Keto Philly Cheesesteak Rolls – Easy Low Carb Dinner Recipe

Posted on September 5, 2025

Keto Philly Cheesesteak Rolls - featured image

The sizzle of steak, the aroma of sautéed peppers, and gooey melted cheese—all wrapped up in a golden, low-carb roll. That’s the magic of my Keto Philly Cheesesteak Rolls. The first time I pulled these out of the oven, the smell alone had my whole family circling the kitchen like hungry wolves (no exaggeration!). If you’re a fan of classic Philly cheesesteak sandwiches but following a keto lifestyle, you’re in for a treat. These rolls have all the rich flavors and textures you crave, minus the carb crash afterward.

I stumbled on this recipe during a week when I was desperate for something hearty but still keto-friendly. Sandwiches were off the table (literally), so I got crafty. After a few flops (one involved a cheese dough explosion—don’t ask), I finally nailed a dough that holds together, tastes amazing, and lets the steak and cheese shine. Trust me, I’ve lost count of how many times I’ve made these Keto Philly Cheesesteak Rolls since. They’ve become my go-to for family dinners, game day snacks, and, honestly, any night I need a little extra comfort without the carb overload.

What I love most? These rolls are surprisingly easy to make, even if you’re new to keto baking. The dough’s forgiving, the filling’s simple, and you can prep everything ahead for a fast weeknight dinner. Whether you’re cooking for a picky partner, hungry teens, or just yourself, these cheesesteak rolls check every box: flavor, ease, and that all-important low-carb label. Let’s get rolling (pun totally intended)!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 45 minutes—perfect for busy weeknights or when you need dinner on the table, stat.
Simple Ingredients: No trips to fancy stores. Most of these ingredients are probably hanging out in your fridge or pantry right now.
Perfect for Any Occasion: These Keto Philly Cheesesteak Rolls work for family dinners, casual get-togethers, or meal prep lunches.
Crowd-Pleaser: Even carb-lovers and picky eaters can’t resist the cheesy goodness. My kids actually cheer when these hit the table!
Unbelievably Delicious: The savory steak, sweet peppers, and melty cheese all wrapped in a pillowy low-carb roll—it’s comfort food that fits your keto goals.

What sets my Keto Philly Cheesesteak Rolls apart? For starters, the dough. I use a “fathead” style dough that’s surprisingly sturdy (but still soft) and has a flavor closer to classic bread than you’d expect. Plus, the filling isn’t just thrown together—thinly sliced steak gets seared for caramelization, and the peppers and onions are sautéed until tender and sweet. Layer it all with provolone, and you’ve got a roll that oozes with every bite.

This recipe is born from a lot of testing, tweaking, and taste-testing (my family didn’t mind that part). I wanted something that hit all the Philly cheesesteak notes but wouldn’t kick me out of ketosis. The end result? Rolls that are rich, satisfying, and totally crave-worthy. You won’t miss the bread—promise! If you’re looking for a meal that feels like a splurge but keeps you on track, you’re going to love these.

And let’s face it, sometimes keto recipes can feel like a compromise. Not this one. These rolls are the kind that make you close your eyes after the first bite and forget you’re even eating low carb. They’re that good.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature cheesy, steak-filled bite—minus the carbs. You’ll find most of these are pantry staples or easy to swap out if needed.

For the Fathead Dough:
- 1 1/2 cups (170g) shredded mozzarella cheese (whole milk mozzarella melts best)
- 2 oz (56g) cream cheese, softened
- 1 1/4 cups (140g) almond flour (I like using superfine blanched almond flour for a smoother dough)
- 1 large egg, room temperature
- 1/2 tsp baking powder
- 1/4 tsp garlic powder (optional, but adds a nice savory note)
For the Cheesesteak Filling:
- 8 oz (225g) ribeye steak, thinly sliced (you can also use sirloin or roast beef in a pinch)
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced (adds a bit of sweetness and color)
- Salt and black pepper, to taste
For Assembly:
- 6 slices provolone cheese (or mozzarella, if you prefer)
- 1 tbsp butter, melted (for brushing the rolls, optional but delish)
- Sesame seeds or Italian seasoning (optional, for sprinkling on top)

Ingredient Tips & Substitutions:

Steak: Ask your butcher to slice it paper thin, or pop it in the freezer for 30 minutes before slicing at home.
Dairy-Free: Use dairy-free mozzarella and cream cheese alternatives (I’ve tried with Violife, and it works well).
Nut-Free: Swap almond flour for sunflower seed flour in equal amounts.
Veggies: Use mushrooms for extra umami or swap in yellow peppers for a sweeter note.
Cheese: Cheddar or pepper jack make things extra bold, but provolone is classic Philly.

