Keto Philly Cheesesteak Rolls
Keto Philly Cheesesteak Rolls are a savory, low-carb delight packed with tender steak and melty cheese in a keto dough. This simple recipe delivers a hearty meal perfect for busy nights or meal prep.
Ingredients
For the Dough:
- 1 ½ cups shredded mozzarella cheese 170 g
- 2 tbsp cream cheese 30 g
- ¾ cup almond flour 75 g
- 1 large egg
For the Filling:
- ½ lb 225 g shaved steak or thinly sliced sirloin
- ½ green bell pepper thinly sliced
- ½ small onion thinly sliced
- 1 tbsp olive oil
- Salt and black pepper to taste
- 3 slices provolone or mozzarella cheese
Instructions
Cook Filling
- In a skillet over medium heat, I heat 1 tbsp olive oil, sauté ½ sliced pepper and onion for 5–7 minutes until caramelized, then add ½ lb steak, salt, and pepper, cooking 3–4 minutes until browned. I cool slightly for this simple recipe.
Make Dough
- In a microwave-safe bowl, I melt 1 ½ cups mozzarella and 2 tbsp cream cheese in 30-second intervals, stirring until smooth. I mix in ¾ cup almond flour and 1 egg, forming a smooth dough, chilling if sticky for these keto steak rolls.
Roll and Fill
- I divide dough into 4 portions, flattening each into a rectangle on parchment paper. I spoon steak mixture into the center, top with 3 cheese slices, fold, and seal edges for this low-carb comfort food.
Bake Rolls
- I place rolls on a parchment-lined baking sheet, baking at 375°F (190°C) for 18–20 minutes until golden for this Keto Philly Cheesesteak Rolls.
Notes
- Don’t overfill the dough to avoid bursting.
- Refrigerate the dough briefly to make rolling easier.
- You can use leftover steak, rotisserie chicken, or turkey for variety.
- Use parchment paper to prevent sticking and for easy cleanup.
- These rolls freeze well and are great for meal prep.
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