So, About These Keto Philly Cheesesteak Rolls…
You know those nights when you want something hearty, cheesy, and just a bit indulgent but you also don’t want to deal with the carb guilt? That’s when I whip up these Keto Philly Cheesesteak Rolls. Actually, funny story—my first time making them, I grabbed provolone instead of mozzarella by accident (blame it on my distractible brain), and honestly? Not bad! My brother, who claims he could live on cheesesteaks alone, even gave them his solemn nod of approval. If that’s not a win, I dunno what is.
Oh, and if you’re worried about them being a pain—nah. The trickiest part is keeping your hands out of the cheese before it goes in the oven. Not that I always succeed…
Why I’m Obsessed With These Rolls
I make these when I want to feel like I’m eating something totally decadent, but without totally blowing my carbs for the day (plus, the leftovers are pretty good—if you even have any left). My family goes crazy for these because they taste like the real deal, but you don’t get that heavy, nap-on-the-couch-after feeling. Let’s be honest though—wrangling thinly sliced steak when it’s all slippery is not my favorite part, but at least it makes for a good story. Sometimes the cheese oozes out, and I used to think I messed up, but now I just call it a crispy bonus.
(One time I tried to make a double batch and forgot to double the onions—never again. Don’t be like me.)
What You’ll Need
- 2 cups shredded mozzarella (Sometimes I use a pre-shredded bag if I’m feeling lazy—my grandmother would probably judge, but honestly? It melts OK.)
- 2 oz cream cheese, softened
- 1 ½ cups almond flour (I’ve swapped in coconut flour before, but you need way less—like maybe ½ cup—and it’s a bit drier. Worth a try if you’re out!)
- 1 large egg (Or two small ones if that’s all you’ve got. Just beat ‘em up together.)
- 1 lb thinly sliced steak (Ribeye is best, but I’ve used roast beef slices from the deli when I was in a pinch. Worked fine!)
- 1 green bell pepper, thinly sliced (Red or yellow if you want a pop of color—no rules.)
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 slices provolone cheese (Or mozzarella. Actually, even cheddar worked once when that’s all I had.)
- Optional: garlic powder, hot sauce, mushrooms
How I Throw These Together
- Preheat your oven to 400°F (200°C). Grab a baking sheet and line it with parchment, unless you’re feeling brave and like to scrub cheese off pans.
- In a medium bowl, toss the mozzarella and cream cheese together. Microwave for about a minute, stir, then another 30 seconds if it’s not gooey. (It always looks questionable here—don’t panic.)
- Mix in the almond flour and egg. I just use a wooden spoon, but hands work too once it cools a bit. It’s stickier than you’ll expect, but that’s normal.
- Between two sheets of parchment, roll out the dough into a rectangle. About ¼ inch thick, but I never measure. If it tears, just patch it up. No one cares.
- Heat olive oil in a skillet, toss in the steak, bell pepper, and onion. Season with salt and pepper. Cook ‘til the steak is just done and veggies are soft but still have some bite. (This is where I sneak a taste—don’t judge.)
- Spread the steak and veggie mix over your dough. Layer on the cheese slices. Sometimes I add a dash of hot sauce here for a kick.
- Roll it up, kind of like a jelly roll; don’t worry if it cracks. Seal the seam by pinching or just smush it closed. Transfer to your baking sheet, seam side down. (I use the parchment paper to help roll—makes life easier.)
- Bake for 20–25 minutes, or until golden and bubbly. Let it cool for at least 10 minutes before slicing (or you’ll end up with a molten-cheese slip-n-slide, ask me how I know).
Notes That Might Save Your Sanity
- I’ve overbaked these before, and while the cheese crust is awesome, the inside dried out. Set a timer, you’ll thank yourself.
- If your dough is super sticky, chill it for 10 mins before rolling. Or just flour your hands with almond flour (not regular flour, oops, did that once).
- If you want more of that steakhouse flavor, a sprinkle of garlic powder or Worcestershire sauce in the filling is surprisingly good. Learned that the hard way after a bland batch.
Variations I’ve Attempted (Some Winners, Some Not)
- Chicken Philly version: swap steak for shredded cooked chicken—tasty, but kinda misses the point if you’re a beef fan.