Honestly, don’t stress if you need to make a few swaps. This recipe is pretty forgiving, and the flavors shine no matter what. The most important thing? Don’t skimp on the cheese (trust me on this one).

Equipment Needed

Baking Sheet: A standard half-sheet pan works great. Line it with parchment for easy cleanup.
Mixing Bowls: You’ll want one for the dough and another for the filling.
Microwave-safe Bowl: For melting the cheeses together (a glass bowl is my favorite).
Skillet or Sauté Pan: Cast iron is my go-to for that steak sear, but any heavy-bottomed pan will do.
Rolling Pin: To flatten the dough. If you don’t have one, a clean wine bottle does the trick!
Sharp Knife or Pizza Cutter: For slicing the rolls before serving.
Parchment Paper or Silicone Baking Mat: Prevents sticking and helps with rolling up the dough.
Spatula: For stirring and scooping the cheesy dough (it can be sticky!).

I’ve made these using both parchment and a silicone mat—both work, but the mat makes cleanup a breeze. If you’re working with older or well-loved pans, a quick spritz of nonstick spray never hurts. Budget tip: thrift stores are goldmines for sturdy rolling pins and baking tools.

How to Make Keto Philly Cheesesteak Rolls

Prep the Filling (10 minutes):

Heat 1 tbsp olive oil in your skillet over medium-high heat. Add the sliced steak and cook for 2-3 minutes, just until browned and mostly cooked through. Remove steak and set aside.

In the same skillet, add onions and both bell peppers. Sauté for 3-4 minutes, stirring occasionally, until softened and just starting to caramelize. Add steak back in, season with salt and pepper, toss to combine, and turn off heat. Let cool while you make the dough.

Tip: Don’t overcook the steak—it’ll finish cooking in the oven!
Make the Dough (7 minutes):

In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 45 seconds, stir well, then microwave for another 30 seconds until melted and smooth.

Add in almond flour, baking powder, garlic powder (if using), and the egg. Mix thoroughly with a spatula; it’ll look sticky and stringy at first. Knead with your hands for 1-2 minutes until a cohesive dough forms.

If the dough is too sticky, sprinkle on a little extra almond flour. If it’s too dry, wet your hands slightly before kneading.
Roll Out the Dough (5 minutes):

Place the dough between two sheets of parchment paper. Roll into a large rectangle—roughly 10×14 inches (25×35 cm), about 1/4-inch (6 mm) thick.

Remove the top parchment. (If the dough tears, just patch it back together—nobody’s judging!)
Layer the Filling (3 minutes):

Lay provolone slices evenly over the dough, leaving a 1-inch (2.5 cm) border. Top with the cooled steak and pepper mixture, spreading out evenly.

Don’t overload, or the rolls might burst during baking (spoken from experience!).
Roll and Slice (5 minutes):

Using the parchment to help, carefully roll the dough up jelly-roll style, starting from the long edge. If it cracks, just pinch it back together. Slice into 8 equal pieces using a sharp knife or pizza cutter.

Arrange rolls cut side up on the prepared baking sheet.
Bake (15-18 minutes):

Brush the tops with melted butter and sprinkle with sesame seeds or Italian seasoning if desired. Bake in a preheated 375°F (190°C) oven for 15-18 minutes, until golden brown and bubbling.

Watch for that irresistible cheesy aroma—your kitchen will smell amazing!
Serve:

Let the rolls cool for 5 minutes (the cheese is molten lava at first—learned the hard way). Serve warm, and enjoy the gooey, savory goodness!

If your rolls spread a bit, don’t worry—they’ll still taste great. I’ve found using cold filling helps the rolls keep their shape better. And if you want extra cheese pull, add a little extra provolone inside each roll!

