KETO CHEESESTEAK ROLL PERFECTION

Craving a classic Philly Cheesesteak but watching those carbs? You don’t have to miss out! Forget the bread and get ready for an explosion of flavor with these Irresistible Keto Philly Cheesesteak Rolls. These are seriously the best thing since sliced (low-carb) bread – juicy steak, melted cheese, and savory toppings all rolled up into a delicious, keto-friendly package, and I’m here to show you how to make them perfect every time.

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to create these amazing keto cheesesteak rolls. Don’t worry, it’s a simple list!

For the Cheesesteak Filling:

• 1 pound thinly sliced steak (Ribeye or sirloin work great!)
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 bell pepper (green or your favorite color), thinly sliced
• 4 ounces sliced mushrooms (optional, but recommended!)
• 4 ounces provolone cheese, sliced
• 2 ounces cheese sauce, (optional but adds extra cheesy flavor!)
• Salt and pepper to taste
• Garlic powder to taste

For the Keto “Rolls”:

• 8 ounces cream cheese, softened
• 2 large eggs
• 1/4 cup almond flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of salt

Step-by-Step to Keto Cheesesteak Roll Perfection

Let’s get cooking! This recipe is easier than you think, and I’m here to guide you every step of the way.

Prepping the Keto “Rolls”:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, beat together the softened cream cheese and eggs until smooth.
3. Add the almond flour, garlic powder, onion powder, and salt. Mix until well combined. The batter will be relatively thin.
4. Pour the batter onto the prepared baking sheet and spread it into a thin, even layer, about 10×12 inches. You want this to be as even as possible so the rolls cook evenly.
5. Bake for 12-15 minutes, or until the “roll” is set and lightly golden brown around the edges. Keep a close eye on it, as it can burn easily.
6. Remove from the oven and let cool completely on the baking sheet. This is crucial – the roll needs to be cool enough to handle without tearing.

Crafting the Cheesesteak Filling:

1. While the “roll” is cooling, heat the olive oil in a large skillet over medium-high heat.
2. Add the thinly sliced steak to the skillet. Season with salt, pepper, and garlic powder. Cook, stirring frequently, until the steak is browned and cooked through. Don’t overcrowd the pan; cook in batches if necessary to ensure proper browning.
3. Remove the steak from the skillet and set aside.
4. Add the sliced onions and bell peppers to the skillet. Cook until softened, about 5-7 minutes. Add the sliced mushrooms (if using) and cook for another 3-5 minutes, until softened.
5. Return the steak to the skillet with the vegetables. Stir to combine.
6. Reduce the heat to low. Top the mixture with the sliced provolone cheese and cheese sauce, if using. Cover the skillet and let the cheese melt completely. This usually takes just a minute or two.

Assembling Your Irresistible Keto Philly Cheesesteak Rolls:

1. Carefully lift the cooled keto “roll” from the parchment paper. Place it on a clean cutting board.
2. Evenly spread the cheesesteak filling over the entire surface of the keto “roll,” leaving a small border at one end for easier rolling.
3. Starting at one end, tightly roll up the “roll” with the filling inside, like you would with a jelly roll.
4. Using a sharp knife, slice the roll into 1-inch thick slices.
5. Serve immediately and enjoy! These are best served warm!

Secrets to the Perfect Keto Cheesesteak “Roll” Base

That almond flour and cream cheese base is the key to this whole dish working! Here are some tips for making it picture perfect:

• Even Thickness is Key: The more uniform the “roll” is when you bake it, the better it will roll and hold its shape later. Use an offset spatula or the back of a spoon to really spread that batter thin and evenly.
• Don’t Overbake! A slightly underbaked “roll” is better than an overbaked one, which will be dry and brittle. Watch it closely and remove it from the oven as soon as it’s set.
• Cooling is Essential: This is where patience comes in! Let the “roll” cool completely before adding the filling. This will prevent it from tearing and make it easier to handle.

Cheesesteak Filling Tweaks and Toppings

The beauty of a cheesesteak is that you can customize it! Here are a few ideas to make it your own:

• Cheese Choices: Provolone is classic, but feel free to experiment with other cheeses like white cheddar, Monterey Jack, or even a little pepper jack for a kick.
• Vegetable Variations: Not a fan of bell peppers? Try adding some chopped banana peppers or jalapenos for some heat.
• Spice it Up: A dash of red pepper flakes or a sprinkle of cayenne pepper to the steak filling can add a fiery touch.
• Topping Ideas: Once you’ve sliced your rolls, you can top them with some of your favorite cheesesteak toppings, like a dollop of cheese sauce or a sprinkle of chopped parsley.

