These Keto Philly Cheesesteak Rolls are everything I want in a low-carb meal—cheesy, savory, satisfying, and incredibly easy to make. Packed with tender steak, sautéed peppers and onions, and gooey melted cheese, all wrapped in a keto-friendly dough, this recipe hits all the right notes without the carb overload. Whether I’m whipping up a quick dinner or prepping ahead for the week, this dish always delivers.
Why You’ll Love This Recipe
I love this recipe because it transforms the classic Philly cheesesteak into a keto-friendly option without sacrificing flavor. It’s quick to prepare, easy to customize, and perfect for meal prep. The rolls are hearty, cheesy, and totally satisfying, making them a great alternative to sandwiches or heavy casseroles. Plus, they reheat beautifully, so I can enjoy them all week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
1 ½ cups shredded mozzarella cheese
2 tbsp cream cheese
¾ cup almond flour
1 large egg
For the filling:
1 tbsp olive oil
½ small onion, thinly sliced
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ lb shaved beef steak (or thinly sliced ribeye)
½ tsp garlic powder
Salt and pepper to taste
4 slices provolone cheese
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a skillet over medium heat, I warm the olive oil, then sauté the onions and peppers until they’re soft and caramelized—about 5–7 minutes.
I add the shaved beef to the skillet, season with garlic powder, salt, and pepper, and cook until the meat is browned. Then I set the mixture aside to cool slightly.
For the dough, I microwave the mozzarella and cream cheese in a bowl for about 45–60 seconds until melted, then stir until smooth.
I add the almond flour and egg into the cheese mixture, mixing until a smooth dough forms. If it’s sticky, I chill it for a few minutes.
I roll out the dough between two sheets of parchment paper into a rectangle about ¼-inch thick.
I layer the beef and veggie mixture over the dough, top it with provolone slices, and roll it up tightly like a jelly roll.
Using a sharp knife, I cut the roll into slices (about 6–8 pieces) and place them cut side up on the baking sheet.
I bake for 18–20 minutes or until the rolls are golden brown and the cheese is bubbly.
After letting them cool slightly, they’re ready to enjoy!
Servings and timing
This recipe makes about 6–8 rolls, depending on how thick I slice them, which serves 3–4 people.
I sometimes swap the provolone for pepper jack if I want a spicy kick.
Mushrooms make a great addition to the filling for a heartier version.
Instead of almond flour dough, I’ve also used low-carb tortillas for a shortcut.
I occasionally add a dash of Worcestershire sauce to the beef while cooking for extra umami flavor.
Storage/reheating
I store leftover rolls in an airtight container in the fridge for up to 4 days. For reheating, I prefer popping them in the oven at 350°F for about 10 minutes or until warmed through. The air fryer works great too if I want a slightly crispier outside. I avoid microwaving since it can make the dough soggy.
FAQs
How do I keep the dough from sticking?
I always roll the dough between two sheets of parchment paper. If it’s still too sticky, I chill it for 10 minutes before rolling.
Can I make these ahead of time?
Yes, I often assemble the rolls and refrigerate them before baking. Then I just bake them fresh when I’m ready.
What kind of steak is best for these rolls?
Shaved steak or thinly sliced ribeye works best. I’ve even used leftover steak, sliced thin, and it turns out great.
Can I freeze these rolls?
Absolutely. I freeze them after baking, and then reheat in the oven at 375°F for about 15 minutes. They stay delicious.
Is there a dairy-free version of this?
I haven’t tried a dairy-free version yet, but using dairy-free cheese alternatives and skipping the cream cheese in the dough could work with some experimenting.
Conclusion
These Keto Philly Cheesesteak Rolls are one of my favorite low-carb comfort foods. They’re easy, filling, and packed with flavor. Whether I serve them for dinner or pack them for lunch, they’re always a hit.
These Keto Philly Cheesesteak Rolls are a delicious low-carb twist on a classic comfort food, packed with savory beef, peppers, onions, and melted cheese wrapped in keto-friendly dough.
Ingredients
1 ½ cups shredded mozzarella cheese
2 tbsp cream cheese
¾ cup almond flour
1 large egg
1 tbsp olive oil
½ small onion, thinly sliced
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ lb shaved beef steak (or thinly sliced ribeye)
½ tsp garlic powder
Salt and pepper to taste
4 slices provolone cheese
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat, then sauté the onions and peppers until soft and caramelized, about 5–7 minutes.
Add the shaved beef, garlic powder, salt, and pepper to the skillet and cook until the meat is browned. Set aside to cool slightly.
In a bowl, microwave the mozzarella and cream cheese for 45–60 seconds until melted. Stir until smooth.
Add almond flour and egg to the cheese mixture and mix until a smooth dough forms. Chill if sticky.
Roll the dough between two sheets of parchment paper into a rectangle about ¼-inch thick.
Spread the beef and veggie mixture over the dough, top with provolone slices, and roll it up tightly.
Cut the roll into 6–8 slices and place cut side up on the baking sheet.
Bake for 18–20 minutes or until golden brown and cheese is bubbly.
Let cool slightly before serving.
Notes
Chill dough before rolling if it’s too sticky.
Provolone can be substituted with pepper jack for a spicier flavor.
Mushrooms or Worcestershire sauce can be added for extra depth.
