KETO PHILLY CHEESESTEAK ROLLS

Craving a Philly Cheesesteak but living the keto life? I hear you! Those carb-loaded rolls are a distant memory, but that doesn’t mean you have to miss out on the gooey, savory goodness. Get ready, because we’re about to create unbelievably delicious and Irresistible Keto Philly Cheesesteak Rolls that will blow your mind and keep you right on track.

Gathering Your Heavenly Ingredients

Here’s what you need to make these keto delights. Don’t worry if you don’t have everything; substitutions are possible (I’ll point them out!).

For the “Dough”:

• 2 cups shredded mozzarella cheese, low-moisture, part-skim
• 2 ounces cream cheese, softened
• 1 large egg
• 1/4 cup almond flour, finely ground
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Cheesesteak Filling:

• 1 pound thinly sliced steak (ribeye or sirloin work great!)
• 1 tablespoon olive oil
• 1/2 large onion, thinly sliced
• 1 bell pepper (any color), thinly sliced
• 4 ounces sliced mushrooms (optional, but highly recommended!)
• 4 slices provolone cheese (or cheese of your choice!)
• Salt and pepper to taste

Optional Toppings:

• Keto-friendly ketchup or hot sauce
• Pickled jalapenos

Step-by-Step to Keto Cheesesteak Roll Perfection

Let’s create these beauties together! Don’t be intimidated; I promise it’s easier than it looks.

Making the Keto “Dough”:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This is KEY for easy cleanup!
2. In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and smooth. It usually takes about 1-2 minutes total.
3. Let the cheese mixture cool slightly (about 5 minutes) so you don’t cook the egg.
4. Add the egg, almond flour, baking powder, garlic powder, and salt to the cheese mixture. Mix well until everything is thoroughly combined. This dough will be sticky, and that’s okay!
5. Divide the dough into 4 equal portions. On the prepared baking sheet, shape each portion into a rectangle or oval, about 6-8 inches long. I find it easiest to do this with slightly wet hands.
6. Bake for 12-15 minutes, or until the “dough” is golden brown and set. Watch carefully; it can burn quickly!
7. Remove from oven and let cool for a few minutes before adding the filling.

Preparing the Cheesesteak Filling:

1. While the dough is baking, heat the olive oil in a large skillet or griddle over medium-high heat.
2. Add the sliced steak to the skillet and cook until browned and cooked through. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.
3. In the same skillet, add the sliced onion, bell pepper, and mushrooms (if using). Cook until softened and slightly caramelized, about 5-7 minutes.
4. Return the cooked steak to the skillet with the vegetables. Toss everything together to combine.

Assembling the Keto Philly Cheesesteak Rolls:

1. Carefully transfer each baked “dough” rectangle to a cutting board.
2. Top each “dough” rectangle with one slice of provolone cheese.
3. Divide the cheesesteak filling evenly among the “dough” rectangles, piling it on top of the cheese.
4. Carefully fold the sides of the “dough” over the filling, creating a roll shape. You might need to use a spatula to help with this. It doesn’t have to be perfect!
5. Place the assembled rolls back on the baking sheet. Broil for 1-2 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning!
6. Remove from oven and let cool slightly before serving. Top with your favorite keto-friendly toppings, if desired.

The Secret to That Perfect Keto “Dough” Texture

Okay, let’s talk about the “dough.” This isn’t your grandma’s bread recipe, and it won’t behave like traditional dough. It’s cheesy, which is awesome, but it can also be a little tricky. Here are my top tips for nailing the texture:

• Don’t over-microwave the cheese. Overheating can make it rubbery. Short bursts are your friend!
• Cool the cheese mixture slightly before adding the egg. Nobody wants scrambled egg in their “dough!”
• Use finely ground almond flour. This helps prevent a gritty texture. If you only have coarse almond flour, you can pulse it in a food processor until finer.
• Don’t skip the baking powder! It helps the “dough” rise slightly and gives it a more bread-like texture.

Choosing the Right Steak for Ultimate Flavor

The quality of your steak really impacts the final result. While you can use pre-sliced steak, I highly recommend slicing your own for maximum flavor and tenderness. Here’s what I look for:

• Ribeye: This is my personal favorite! It’s rich, flavorful, and has a good amount of marbling (that’s the fat that makes it so delicious!).
• Sirloin: A leaner option that’s still very flavorful. Just be careful not to overcook it, or it can become tough.
• Shaved Steak: If you’re short on time, pre-shaved steak works just fine. Just make sure it’s good quality.

Remember to slice against the grain for the most tender result!

Spice it Up: Flavor Variations You’ll Love

These Keto Philly Cheesesteak Rolls are fantastic as is, but why not experiment? Here are a few ideas to get your creative juices flowing:

• Jalapeño Popper Cheesesteak Rolls: Add diced jalapeños and cream cheese to the filling for a spicy kick.
• Pizza Cheesesteak Rolls: Add marinara sauce, pepperoni, and mozzarella cheese for a pizza-inspired twist.
• Garlic Parmesan Cheesesteak Rolls: Add minced garlic and grated Parmesan cheese to the filling for an extra layer of flavor.

