Keto Philly Cheesesteak Rolls (Printable)
Savory steak and peppers nestled in cheesy low-carb dough for a satisfying handheld meal.
# 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 (gluten-free if needed)
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ For the Dough (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
→ 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 ribeye steak and cook for 2–3 minutes until just browned. Remove steak from pan and set aside.
03 - In the same skillet, add green and red bell peppers along with yellow 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. 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.
05 - Divide dough into 6 equal pieces. Roll each piece into a rectangle approximately 5x3 inches between two sheets of parchment paper.
06 - Place a slice of provolone cheese on each dough rectangle. Top with steak and pepper mixture, using about 2–3 tablespoons per roll. Carefully roll up each rectangle, pinching the seams to seal. Place seam-side down on the prepared baking sheet.
07 - Bake for 20–25 minutes, or until golden brown. Let cool for 5 minutes before serving.
# Expert Tips:
01 -
- The gooey provolone center creates that irresistible cheese pull every single time
- The almond flour dough actually holds together without falling apart like some keto breads
- You get all the Philly cheesesteak satisfaction without the carb coma aftermath
02 -
- Work quickly once the melted cheese mixture is ready because it becomes impossible to handle as it cools
- Rolling the dough between parchment paper prevents sticking better than any amount of flour
- Let the filling cool before assembling or the heat will make the dough soft and difficult to work with
03 -
- Slice your steak against the grain and while it is partially frozen for the thinnest, most tender strips
- Use a sharp knife to trim any excess fat from the ribeye before cooking to prevent greasy rolls