Keto Cheesesteak Rolls
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.
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 10x12 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.