Irresistible Keto Philly Cheesesteak Rolls
Enjoy the classic Philly cheesesteak flavor without the carbs with these Keto Philly Cheesesteak Rolls. Tender steak, melted cheese, and sautéed peppers are wrapped in a savory fathead dough, creating a satisfying and guilt-free comfort food.
Equipment
- Microwave-safe bowl
- Spoon
- Baking Sheet
- Parchment paper
- Silicone baking mat (optional)
- Large skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 8 oz shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- ½ cup almond flour
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- 1 lb thinly sliced steak ribeye or sirloin
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper green or your preference
- 4 oz sliced mushrooms optional
- 4 slices provolone cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Stir in the egg, almond flour, garlic powder, and Italian seasoning until well combined. The dough will be sticky.
- Let the dough cool slightly, then divide it into 4 equal portions.
- On a silicone baking mat or parchment paper, roll out each portion into a rectangular shape, about 6x8 inches. (Wet your hands slightly to prevent sticking.)
- Heat the olive oil in a large skillet over medium-high heat.
- Add the thinly sliced steak and cook until browned and cooked through, about 3-5 minutes. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.
- In the same skillet, add the sliced onion and bell pepper (and mushrooms, if using). Sauté until softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste. Season with salt and pepper to taste.
- Return the steak to the skillet with the vegetables.
- Divide the steak and vegetable mixture evenly among the rolled-out fathead dough rectangles.
- Top each with a slice of provolone cheese.
- Carefully roll up each rectangle, starting from one end, and pinch the seams to seal.
- Place the rolls seam-side down on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown and the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
For a spicier kick, use pepper jack cheese or add hot sauce. Feel free to add other veggies to the filling, such as spinach or jalapeños. If the dough is too sticky, add a little more almond flour. These rolls can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results. The filling can be made ahead of time.