Ultimate Keto Philly Cheesesteak Rolls (Printer-friendly)

Tender steak, peppers, and onions wrapped in cheesy low-carb dough for a guilt-free twist on the classic.

# What You’ll 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 Guide:

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 steak and cook for 2-3 minutes until just browned. Remove steak from pan and set aside.
03 - Add peppers and onion to the same skillet. 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.
05 - 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.
06 - Divide dough into 6 equal pieces. Roll each piece into a rectangle (about 5x3 inches) between two sheets of parchment paper.
07 - Place a slice of provolone cheese on each dough rectangle. Top with steak and pepper mixture (about 2-3 tablespoons per roll).
08 - Carefully roll up each rectangle, pinching the seams to seal. Place seam-side down on the prepared baking sheet.
09 - Bake for 20-25 minutes, or until golden brown.
10 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The fathead dough creates this incredibly soft bread like texture that nobody believes is low carb
  • You get all the savory satisfaction of a cheesesteak without the heavy carb coma afterward
  • These freeze beautifully so you can meal prep breakfast or lunch for the whole week
02 -
  • Working with fathead dough is easiest when its still warm from melting so dont let it cool completely before rolling
  • The dough will feel sticky and strange compared to regular flour dough but it becomes manageable as you work with it
  • Sealing the seams really well prevents the cheese from leaking out during baking and making a mess
03 -
  • Ask your butcher to slice the ribeye paper thin at the store to save yourself prep time
  • Double the recipe and freeze half because these disappear faster than you expect

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