Keto Philly Cheesesteak Rolls (Printable)

Tender steak, peppers, and onions wrapped in a cheesy low-carb dough for a delicious keto twist on the classic Philly.

# What You Need:

→ For the Filling

01 - 1 lb ribeye steak, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 small green bell pepper, thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 1 small yellow onion, thinly sliced
06 - 1 teaspoon Worcestershire sauce
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper

→ For the Dough

09 - 1 1/2 cups shredded mozzarella cheese
10 - 2 oz cream cheese
11 - 1 1/4 cups almond flour
12 - 1 large egg
13 - 1/2 teaspoon baking powder
14 - 1/2 teaspoon garlic powder

→ For Assembly

15 - 6 slices provolone cheese

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook for 2–3 minutes until browned. Remove from pan and set aside.
03 - Add peppers and onion to the same skillet. Sauté for 4–5 minutes until softened.
04 - Return steak to the pan. Stir in Worcestershire sauce, salt, and pepper. Cook for 1 minute, then remove from heat and let cool slightly.
05 - In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between, until melted and smooth.
06 - Add almond flour, egg, baking powder, and garlic powder to the cheese mixture. Mix until dough forms. If sticky, refrigerate for 5 minutes.
07 - Divide dough into 6 equal pieces. Roll each into a 5x3 inch rectangle between two sheets of parchment paper.
08 - Place a slice of provolone on each dough rectangle. Top with 2–3 tablespoons of steak and pepper mixture.
09 - Carefully roll up each rectangle, pinching seams to seal. Place seam-side down on the prepared baking sheet.
10 - Bake for 20–25 minutes until golden brown. Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Every bite delivers that authentic Philly cheesesteak experience without the carb coma that follows
  • The fathead dough creates this incredibly chewy, bread-like texture that actually holds together
  • You get all the satisfaction of indulgent comfort food while staying completely in ketosis
02 -
  • Working with fathead dough while its still warm from the microwave is infinitely easier than trying to handle it once its cooled and stiff
  • The filling must cool slightly before assembly, otherwise itll melt the dough and create a giant sticky mess
  • Sealing the seams thoroughly is non-negotiable, or youll have cheesy explosions all over your baking sheet
03 -
  • Ask the butcher at your grocery store to slice the ribeye paper-thin, which saves you from wrestling with partially frozen steak at home
  • Freeze your provolone slices for 15 minutes before assembling, which helps them stay in place instead from sliding around while rolling

Return