Keto Philly Cheesesteak Rolls (Printable)
Tender steak, peppers, and onions in cheesy low-carb dough for a guilt-free twist on the classic.
# What You'll Need:
→ For the Filling
01 - 1 pound 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 ounces 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
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large skillet, heat olive oil over medium-high heat. Add sliced steak and cook for 2–3 minutes until just browned. Remove steak from pan and set aside.
03 - In the same skillet, add peppers and onion. 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 - For the dough: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. 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 a surprisingly tender bread-like wrapper without the carbs
- Each bite delivers that perfect cheesesteak flavor you have been missing
02 -
- Working with the dough between parchment paper prevents sticking completely
- The dough firms up after a few minutes in the fridge if it feels too soft
03 -
- Ask the butcher to slice the ribeye thin if you do not have a sharp knife
- Let the filling cool before wrapping to prevent tearing the dough