Keto Philly Cheesesteak Rolls – Keto Healthy Recipes Made Easy
Ever crave that sizzling, melty, meat-loaded Philly cheesesteak but want to skip the carb crash? I’ve got your back. These keto Philly cheesesteak rolls bring all the good stuff—tender beef, sweet peppers, gooey cheese—wrapped up in a low-carb dough that doesn’t fight you back.
They’re the kind of thing I make when I want to feel like I’m winning at life. The kind of roll that lets me pretend I didn’t just eat steak and cheese for dinner. Bonus: They reheat like a dream, so leftovers don’t go to waste.
This recipe checks a lot of boxes—comfort food, game night winner, easy lunch meal prep. And if you’re like me, and you’ve tried and failed at keto pizza dough before, don’t worry. This one actually works.
Servings: 4 rolls
Ingredients
- 2 tbsp butter
- 1/2 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 200g cooked steak, thinly sliced (ribeye or sirloin preferred)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices provolone or mozzarella cheese
- 2 large eggs
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 3/4 cup almond flour
- 1/2 tsp baking powder
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet, melt butter over medium heat. Add onions and bell peppers. Cook until soft and caramelized, about 8–10 minutes.
- Toss in the cooked steak. Season with salt and pepper. Heat through and set aside.
- For the dough, melt shredded mozzarella and cream cheese together until smooth. Mix in almond flour, baking powder, and eggs until a dough forms.
- Divide the dough into four equal parts. Roll out each into a rectangle between two sheets of parchment.
- Layer each with steak mixture and a slice of cheese. Roll gently into logs.
- Place on baking sheet. Bake for 15–18 minutes until golden brown. Let cool slightly before serving.