Pro Cooking Tips & Techniques

Slice Steak Thin: The thinner, the better for that signature cheesesteak bite. Freezing your steak for half an hour makes slicing much easier (and safer!).
Don’t Overfill: It’s tempting to pile on the filling, but too much will make rolling tricky and the dough could tear. A light, even layer works best.
Work Quickly with Dough: Fathead dough gets sticky as it warms. If it’s hard to handle, pop it in the fridge for 10 minutes or dust your hands with almond flour.
Pre-cook Veggies: Sautéing onions and peppers before filling makes them sweet and soft. Raw veggies will stay crunchy and release moisture into the roll (which can get soggy—ask me how I know!).
Dough Troubleshooting: If your dough is crumbling, add a tiny splash of water. Too sticky? More almond flour or a quick chill helps.
Use Parchment Paper: It’s a lifesaver for rolling and transferring the dough. Trying to roll this dough on a bare countertop is a sticky mess.
Cheese Choices: Provolone is classic, but don’t be afraid to get creative with cheddar, pepper jack, or even Swiss for a twist.
Batch Cooking: Double the recipe and freeze extras for last-minute dinners. Just reheat in the oven or air fryer—so handy!

Honestly, I’ve had my share of lopsided rolls and cheese leaks, but they always taste amazing. The main lesson? Don’t sweat the small stuff—these are supposed to be rustic and fun!

Variations & Adaptations

Dairy-Free Version: Use plant-based mozzarella and cream cheese for the dough, and vegan cheese for the filling. Swap out butter for olive oil or a dairy-free spread. The taste is still fantastic and the rolls hold up surprisingly well.
Chicken Philly Rolls: Thinly sliced chicken breast (or rotisserie chicken) is a great stand-in for steak. Add a pinch of smoked paprika for a different flavor profile.
Mushroom & Spinach: For a vegetarian spin, skip the steak and load up on sautéed mushrooms and spinach with a little garlic. Still hearty, still delicious, and totally keto.
Spicy Kick: Add sliced jalapeños to the filling or use pepper jack cheese for a little heat. My husband loves this version!
Allergen Note: Nut-free folks can sub almond flour with sunflower seed flour in equal amounts. I’ve tried it—same texture, no nuts.
Air Fryer Option: Cook the rolls at 350°F (175°C) for 10-12 minutes in the air fryer. They get extra crispy on the edges!

One of my favorite personal tweaks? Adding a few dashes of Worcestershire sauce to the steak while it cooks. It gives the filling that deep, savory flavor you get from a classic Philly cheesesteak shop. Don’t be afraid to make these your own—you can’t go wrong!

Serving & Storage Suggestions

These Keto Philly Cheesesteak Rolls are best served hot and fresh from the oven—trust me, that cheese pull is worth the wait. Arrange them on a platter and sprinkle with a bit of fresh parsley or extra Italian seasoning for a pretty presentation.

Serving Ideas:

Pair with a crisp green salad or roasted broccoli for a complete meal.
Serve with sugar-free ketchup or a creamy garlic aioli for dipping.
Great as party snacks, lunchbox fillers, or late-night comfort food (no judgment!).

Storage:

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze rolled (uncooked) or baked rolls tightly wrapped for up to 2 months. Thaw overnight before reheating.

Reheating Tips: For best results, reheat in a 350°F (175°C) oven for 8-10 minutes, or in the air fryer for 4-5 minutes. The microwave works in a pinch, but you’ll lose some crispiness. The flavors actually get bolder after a day or two in the fridge—if you can wait that long!

Nutritional Information & Benefits

Each Keto Philly Cheesesteak Roll (based on 8 rolls) is approximately:

Calories: 260
Fat: 19g
Protein: 15g
Total Carbs: 6g
Net Carbs: 3g

The almond flour and cheese base keep these rolls high in protein and healthy fats, making them super satisfying. Steak provides iron and B vitamins, and those colorful peppers add antioxidants and vitamin C. The recipe is gluten-free and can be made nut- or dairy-free with simple swaps. Allergens to note: contains nuts (almond flour) and dairy (cheese, cream cheese).

Personally, these rolls fit perfectly into my low-carb meal plan—they’re filling, keep my energy steady, and satisfy those comfort food cravings without derailing my goals.

Conclusion

If you’re craving comfort food that fits your keto lifestyle, these Keto Philly Cheesesteak Rolls are the answer. They’re easy, flavorful, totally satisfying, and flexible enough to suit your cravings or what’s in your fridge.

