Keto Philly Cheesesteak Rolls – So Tasty & Easy To Make

Introduction

These Keto Philly Cheesesteak Rolls deliver everything you love about the classic sandwich — juicy shaved steak, sautéed peppers and onions, gooey provolone cheese — all wrapped in a low-carb, golden, cheesy dough. Perfectly portioned, handheld, and oven-baked, they’re a high-protein, keto-friendly dream that’s both comforting and satisfying.

Whether you’re following a low-carb lifestyle or just cutting back on bread, this keto twist keeps all the savory flavor while ditching the carbs. They’re great for game day snacks, lunchboxes, or quick dinners — no bun needed, and no fork required.

Ingredients Overview

These rolls are made from two key components: the savory Philly cheesesteak filling and a low-carb, mozzarella-based dough.

Shaved Beef Steak

Use thinly sliced ribeye or shaved beef for the most authentic flavor and texture. You can often find pre-shaved steak in the meat section or ask your butcher to slice it thin.

Tip: For DIY slicing, partially freeze a steak, then slice thinly against the grain.

Bell Peppers & Onions

The classic pairing adds sweetness and color. Use:

• Green bell pepper for earthiness
• Red bell pepper for sweetness
• Yellow onion for balance

Dice them small for easier rolling.

Provolone Cheese

Traditional and melty, sliced provolone is ideal. You can also use mozzarella or Monterey Jack if preferred.

Seasonings

Keep it simple and flavorful:

• Salt & pepper
• Garlic powder
• Optional: Worcestershire sauce or steak seasoning for extra umami

Keto Dough (Fathead Dough)

This mozzarella-based dough is low-carb and easy to work with. You’ll need:

• Shredded mozzarella cheese
• Almond flour
• Cream cheese
• Egg
• Baking powder (optional for puff)

This dough bakes into a golden, chewy crust that holds everything in perfectly.

Step-by-Step Instructions

1. Make the Filling

• In a large skillet, heat 1 tbsp olive oil over medium-high heat.
• Add ½ sliced onion and 1 sliced bell pepper. Cook 4–5 minutes until softened.
• Add ¾ to 1 lb shaved beef steak.
• Season with salt, pepper, garlic powder, and optional Worcestershire.
• Cook until steak is browned and no longer pink. Set aside to cool slightly.

2. Make the Fathead Dough

In a microwave-safe bowl:

• Combine:
  • 1½ cups shredded mozzarella
  • 2 tbsp cream cheese
• Microwave for 1 minute, stir, then microwave another 30 seconds until melted and smooth.

Add:

• ¾ cup almond flour
• 1 egg
• Optional: ½ tsp baking powder

Mix with a spoon, then knead with your hands until a smooth dough forms.

Tip: Wet your hands slightly to prevent sticking.

3. Roll & Fill

• Preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Divide dough into 4–6 portions, depending on size preference.
• Roll each portion into a flat oval (about ⅛ to ¼ inch thick).
• Layer 1 slice of provolone cheese and a scoop of the steak mixture onto each.

4. Seal & Bake

• Fold or roll the dough over the filling, pinching the edges to seal.
• Place seam-side down on the baking sheet.
• Optional: Brush with egg wash (1 beaten egg + splash of water) for shine.
• Bake for 18–22 minutes, until golden brown and firm to the touch.

Let cool for 5 minutes before serving.

Tips, Variations & Substitutions

Pro Tips

• Let the filling cool slightly before assembling so it doesn’t melt the dough.
• Don’t overfill or the dough may split during baking.
• Use parchment paper to prevent sticking and help with cleanup.

Variations

• Cheesesteak Mushroom Rolls: Add sautéed mushrooms to the filling.
• Spicy Version: Add jalapeños or pepper jack cheese.
• Bacon Cheesesteak: Mix in cooked, crumbled bacon for extra richness.
• Mini Rolls: Make smaller rolls for appetizers or meal prep.

Substitutions

• No almond flour? Use coconut flour (only ⅓ the amount), but adjust texture with an extra egg if needed.
• Dairy-Free? Use dairy-free mozzarella-style shreds and cream cheese, though dough texture may vary.
• Beef Alternatives: Use shredded rotisserie chicken or leftover roast pork.

Serving Ideas & Occasions

These keto cheesesteak rolls are great for:

• Meal prep – reheat well for lunch
• Game day or party appetizers
• Quick family dinners with a side salad
• Low-carb lunchbox idea for work or school

Pair them with:

• Garlic aioli or spicy mayo
• Side of keto coleslaw
• Roasted green beans or zucchini fries

Nutritional & Health Notes

These rolls are rich in protein and fat, with very few carbs — perfect for keto and low-carb diets.

Per roll (based on 6 rolls using almond flour and provolone):

• Calories: ~350
• Protein: ~24g
• Carbs: ~5g net
• Fat: ~26g
• Fiber: ~2g

To lower calories slightly, use leaner beef or turkey, and reduce cheese amount per roll.

FAQs

Q1: Can I make the dough ahead of time?

Yes. Fathead dough can be made up to 3 days ahead and stored in the fridge wrapped in plastic. Let it soften at room temperature before rolling.

Q2: Can I freeze the rolls?

Absolutely. Bake first, cool completely, and freeze in an airtight container. Reheat in the oven at 350°F for 10–15 minutes or until warmed through.

Q3: What’s the best cheese for these?

Provolone is classic for Philly cheesesteaks, but mozzarella, cheddar, or pepper jack also work well.

Q4: Can I use ground beef instead?

Yes, cook ground beef with the peppers and onions. Drain well before filling to avoid soggy dough.

Q5: How do I keep the rolls from bursting open?

Avoid overfilling and seal edges tightly. You can also flip them seam-side down and brush with egg wash to help hold shape.

Q6: Are these good for meal prep?

Definitely! Store in the fridge for 4–5 days. Reheat in the oven or air fryer for best texture.

Q7: Can I make these in an air fryer?

Yes! Air fry at 350°F for 10–12 minutes, flipping halfway, until golden brown and crispy.

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