Ultimate Keto Philly Cheesesteak Rolls (Printable)
Tender steak, peppers, and onions wrapped in cheesy low-carb dough for a classic Philadelphia favorite.
# What You'll Need:
→ 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 (gluten-free if needed)
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ Fathead 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
→ Assembly
15 - 6 slices provolone cheese
# Directions:
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 - In a microwave-safe bowl, combine shredded mozzarella and cream cheese. 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 Tips:
01 -
- Everything you love about a Philly cheesesteak wrapped in a warm, cheesy low-carb package
- The fathead dough creates a surprisingly authentic bread texture without the wheat
- Perfect for meal prep and reheats beautifully for lunch the next day
02 -
- The dough must be warm when working with it or it becomes too stiff to roll
- Rolling between parchment paper is non-negotiable the dough will stick to everything else
- Do not overfill the rolls or the cheese will escape during baking
03 -
- Freeze unbaked rolls individually on a baking sheet before transferring to a bag for longer storage
- Brush the tops with beaten egg before baking for an extra golden finish