Pairing Suggestions: Completing Your Keto Feast

These rolls are delicious on their own, but here are a few sides that will take your keto meal to the next level:

• A simple green salad with a vinaigrette dressing.
• Roasted vegetables like broccoli, cauliflower, or Brussels sprouts.
• Keto coleslaw.

Why These Are Better Than the Real Thing (Seriously!)

Okay, maybe that’s a *little* bit of an exaggeration. But honestly, these Keto Philly Cheesesteak Rolls are so good, you won’t even miss the carbs! Here’s why I think they’re a winner:

• They’re satisfying. The high fat content will keep you feeling full and energized for hours.
• They’re flavorful. That cheesy “dough” combined with the savory cheesesteak filling is a match made in heaven.
• They’re customizable. You can easily adapt the recipe to your liking with different toppings and flavor variations.
• They’re keto-friendly! You can indulge in your favorite comfort food without derailing your diet.

Craving more Philly Cheesesteak goodness?

If you are looking for more cheesesteak recipes, you should try the PHILLY CHEESE STEAK. It is a classic recipe. If you are looking for a bowl instead of a sandwich, give PHILLY CHEESESTEAK BOWLS a try. For spice lovers, there is always Buffalo Chicken Cheesesteak. And if you are looking for something a little sweeter, try some Keto Zucchini Bread.

Troubleshooting Tips for Perfect Rolls

Even with the best recipe, things can sometimes go sideways. Don’t panic! Here’s how to handle some common issues:

• “My dough is too sticky!” Add a little more almond flour, a tablespoon at a time, until it’s easier to handle.
• “My rolls are burning!” Lower the oven temperature or move the baking sheet to a lower rack. Watch them closely!
• “My cheese isn’t melting!” Make sure you’re using low-moisture, part-skim mozzarella. Pre-shredded cheese often contains cellulose, which can prevent it from melting properly.

Final Thoughts: You’ve Got This!

So there you have it – everything you need to create your own Irresistible Keto Philly Cheesesteak Rolls. Don’t be afraid to experiment and make them your own! With a little practice, you’ll be whipping these up like a pro in no time. Get ready for a flavor explosion that will satisfy your cravings and keep you on track. Happy cooking!

Keto Philly Cheesesteak Rolls

Amelia Chen-Morrison

Enjoy the classic taste of a Philly Cheesesteak while staying keto-friendly with these delicious rolls. This recipe uses a mozzarella and almond flour-based dough filled with savory steak, onions, peppers, mushrooms, and melted provolone cheese. Perfect for a satisfying and flavorful low-carb meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 550 kcal

Equipment

• Baking Sheet
• Parchment paper
• Microwave-safe bowl
• Spoon
• Large skillet or griddle
• Cutting board
• Spatula
• Oven
• Knife
• Measuring cups and spoons

Ingredients

  

• 2 cups shredded mozzarella cheese, low-moisture, part-skim
• 2 ounces cream cheese, softened
• 1 large egg
• ¼ cup almond flour, finely ground
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 1 pound thinly sliced steak ribeye or sirloin
• 1 tablespoon olive oil
• ½ large onion, thinly sliced
• 1 bell pepper any color
• 4 ounces sliced mushrooms
• 4 slices provolone cheese
• Salt and pepper to taste
• Optional: Keto-friendly ketchup or hot sauce
• Optional: Pickled jalapenos

Instructions

 

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and smooth (about 1-2 minutes total).
• Let the cheese mixture cool slightly (about 5 minutes).
• Add the egg, almond flour, baking powder, garlic powder, and salt to the cheese mixture. Mix well until thoroughly combined.
• Divide the dough into 4 equal portions. On the prepared baking sheet, shape each portion into a rectangle or oval, about 6-8 inches long. Wet hands can help prevent sticking.
• Bake for 12-15 minutes, or until the dough is golden brown and set. Watch carefully to prevent burning.
• Remove from oven and let cool for a few minutes before adding the filling.
• While the dough is baking, heat the olive oil in a large skillet or griddle over medium-high heat.
• Add the sliced steak to the skillet and cook until browned and cooked through. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.
• In the same skillet, add the sliced onion, bell pepper, and mushrooms (if using). Cook until softened and slightly caramelized, about 5-7 minutes.
• Return the cooked steak to the skillet with the vegetables. Toss everything together to combine.
• Carefully transfer each baked dough rectangle to a cutting board.
• Top each dough rectangle with one slice of provolone cheese.
• Divide the cheesesteak filling evenly among the dough rectangles, piling it on top of the cheese.
• Carefully fold the sides of the dough over the filling, creating a roll shape. Use a spatula if needed.
• Place the assembled rolls back on the baking sheet.
• Broil for 1-2 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
• Remove from oven and let cool slightly before serving. Top with your favorite keto-friendly toppings, if desired.

Notes

For best results, use low-moisture, part-skim mozzarella cheese. If the dough is too sticky, add more almond flour, 1 tablespoon at a time. Store leftover rolls in the refrigerator for up to 3 days. Reheat in the oven or microwave. To prevent the dough from becoming rubbery, avoid over-microwaving the cheese. Experiment with different cheese options like Monterey Jack or Pepper Jack for a flavor variation. For added flavor, consider adding a tablespoon of Worcestershire sauce to the steak while cooking.