Philly Cabbage Steak Premium PD Recipe
- Cuisine: American
- Skill Level: Easy
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The Philly cheesesteak was born in the early 20th century on the bustling streets of Philadelphia, and was originally crafted with thinly sliced beef, onions, and cheese on a hearty roll. Over the decades it has evolved to become a symbol of comfort food—famous for its savory richness and endless topping variations from the classic “whiz” to spicy “dry hot” peppers. Today we’re carrying that spirit forward with a delicious, health-optimized twist. Enter the Cabbage Steak Philly—an innovation inspired by the Protective Diet movement; a cutting-edge approach to nutrition that has helped extend lives in modern history by incorporating only whole, plant-based, oil-free foods. Protective Diet recipes are revolutionizing the way people eat demonstrating that you can enjoy familiar nostalgic flavors while significantly improving health outcomes. By swapping out the beef for roasted, seasoned cabbage—a detoxifying, sulfur-rich cruciferous vegetable at its peak in the fall—we’re bringing you all the grilled flavor and satisfying texture you desire along with powerful benefits for longevity and wellness. Nestled in the healthiest whole-grain rolls and topped with a creamy, dairy-free, oil-free melted cheese, this sandwich is loaded with sautéed peppers, onions, and optional mushrooms—just like the most iconic Philly sandwich shops. Every bite is thoughtfully designed for maximum flavor and outstanding nutrition so you can enjoy comfort food your way, with no compromises. Whether you’re a fan of “whiz” or crave the kick of “dry hot” toppings this Philly Cabbage Steak has it all, setting a new standard for both tradition and transformative health.
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Oh my…I was never a Philly cheesesteak lover, but I love this sandwich! It was quick and easy to make and it was delicious. I didn’t have time to make the bread maker rolls, but I made it anyway and served it on Ezekiel buns. I can just imagine how much better it will be next time when served on the homemade bread. I also spread some spicy mustard on the buns as recommended by Angela–yum!