- Mushroom overload: add a cup of sautéed mushrooms. It’s pretty good, but makes the roll a bit soggier, so maybe go easy.
- I once tried a ‘breakfast’ version with scrambled eggs inside. Let’s just say… stick to lunch or dinner.
- Omit the peppers if you want it more classic. My youngest hates ‘green stuff’ so I usually do half with, half without.
Handy Equipment (But Don’t Sweat It)
- Parchment paper (seriously, saves clean-up)
- Rolling pin—although I’ve used a wine bottle in a pinch. Worked just fine, but it’s a bit slippery!
- Large skillet or frying pan
- Baking sheet
- Sharp knife for slicing (bread knife works if you have it, steak knife is OK too)

How to Store These (If You Have Any Left)
Pop leftovers in an airtight container in the fridge. They’ll keep for up to 3 days, but honestly, in my house it never lasts more than a day! You can freeze them, but I think they taste better reheated in the oven than the microwave. The cheese gets crispier that way.
How I Like to Serve ‘Em
I usually just pile up slices on a big cutting board, and let everyone grab their own (less dishes for me). Sometimes I’ll throw together a quick salad or just a handful of baby pickles on the side. My dad insists on dipping his in a little spicy mustard—gives it a real Philly vibe. Oh, and for a game day snack? These disappear before halftime.
Stuff I’ve Learned (So You Don’t Make My Mistakes)
- Don’t skip letting it cool before slicing. I once tried to rush this, and everything sort of oozed everywhere. Patience is not my strong suit but it makes a difference here.
- Use enough oil in the skillet—otherwise the steak sticks and you’ll end up scraping bits off the bottom, which is a pain.
- If your cheese isn’t melting, microwave it in shorter bursts and stir more often. I’ve scorched it before. Not tasty, trust me.
FAQ (People Actually Ask Me These!)
- Can I make this ahead of time?
- Totally! I usually prep the dough and filling the night before; then just assemble and bake the next day. The only thing I’d say is the dough can dry out if left uncovered, so wrap it up tight.
- What’s the best steak to use?
- Ribeye is classic, but any thin, tender beef works. I’ve been known to use leftover roast, and it’s still super tasty.
- Can I use coconut flour instead of almond flour?
- You can, but use way less. It’s drier and soaks up more moisture. Start with about ½ cup and see how the dough feels. It’s a bit fiddlier, to be honest.
- How do you keep the rolls from falling apart?
- Honestly? Let them cool before slicing, and don’t overload with filling (which I’m still guilty of sometimes). Parchment paper helps a ton for rolling.
- Where do you get the best keto cheese?
- I just use whatever’s cheapest at the shop, but I like the ideas in this guide on Ruled.me.
- Is there a vegetarian version?
- Sure—just skip the steak and load up the veggies. I’ve seen people use marinated portobello mushrooms, and it’s not bad. Not quite the same—just different.
- Can I see a video of how to roll these up?
- I learned a bunch of my rolling tricks from this YouTube video (not my own, but super helpful if you’re a visual learner).
Anyway, that’s my take on Keto Philly Cheesesteak Rolls. If you try them, let me know how it goes (or what wild substitutions you come up with). Or, you know, if you figure out how to actually make them last more than a day—send help. Cheers!
Ingredients
- 1 lb thinly sliced beef steak (such as ribeye or sirloin)
- 1 tablespoon olive oil
- 1 small green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup shredded mozzarella cheese
- 4 slices provolone cheese
- 1 ½ cups almond flour
- 2 large eggs
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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1Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a skillet over medium heat, add olive oil and sauté the onions and bell peppers until softened, about 5 minutes.
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3Add the sliced beef to the skillet, season with salt, pepper, and garlic powder, and cook until browned. Remove from heat and set aside.
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4In a bowl, mix almond flour, shredded mozzarella, and eggs to form a dough. Divide the dough into 4 portions and flatten each into a rectangle.
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5Place a slice of provolone cheese and a portion of the beef mixture onto each dough rectangle. Roll up tightly and place seam-side down on the prepared baking sheet.
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6Bake for 18-20 minutes or until golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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