Side Dish Sensations to Complete the Meal

Looking for the perfect sides to serve with your Irresistible Keto Philly Cheesesteak Rolls? These options will round out your keto-friendly feast:

• A crisp green salad with a tangy vinaigrette.
• Roasted vegetables, such as broccoli, cauliflower, or asparagus.
• PHILLY CHEESESTEAK BOWLS – If you have extra filling, why not add some variety?

Other Keto Delights You’ll Love

If you’re enjoying this keto-friendly twist on a classic, I’m betting you will like these amazing recipes. Get ready to find some new staples!

• If you love cheesesteaks as much as I do, you *have* to try this Buffalo Chicken Cheesesteak! It’s a flavor explosion!
• Craving something comforting and delicious? My Keto Zucchini Bread is seriously moist and unbelievably keto-friendly.
• For a fun twist on the classic, check out this Cheesesteak Stuffed Garlic Bread. It’s indulgent and cheesy! (Might need a keto modification on the bread!)
• And who could forget a healthy dessert? Try some Zucchini Brownies, which can easily be adapted to be keto!

Making it in Advance and Storing Leftovers

Want to make these ahead of time? No problem! Here’s what I recommend:

• Make-Ahead Filling: You can prepare the cheesesteak filling up to 2 days in advance and store it in the refrigerator. Reheat it thoroughly before assembling the rolls.
• Storing Leftover Rolls: Leftover Keto Philly Cheesesteak Rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.

Enjoy Your Keto Adventure!

And there you have it! Irresistible Keto Philly Cheesesteak Rolls that are both delicious and guilt-free. I hope you enjoy making and devouring these as much as I do. Remember to have fun in the kitchen, experiment with flavors, and don’t be afraid to make these your own. Happy cooking!

Keto Cheesesteak Rolls

Amelia Chen-Morrison

Enjoy the classic flavors of a Philly Cheesesteak without the carbs! This recipe features juicy steak, melted cheese, and savory toppings rolled into a delicious, keto-friendly package using a cream cheese and almond flour based roll.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Baking Sheet
• Parchment paper
• Medium bowl
• Large skillet
• Cutting board
• sharp knife
• Offset spatula or spoon
• Measuring cups and spoons

Ingredients

  

• 1 pound thinly sliced steak Ribeye or sirloin
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 bell pepper green or your favorite color
• 4 ounces sliced mushrooms
• 4 ounces provolone cheese, sliced
• 2 ounces cheese sauce
• Salt to taste
• Pepper to taste
• Garlic powder to taste
• 8 ounces cream cheese, softened
• 2 large eggs
• ¼ cup almond flour
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Pinch of salt

Instructions

 

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, beat together the softened cream cheese and eggs until smooth.
• Add the almond flour, garlic powder, onion powder, and salt. Mix until well combined. The batter will be relatively thin.
• Pour the batter onto the prepared baking sheet and spread it into a thin, even layer, about 10×12 inches. Ensure even thickness for uniform cooking.
• Bake for 12-15 minutes, or until the “roll” is set and lightly golden brown around the edges. Monitor closely to prevent burning.
• Remove from the oven and let cool completely on the baking sheet. This is crucial to prevent tearing during assembly.
• While the “roll” is cooling, heat the olive oil in a large skillet over medium-high heat.
• Add the thinly sliced steak to the skillet. Season with salt, pepper, and garlic powder. Cook, stirring frequently, until the steak is browned and cooked through. Cook in batches if necessary to avoid overcrowding.
• Remove the steak from the skillet and set aside.
• Add the sliced onions and bell peppers to the skillet. Cook until softened, about 5-7 minutes. Add the sliced mushrooms (if using) and cook for another 3-5 minutes, until softened.
• Return the steak to the skillet with the vegetables. Stir to combine.
• Reduce the heat to low. Top the mixture with the sliced provolone cheese and cheese sauce, if using. Cover the skillet and let the cheese melt completely.
• Carefully lift the cooled keto “roll” from the parchment paper. Place it on a clean cutting board.
• Evenly spread the cheesesteak filling over the entire surface of the keto “roll,” leaving a small border at one end for easier rolling.
• Starting at one end, tightly roll up the “roll” with the filling inside, like you would with a jelly roll.
• Using a sharp knife, slice the roll into 1-inch thick slices.
• Serve immediately and enjoy! These are best served warm!

Notes

For best results, ensure the cream cheese is fully softened before mixing the keto roll base. Cool the baked roll completely before adding the filling to prevent tearing. You can customize the filling with different cheeses, vegetables, and spices to suit your taste. Leftover rolls can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. To prevent soggy rolls, avoid adding overly wet ingredients to the filling.