30 seconds. Transfer to a paper towel–lined plate to dry.

• Step 2 In a large skillet over medium heat, heat 1 Tbsp. oil. Add bell peppers, onion, and oregano; season with salt and pepper. Cook, stirring often, until onion and peppers are tender, about 7 minutes. Transfer to a plate. Add remaining tablespoon oil to skillet.

• Step 3 In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Arrange steak in a single layer; season with salt and pepper. Cook, undisturbed, until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on second side and cooked to your liking, about 2 minutes more for medium.

• Step 4 Return onion and peppers to skillet and toss to combine. Top with an even layer of provolone and cover skillet with a tight-fitting lid. Cook until cheese is melty, about 1 minute.

• Step 5 Scoop some steak mixture onto the center of a cabbage leaf. Fold short end of leaf over, then roll up the long side like a burrito with an open end. Repeat with remaining leaves and steak mixture.

Nutrition

Per Serving (Serves 4)

Calories 479

Fat 33 g

Saturated fat 13 g

Trans fat 1 g

Cholesterol 103 mg

Sodium 768 mg

Carbohydrates 8 g

Fiber 4 g

Sugar 7 g

Protein 36 g

Vitamin D 0 mcg

Calcium 369 mg

Iron 3 mg

Potassium 675 mg