Ingredients
For the “Rolls” (Fathead Dough)
- 8 oz (226g) cream cheese, softened
- 4 oz (113g) shredded mozzarella cheese
- 2 large eggs, beaten
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp xanthan gum (optional, but recommended for texture)
For the Philly Cheesesteak Filling
- 1 lb (450g) thinly sliced steak (ribeye or sirloin work best)
- 1 tbsp olive oil or avocado oil
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 4 oz (113g) sliced mushrooms (optional)
- 4 slices provolone cheese (or your favorite cheese, like white cheddar or mozzarella)
- Salt and pepper to taste
- Optional toppings: Keto-friendly ketchup, mayo, or mustard
Essential Tools You’ll Need
- Large skillet or griddle
- Baking sheet
- Parchment paper
- Mixing bowls
- Rolling pin
Step-by-Step Instructions
Getting Started with the Fathead Dough
- Melt the Cheeses: In a microwave-safe bowl, combine the softened cream cheese and mozzarella cheese. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. This usually takes about 1-2 minutes. Be careful not to overheat it!
- Combine Wet Ingredients: Add the beaten eggs to the melted cheese mixture and stir well to combine. Make sure the mixture isn’t too hot, or you’ll cook the eggs.
- Add Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and xanthan gum (if using). This helps to distribute the ingredients evenly and prevent clumps.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. It will be a bit sticky, and that’s okay!
- Let it Rest: Place the dough between two sheets of parchment paper and let it rest for a few minutes. This will make it easier to roll out.
Prepping the Philly Cheesesteak Filling
- Slice and Dice: If your steak isn’t already thinly sliced, do that now. It’s easiest to work with partially frozen steak. Slice the onion, bell pepper, and mushrooms (if using) into thin strips.
- Sauté the Veggies: Heat the olive oil or avocado oil in a large skillet or griddle over medium-high heat. Add the onions and bell peppers and cook until softened and slightly caramelized, about 5-7 minutes. Add the mushrooms (if using) and cook for another 3-5 minutes, until they’ve released their moisture and browned slightly. Season with salt and pepper to taste. Remove the vegetables from the skillet and set aside.
- Cook the Steak: In the same skillet, add the sliced steak. Cook in batches to avoid overcrowding the pan, which can lower the temperature and prevent the steak from browning properly. Cook for 1-2 minutes per side, until cooked through but still tender. Season with salt and pepper to taste.
- Combine and Heat: Add the sautéed vegetables back to the skillet with the steak. Stir to combine and heat through.
Assembling Your Keto Philly Cheesesteak Rolls
- Roll Out the Dough: Preheat your oven to 350°F (175°C). On a piece of parchment paper, using a rolling pin, roll the fathead dough out into a large rectangle, about 1/4 inch thick. Don’t worry if it’s not perfect; we’re going for rustic charm here!
- Add the Filling: Spread the Philly Cheesesteak filling evenly over the dough, leaving a small border around the edges.
- Cheese, Please! Top the filling with the provolone cheese slices (or your cheese of choice).
- Roll it Up: Carefully roll the dough up tightly, starting from one long edge. Try to keep the filling inside as you roll.
- Slice and Bake: Using a sharp knife, slice the roll into 8-10 equal pieces. Place the slices, cut-side up, on a baking sheet lined with parchment paper.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.
- Cool and Serve: Let the rolls cool slightly before serving. This will help them hold their shape better. Serve warm and enjoy!
Tips and Tricks for Perfect Keto Philly Cheesesteak Rolls
- Don’t Overmix the Dough: Overmixing the fathead dough can result in a tough texture. Mix just until the ingredients are combined.
- Use a Pizza Cutter: A pizza cutter can be helpful for slicing the rolls evenly.
- Get Creative with Fillings: Feel free to add other vegetables like jalapenos or banana peppers for extra flavor. You can also experiment with different cheeses, such as pepper jack or mozzarella.
- Make it Ahead: You can prepare the Philly Cheesesteak filling ahead of time and store it in the refrigerator until you’re ready to assemble the rolls.
- Spice it Up: Add a pinch of red pepper flakes to the filling for a little extra heat.
- For a Crispier Roll: Brush the tops of the rolls with melted butter or olive oil before baking.
Troubleshooting Your Rolls
- Dough Too Sticky: If the fathead dough is too sticky to work with, add a little more almond flour, one tablespoon at a time, until it reaches a manageable consistency.
- Rolls Too Dry: If the rolls are too dry, add a little more cream cheese to the fathead dough.
- Filling Too Watery: If the Philly Cheesesteak filling is too watery, make sure you’re cooking the steak and vegetables in a hot skillet and not overcrowding the pan. You can also drain off any excess liquid before adding the filling to the dough.
Why These Keto Philly Cheesesteak Rolls are a Game-Changer
These Keto Philly Cheesesteak Rolls are more than just a recipe; they’re a solution to those cravings that can derail your low-carb lifestyle. They’re perfect for a quick lunch, a satisfying dinner, or even a party appetizer. And unlike many Keto Recipes Dinner options, these are fun to make and even more fun to eat! The Fathead dough is a genius invention – it allows you to enjoy bread-like textures without the carbs. Plus, this recipe is incredibly versatile. You can adjust the fillings to your liking, experimenting with different meats, cheeses, and vegetables. Thinking of other Roll Ups Recipes? This dough is your best friend!Variations on the Keto Philly Cheesesteak Rolls Theme
Once you’ve mastered the basic Keto Philly Cheesesteak Rolls, you can start experimenting with variations!- Spicy Philly Cheesesteak Rolls: Add some jalapenos or a dash of hot sauce to the filling for a spicy kick.
