Keto Philly Cheesesteak Rolls
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.
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.