Keto Philly Cheesesteak Rolls Recipe
Keto Philly Cheesesteak Rolls are a delicious low-carb twist on the classic Philadelphia cheesesteak. These rolls feature thinly sliced, savory steak combined with sautéed onions and bell peppers, all wrapped in a cheesy, keto-friendly dough. Perfect for anyone following a ketogenic diet or looking for a hearty, flavorful meal without the carbs of traditional bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
For the Filling
- 1 pound ribeye steak, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Rolls
- 1 ½ cups shredded mozzarella cheese
- 2 ounces cream cheese, softened
- 1 cup almond flour
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- Salt, a pinch
For Topping
- 4 slices provolone cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the dough: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. In a separate bowl, mix the almond flour, baking powder, xanthan gum, and salt. Add the egg to the cheese mixture, then gradually stir in the almond flour mixture until a dough forms.
- Roll out the dough: Place the dough between two sheets of parchment paper and roll it out into a rectangle approximately 9×12 inches. Remove the top parchment paper.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, cooking until soft and slightly caramelized, about 5-7 minutes. Remove from skillet and set aside.
- Cook the steak: In the same skillet, add the thinly sliced ribeye steak. Season with garlic powder, smoked paprika, salt, and pepper. Cook quickly over high heat until browned and just cooked through, about 3-4 minutes. Combine the cooked steak with the sautéed vegetables.
- Assemble the rolls: Spread the steak and vegetable mixture evenly over the rolled-out dough. Carefully roll the dough into a tight log starting from the longer edge. Transfer the roll to a baking sheet lined with parchment paper, seam side down.
- Add cheese topping: Place slices of provolone cheese over the top of the rolled dough to melt during baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes until the dough is firm and the cheese on top is melted and slightly golden.
- Serve: Let the rolls cool for a few minutes before slicing into individual portions. Garnish with chopped parsley if desired and serve warm.
Notes
- To ensure thin slices of steak, partially freeze the meat before slicing.
- You can substitute provolone with mozzarella or cheddar cheese for topping.
- Make sure to roll the dough tightly to prevent the filling from spilling out during baking.
- This recipe is keto-friendly, low-carb, and gluten-free.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to keep the crust crispy.
Keywords: Keto Philly cheesesteak, low-carb rolls, keto recipe, Philly cheesesteak rolls, keto dinner, low-carb main course