- Pizza Philly Cheesesteak Rolls: Add some marinara sauce and mozzarella cheese to the filling for a pizza-inspired twist.
- Chicken Philly Cheesesteak Rolls: Substitute sliced chicken breast for the steak for a lighter option.
- Vegetarian Philly Cheesesteak Rolls: Use portobello mushrooms or other hearty vegetables in place of the steak for a vegetarian version.
The Keto Dessert Dilemma
Following a ketogenic diet doesn’t mean you have to give up your sweet treats altogether. There are plenty of delicious Keto Desserts that can satisfy your sweet tooth without kicking you out of ketosis. From chocolate avocado mousse to almond flour cookies, the options are endless. Just remember to use keto-friendly sweeteners like erythritol or stevia and keep your portion sizes in check.Nutritional Information (Approximate)
(Per Roll, based on 8 servings)- Calories: 350-400
- Net Carbs: 3-5g
- Protein: 25-30g
- Fat: 25-30g
Final Thoughts: Enjoying Your Keto Journey
Embracing a keto lifestyle is about finding delicious and satisfying ways to nourish your body. These Keto Philly Cheesesteak Rolls are a testament to the fact that you don’t have to sacrifice flavor or enjoyment to achieve your health goals. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. You’ve got this! And remember, cooking should be fun and delicious!What is Fathead dough, and why is it used for the rolls?
Fathead dough is a low-carb dough made from cream cheese, mozzarella cheese, eggs, and almond flour. It is used because it provides a bread-like texture without the high carbohydrate content of traditional dough, making it suitable for a keto diet.
What kind of steak is recommended for the Philly Cheesesteak filling?
The recipe recommends thinly sliced steak, with ribeye or sirloin being the best choices.
What can I do if my Fathead dough is too sticky?
If the fathead dough is too sticky to work with, you can add a little more almond flour, one tablespoon at a time, until it reaches a manageable consistency.
Can I prepare the Philly Cheesesteak filling in advance?
Yes, you can prepare the Philly Cheesesteak filling ahead of time and store it in the refrigerator until you are ready to assemble the rolls.
Keto Philly Cheesesteak Rolls
These Keto Philly Cheesesteak Rolls offer a delicious and satisfying low-carb alternative to the classic sandwich. Made with fathead dough and filled with tender steak, melted cheese, and savory vegetables, they are perfect for lunch, dinner, or a party appetizer without derailing your keto diet.
Equipment
- Microwave-safe bowl
- Mixing Bowls
- Whisk
- Large skillet or griddle
- Spatula
- Baking Sheet
- Parchment paper
- Rolling Pin
- sharp knife
- Measuring cups and spoons
Ingredients
- 2 large eggs, beaten
- ¼ cup almond flour
- 1 tsp baking powder
- ½ tsp xanthan gum optional
- 1 tbsp olive oil or avocado oil
- 1 medium onion, thinly sliced
- 1 bell pepper any color
- 4 slices provolone cheese
- Salt to taste
- Pepper to taste
- Optional toppings: Keto-friendly ketchup, mayo, or mustard
Instructions
- Melt the Cheeses: In a microwave-safe bowl, combine the softened cream cheese and mozzarella cheese. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Combine Wet Ingredients: Add the beaten eggs to the melted cheese mixture and stir well to combine.
- Add Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and xanthan gum (if using).
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Let it Rest: Place the dough between two sheets of parchment paper and let it rest for a few minutes.
- Slice and Dice: If your steak isn’t already thinly sliced, do that now. Slice the onion, bell pepper, and mushrooms (if using) into thin strips.
- Sauté the Veggies: Heat the olive oil or avocado oil in a large skillet or griddle over medium-high heat. Add the onions and bell peppers and cook until softened and slightly caramelized, about 5-7 minutes. Add the mushrooms (if using) and cook for another 3-5 minutes, until they’ve released their moisture and browned slightly. Season with salt and pepper to taste. Remove the vegetables from the skillet and set aside.
- Cook the Steak: In the same skillet, add the sliced steak. Cook in batches to avoid overcrowding the pan. Cook for 1-2 minutes per side, until cooked through but still tender. Season with salt and pepper to taste.
- Combine and Heat: Add the sautéed vegetables back to the skillet with the steak. Stir to combine and heat through.
- Preheat your oven to 350°F (175°C).
- Roll Out the Dough: On a piece of parchment paper, using a rolling pin, roll the fathead dough out into a large rectangle, about 1/4 inch thick.
- Add the Filling: Spread the Philly Cheesesteak filling evenly over the dough, leaving a small border around the edges.
- Cheese, Please! Top the filling with the provolone cheese slices (or your cheese of choice).
- Roll it Up: Carefully roll the dough up tightly, starting from one long edge. Try to keep the filling inside as you roll.
- Slice and Bake: Using a sharp knife, slice the roll into 8-10 equal pieces. Place the slices, cut-side up, on a baking sheet lined with parchment paper.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.
- Cool and Serve: Let the rolls cool slightly before serving. Serve warm and enjoy!
Notes
Don’t overmix the dough. Use a pizza cutter for slicing the rolls evenly. Get creative with fillings by adding jalapenos or banana peppers. Prepare the filling ahead of time. Add red pepper flakes for extra heat. Brush with melted butter for a crispier roll. For a spicy version, add jalapenos or hot sauce. Try pizza-inspired version with marinara and mozzarella. Chicken or portobello mushrooms can substitute the steak. Store leftovers in the refrigerator for up to 3 days.
