Description
These Keto Philly Cheesesteak Roll Ups combine the classic flavors of a Philly cheesesteak with a low-carb, keto-friendly twist. Soft cheese-based dough wraps a savory filling of thinly sliced steak, sautéed onions, peppers, mushrooms, and provolone cheese, baked to golden perfection. Ideal for a satisfying, protein-packed meal or appetizer that fits perfectly within a ketogenic lifestyle.
Ingredients
Scale
Dough
- 1 ½ cups shredded mozzarella cheese
- 2 ounces cream cheese, softened
- 1 large egg
- ¼ cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of salt
Filling
- 1 pound thinly sliced steak (such as ribeye or sirloin)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 ounces sliced mushrooms
- 4 slices provolone cheese
- Salt and pepper to taste
Garnish and Serving
- Chopped parsley, for garnish
- Keto-friendly dipping sauce (e.g., ranch, sriracha mayo)
Instructions
- Melt the cheeses: In a microwave-safe bowl, combine shredded mozzarella and softened cream cheese. Microwave in 30-second intervals, stirring between each, until cheeses are fully melted and smooth, about 1-2 minutes. Take care not to overheat.
- Mix egg into cheese: Add the large egg to the melted cheese mixture and blend well until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk almond flour, coconut flour, baking powder, garlic powder, onion powder, and a pinch of salt to distribute evenly.
- Form the dough: Gradually add dry ingredients to the wet cheese mixture, stirring until a dough forms. Begin mixing with a spoon or spatula, then knead with hands until a smooth ball forms; add extra almond flour a tablespoon at a time if too sticky.
- Rest the dough: Wrap dough in plastic wrap and let rest for 5-10 minutes to allow the flours to hydrate.
- Prepare the steak: If not pre-sliced, partially freeze the steak for 30 minutes for easier cutting. Slice thinly against the grain into strips.
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add onions and green peppers; sauté 5-7 minutes until softened and slightly caramelized, stirring frequently.
- Add mushrooms: Incorporate sliced mushrooms; cook 3-5 minutes until softened and moisture released.
- Cook the steak: Push vegetables to one side, add steak slices to the other. Season with salt and pepper. Cook 2-3 minutes per side until browned and cooked through. Avoid overcrowding the pan; cook in batches if needed.
- Combine filling: Stir the cooked steak together with the vegetables; adjust seasoning as needed to taste.
- Preheat oven and prepare baking sheet: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out dough: Place rested dough between two parchment sheets. Roll into a 12×16 inch rectangle, thin but not fragile. Dust with almond flour if dough sticks.
- Assemble roll ups: Spread the steak and vegetable filling evenly over the dough, leaving a border around edges. Lay provolone slices evenly on top.
- Roll and slice: Starting at a long edge, tightly roll the dough like a jelly roll. Pinch the seam to seal. Slice roll into 1-inch thick slices.
- Bake the roll ups: Arrange roll slices cut-side up on the baking sheet. Bake for 15-20 minutes until dough is golden and cheese is melted and bubbly.
- Finish and serve: Allow roll ups to cool slightly on baking sheet. Garnish with chopped parsley. Serve warm with keto-friendly dipping sauce.
Notes
- Partially freezing the steak makes thin slicing easier and ensures better texture.
- Use almond and coconut flours to keep this recipe keto-friendly and gluten-free.
- Be careful not to overheat cheese when melting to prevent graininess.
- If dough is sticky, dust hands and rolling surface with almond flour to manage.
- Cook steak in batches if necessary to avoid steaming and ensure proper browning.
- Serve with keto-approved sauces like ranch or sriracha mayo for added flavor.
