Keto Philly Cheesesteak Rolls (Printable)
Savory steak and peppers wrapped in golden, cheesy low-carb dough for a satisfying keto take on the classic Philadelphia favorite.
# What You'll 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
# How-To 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 just browned. Remove steak from pan and set aside.
03 - In the same skillet, add peppers and onion. Sauté for 4–5 minutes until softened. Return steak to the pan, stir in Worcestershire sauce, salt, and pepper. Cook for 1 more minute, then remove from heat and let cool slightly.
04 - Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
05 - Add almond flour, egg, baking powder, and garlic powder to the cheese mixture. Mix well until a dough forms. If sticky, chill in the fridge for 5 minutes.
06 - Divide dough into 6 equal pieces. Roll each piece into a rectangle about 5x3 inches between two sheets of parchment paper.
07 - Place a slice of provolone cheese on each dough rectangle. Top with steak and pepper mixture, about 2–3 tablespoons per roll.
08 - Carefully roll up each rectangle, pinching the seams to seal. Place seam-side down on the prepared baking sheet.
09 - Bake for 20–25 minutes, or until golden brown.
10 - Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- The fathead dough transforms into something surprisingly bread-like and satisfying
- Each roll packs all the savory comfort of a Philly cheesesteak without the carb crash
02 -
- Working with hot cheese dough requires patience, and slightly wet hands help tremendously
- Let the filling cool before wrapping, or the dough will become impossibly sticky to handle
03 -
- Two sheets of parchment paper prevent the dough from sticking to your rolling pin
- A sharp knife creates cleaner cuts through the dough, preventing jagged edges