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

Nutrition

Serving Size: 1 roll
Calories: 260
Sugar: 2
Sodium: 420
Fat: 19
Saturated Fat: 8
Carbohydrates: 6
Fiber: 3
Protein: 15

Keywords: keto, philly cheesesteak, low carb, fathead dough, gluten-free, easy dinner, steak rolls, cheese, peppers, family meal