There’s something instantly comforting about the familiar flavors of a Philly cheesesteak—the sizzling beef, the soft vegetables, and the way melted cheese brings everything together. This keto version keeps that same comforting spirit, but without the heaviness that usually follows. It’s the kind of meal that feels familiar from the first bite, even though it fits perfectly into a low-carb lifestyle.
These Keto Philly Cheesesteak Rolls are warm, satisfying, and surprisingly simple. Wrapped in a soft, golden keto dough, they turn a classic sandwich into an easy, fork-and-knife dinner that feels both indulgent and practical. Perfect for busy evenings, casual dinners, or whenever you want something hearty that doesn’t pull you off track.
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Keto Philly Cheesesteak Rolls (Cheesy, Tasty & Easy)
Print RecipeIngredients
- For the Filling
- 1 lb thinly sliced beef (sirloin or shaved steak)
- 1 tbsp butter
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 4 slices provolone cheese
- For the Keto Roll Dough
- 2 cups shredded mozzarella
- 1 oz cream cheese
- 1 ½ cups almond flour
- 1 large egg
- ½ tsp baking powder
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet, melt the butter over medium heat. Add onions, peppers, and mushrooms; sauté until soft.
- Add the sliced beef, garlic powder, salt, and pepper. Cook until the beef is browned and no longer pink. Remove from heat.
- Place a slice of provolone over the warm filling so it melts slightly, then set aside.
- In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave for 1 minute, stir, then heat again for 30–45 seconds until fully melted.
- Add almond flour, egg, and baking powder to the melted cheese mixture. Mix until a dough forms.
- Divide the dough into 4 equal portions. Flatten each portion into a rectangle.
- Spoon the Philly cheesesteak filling onto each dough piece and gently roll into a stuffed roll.
- Place rolls seam-side down on the baking sheet and bake for 15–18 minutes until golden.
- Let cool for 5 minutes before serving.
Tips & Variations
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Swap provolone for mozzarella or pepper jack for extra flavor.
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Store leftovers in an airtight container for up to 3 days; reheat in the oven for best texture.
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If dough feels sticky, lightly wet your hands while shaping.
Net Carbs:
Approximately 5–6g per roll, depending on vegetables used.