I love how these rolls always feel like a treat, whether it’s a cozy family dinner or a game-day snack. Every bite brings all the cheesesteak flavor you want—without the carbs you don’t. Play around with fillings, try out new cheeses, or add a little spice. Make them your own!

If you try this recipe, let me know in the comments what twist you put on your Keto Philly Cheesesteak Rolls. Did you go spicy? Extra cheesy? I’d love to hear how you made them yours. Pin, share, and spread the cheesy, steak-filled love—your fellow keto friends will thank you. Now, go on, roll up something delicious tonight!

Frequently Asked Questions

Can I make Keto Philly Cheesesteak Rolls ahead of time?

Absolutely! You can prep the filling and dough separately a day in advance, or assemble and refrigerate the unbaked rolls for up to 24 hours. Bake right before serving for best results.

What’s the best steak to use for Philly cheesesteak rolls?

Ribeye is classic for its tenderness and flavor, but sirloin or even thinly sliced roast beef works in a pinch. Just slice it as thin as possible.

Can I freeze these rolls?

Yes! Freeze either before or after baking. Wrap tightly and store in a freezer-safe bag for up to 2 months. Thaw and reheat in the oven for best texture.

Is there a nut-free alternative to almond flour?

Yes, sunflower seed flour is a great 1:1 substitute for almond flour. The texture and flavor are almost identical, and it keeps the rolls low carb.

How do I keep the dough from sticking?

Roll the dough between two sheets of parchment paper and dust lightly with extra almond flour if needed. If it’s still sticky, chill it for 10 minutes before rolling out.

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Keto Philly Cheesesteak Rolls recipe

Keto Philly Cheesesteak Rolls

Author: Leana
Total Time: 38 minutes
Yield: 8 rolls 1x

Print Recipe

Description

These Keto Philly Cheesesteak Rolls feature savory steak, sautéed peppers, and gooey cheese all wrapped in a golden, low-carb fathead dough. Perfect for a hearty, keto-friendly dinner or snack that satisfies classic cheesesteak cravings without the carbs.

Ingredients

Scale

1 1/2 cups shredded mozzarella cheese (whole milk recommended)
2 oz cream cheese, softened
1 1/4 cups almond flour (superfine blanched preferred)
1 large egg, room temperature
1/2 tsp baking powder
1/4 tsp garlic powder (optional)
8 oz ribeye steak, thinly sliced (or sirloin/roast beef)
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
Salt and black pepper, to taste
6 slices provolone cheese (or mozzarella)
1 tbsp butter, melted (for brushing, optional)
Sesame seeds or Italian seasoning (optional, for topping)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Heat olive oil in a skillet over medium-high heat. Add sliced steak and cook for 2-3 minutes until browned and mostly cooked through. Remove steak and set aside.
In the same skillet, add onions and both bell peppers. Sauté for 3-4 minutes until softened and just starting to caramelize. Add steak back in, season with salt and pepper, toss to combine, and turn off heat. Let cool.
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 45 seconds, stir, then microwave for another 30 seconds until melted and smooth.
Add almond flour, baking powder, garlic powder (if using), and egg to the cheese mixture. Mix thoroughly with a spatula, then knead with hands for 1-2 minutes until a cohesive dough forms.
Place dough between two sheets of parchment paper. Roll into a 10×14 inch rectangle, about 1/4-inch thick. Remove top parchment.
Lay provolone slices evenly over the dough, leaving a 1-inch border. Top with cooled steak and pepper mixture, spreading evenly.
Using the parchment to help, roll the dough up jelly-roll style from the long edge. Slice into 8 equal pieces.
Arrange rolls cut side up on the prepared baking sheet. Brush tops with melted butter and sprinkle with sesame seeds or Italian seasoning if desired.
Bake for 15-18 minutes until golden brown and bubbling.
Let cool for 5 minutes before serving. Serve warm and enjoy!

Notes

For best results, slice steak very thin (freeze for 30 minutes before slicing). Don’t overfill the rolls to prevent bursting. Use parchment paper for easy rolling and cleanup. Filling and dough can be prepped ahead. Nut-free and dairy-free substitutions are possible. Rolls can be frozen before or after baking.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Main Course
Cuisine: American