Keto Philly Cheesesteak Rolls – So Tasty & Easy To Make: 4g Net Carbs, Melted Cheese, No Bread Needed

Keto Philly Cheesesteak Rolls are the low-carb answer to your sandwich cravings—without the bun but with all the bold, savory flavor you expect from a classic Philly cheesesteak. These cheesy, beefy rolls are stuffed with thin-sliced steak, melty provolone, and sautéed peppers and onions, all wrapped in a golden keto-friendly dough or baked casserole-style.

Perfect for weeknight dinners, game day, or meal prep, these rolls are rich, filling, and deeply satisfying. And the best part? They’re incredibly easy to make and clock in at just 4g net carbs per serving.

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Ingredients Overview

Steak is the heart of the dish—use thinly sliced ribeye, sirloin, or even deli roast beef for quick prep. The meat should be tender and well-seasoned.

Bell peppers and onions bring the classic cheesesteak flavor and texture. Use a mix of red, green, or yellow peppers for color and sweetness.

Provolone cheese is the traditional melt here—mild, creamy, and gooey when baked. Mozzarella or cheddar also works if you want to mix it up.

Cream cheese and shredded mozzarella form the base of the keto dough or roll mixture if making a fathead-style version. This creates a flexible, bread-like texture without flour.

Almond flour and egg bind the dough while keeping it grain-free and keto-approved. You can also skip the dough entirely and layer everything into a casserole dish.

Seasonings like garlic powder, onion powder, salt, and black pepper add depth without carbs.

Optional: Mushrooms for extra heartiness or crushed red pepper for a spicy kick.

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Step-by-Step Instructions

Option 1: Fathead Dough Rolls

1. Make the dough: In a microwave-safe bowl, melt 1 1/2 cups shredded mozzarella and 2 tablespoons cream cheese (about 1 minute). Stir until smooth. Mix in 3/4 cup almond flour and 1 egg. Knead into a dough. Let cool slightly.
2. Cook the filling: In a skillet, heat 1 tablespoon oil. Sauté 1/2 sliced onion and 1 sliced bell pepper for 4–5 minutes until soft. Add 1 lb thinly sliced steak, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Cook until just browned, about 3–4 minutes. Set aside to cool.
3. Assemble the rolls: Roll out the dough between parchment paper into a rectangle (about 1/4 inch thick). Spread the cooled steak mixture evenly, then layer with 6 slices provolone cheese.
4. Roll and bake: Gently roll into a log (like cinnamon rolls) and slice into 6 rolls. Place in a greased baking dish. Bake at 375°F for 18–22 minutes until golden brown and bubbly.

Option 2: No-Dough Casserole Style

1. Sauté peppers, onions, and steak as above.
2. Layer in a baking dish: Steak mixture on bottom, provolone slices on top.
3. Bake at 375°F for 12–15 minutes until cheese is melted and bubbly.

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Tips, Variations & Substitutions

Use shaved steak from the butcher or thin-slice your own sirloin. If using pre-cooked roast beef, just warm it briefly.

For a spicy twist, add jalapeños or hot sauce to the filling.

Swap almond flour for coconut flour (use 1/3 as much) in the fathead dough if preferred.

Make it dairy-free with dairy-free mozzarella and provolone alternatives, though texture may vary.

Add sautéed mushrooms or chopped spinach for extra fiber and nutrients.

Want it crispier? Broil for the last 2–3 minutes for a bubbly, golden finish.

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Serving Ideas & Occasions

Serve with a simple green salad or roasted broccoli for a full keto-friendly meal.

Great for meal prepping—these rolls reheat beautifully and are freezer-friendly.

Perfect for game day snacks, party trays, or a satisfying low-carb lunch.

Make mini rolls using smaller cuts for appetizers or sliders.

Pack them in containers with a side of ranch or garlic aioli for dipping.

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Nutritional & Health Notes

These rolls are rich in protein and healthy fats, making them very filling and perfect for ketogenic or low-carb diets.

Almond flour and cheese provide a grain-free alternative to bread while still delivering that satisfying chew.

Bell peppers and onions add fiber, vitamin C, and antioxidants.

Each roll contains roughly 4g net carbs, depending on cheese and fillings used. Always check labels to track precisely.

This dish is naturally gluten-free and can be adjusted for dairy-free needs.

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FAQs

1. Can I use ground beef instead of steak?
Yes. Cook it with the same seasonings and drain excess fat before layering or rolling.

2. How do I keep the dough from sticking?
Roll between two pieces of parchment paper and chill slightly before rolling into a log.

3. Can I freeze these?
Absolutely. Freeze unbaked rolls or fully baked and cooled ones. Reheat in oven at 375°F until warmed through.

4. Is this recipe dairy-free?
Not as written, but you can use dairy-free cheese alternatives. Look for meltable mozzarella and provolone-style options.

5. What’s the best cut of steak to use?
Thinly sliced ribeye or sirloin are most tender. Flank steak works if sliced very thin against the grain.

6. Can I make this ahead?
Yes! Assemble the rolls, cover, and refrigerate up to 24 hours before baking. Or bake fully and reheat when ready.

7. Are these keto and gluten-free?
Yes. The fathead dough is low in carbs and grain-free, and all ingredients are naturally gluten-free. Just double-check your labels.

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