KETO PHILLY CHEESESTEAK ROLLS ULTIMATE

Crave that iconic Philly Cheesesteak flavor, but trying to stick to keto? These Keto Philly Cheesesteak Rolls are the answer to your low-carb dreams. Imagine tender slices of steak, melted cheese, and savory peppers and onions all nestled inside a perfectly chewy, keto-friendly roll. I promise, you won’t even miss the bread with these flavor-packed delights!

The Magic Behind Keto Philly Cheesesteak Rolls

Okay, let’s be real, finding good keto bread alternatives can be a challenge. But trust me, I’ve cracked the code for these Keto Philly Cheesesteak Rolls. We’re using a clever combination of ingredients to create a “fathead dough” that’s surprisingly delicious and holds up perfectly to all that cheesy, meaty goodness. We’re talking serious flavor and texture that will make your taste buds sing!

Gather Your Goodies (Ingredients List!)

For the “Fathead” Dough:

• 8 oz cream cheese, softened
• 1 ½ cups shredded mozzarella cheese
• 2 large eggs, beaten
• 1 ½ cups almond flour
• 1 tsp baking powder
• ½ tsp garlic powder (optional, but recommended!)

For the Philly Cheesesteak Filling:

• 1 lb thinly sliced steak (ribeye or sirloin work great)
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 bell pepper (green, red, or yellow), thinly sliced
• 4 oz sliced mushrooms (optional)
• 4 slices provolone cheese (or your favorite cheese for cheesesteaks)
• Salt and pepper to taste

Step-by-Step: Let’s Get Cooking!

Making the Keto Dough:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine the cream cheese and mozzarella cheese. Microwave in 30-second intervals, stirring in between, until the cheese is completely melted and smooth.
3. Let the melted cheese cool slightly (about 5 minutes). This is important so the eggs don’t cook!). Add the beaten eggs and mix well until combined.
4. In a separate bowl, whisk together the almond flour, baking powder, and garlic powder (if using).
5. Add the dry ingredients to the wet ingredients and mix until a dough forms. It will be sticky at first, but keep mixing!
6. Divide the dough into 4 equal portions. On a lightly almond-floured surface (or parchment paper), roll each portion into a rope about 8-10 inches long. Place the ropes on the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden brown. Let cool slightly before slicing horizontally to create the “rolls”.

Preparing the Philly Cheesesteak Filling:

1. While the dough is baking, heat the olive oil in a large skillet over medium-high heat.
2. Add the thinly sliced steak to the skillet and cook until browned on all sides. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.
3. In the same skillet, add the sliced onions and bell pepper. Cook until softened and slightly caramelized, about 5-7 minutes. If you’re using mushrooms, add them now and cook for another 3-5 minutes until softened.
4. Return the cooked steak to the skillet with the vegetables.

Assembling Your Keto Philly Cheesesteak Rolls:

1. Carefully slice the baked “fathead” dough ropes horizontally to create the top and bottom of the rolls.
2. Spoon the steak and vegetable mixture onto the bottom half of each roll.
3. Top each with a slice of provolone cheese.
4. Place the rolls under the broiler for a minute or two, or until the cheese is melted and bubbly. Watch closely so they don’t burn!
5. Top with the other half of the roll and serve immediately.

Pro Tips for Keto Philly Cheesesteak Perfection

Okay, let’s talk about a few things that can really take these Keto Philly Cheesesteak Rolls to the next level.

• The Steak Matters: Using high-quality, thinly sliced steak makes all the difference. Ribeye is my personal favorite because it’s so flavorful and tender. You can often find pre-sliced steak at the grocery store, which saves a ton of time.
• Don’t Overcrowd the Pan: When cooking the steak, make sure not to overcrowd the pan. Cook it in batches if necessary to ensure it browns nicely. Overcrowding will steam the steak instead of searing it, and you won’t get that delicious caramelized flavor.
• Cheese Choices: Provolone is the classic choice for Philly Cheesesteaks, but feel free to experiment! White American cheese, mozzarella, or even a sharp cheddar would be delicious.
• Spice It Up: A little sprinkle of red pepper flakes or a dash of your favorite hot sauce can add a nice kick to these rolls.
• Make Ahead: You can prepare the steak and vegetable mixture ahead of time and store it in the refrigerator. This makes assembling the rolls even quicker when you’re ready to eat.

Variations: Mix It Up!

The beauty of these Keto Philly Cheesesteak Rolls is that they’re incredibly versatile. Here are a few variations you can try:

• Pizza Style: Add some marinara sauce and mozzarella cheese for a Keto Philly Cheesesteak Pizza Roll.
• Spicy Version: Include jalapenos or a spicy cheese like pepper jack for an extra kick.
• Chicken Cheesesteak: Substitute the steak with thinly sliced chicken breast for a lighter option.
• Add Some Greens: Throw in some spinach or kale with the peppers and onions for added nutrients.

Pairing Suggestions: Complete Your Keto Feast

These Keto Philly Cheesesteak Rolls are delicious on their own, but they’re even better when paired with the right sides. Here are a few of my favorite keto-friendly pairings:

• Cauliflower “Fries”: Crispy cauliflower fries are a classic keto side dish that pairs perfectly with these rolls.
• Side Salad: A simple salad with a vinaigrette dressing adds a refreshing contrast to the richness of the cheesesteak.
• Broccoli Salad: Keto-friendly broccoli salad with bacon and cheese is another great option.
• Zucchini Noodles: Sauteed zucchini noodles with garlic and parmesan cheese make a light and flavorful side.

More Keto Inspiration

If you’re loving these Keto Philly Cheesesteak Rolls, be sure to check out some of my other favorite keto recipes. For another delicious steak dish, try my Pepper Steak With Onions. Or, if you’re in the mood for pasta, give Philly Cheesesteak Tortellini Pasta Crockpot, Cheesesteak Tortellini, Philly Cheesesteak Tortellini Pasta, Philly Cheesesteak Tortellini Pasta Crockpot, or Cheesesteak Tortellini a try!

Troubleshooting: Common Questions and Solutions

Even the best recipes can sometimes have a hiccup. Here are a few common questions and solutions for making these Keto Philly Cheesesteak Rolls:

• My dough is too sticky: Add a little more almond flour, one tablespoon at a time, until the dough is easier to handle.
• My dough is too dry: Add a little more melted cream cheese, one teaspoon at a time, until the dough comes together.
• My rolls are burning in the oven: Reduce the oven temperature slightly and bake for a longer time. Keep a close eye on them!
• My cheese isn’t melting properly under the broiler: Make sure your broiler is preheated and that the rolls are close enough to the heat. You can also try using a different type of cheese that melts more easily.

Storing and Reheating: Keep the Flavor Going

These Keto Philly Cheesesteak Rolls are best enjoyed fresh, but you can store leftovers in the refrigerator for up to 3 days. To reheat, wrap them in foil and bake at 350°F (175°C) until heated through. You can also reheat them in the microwave, but they may not be as crispy.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

• Calories: Approximately 450-550 per roll
• Net Carbs: Approximately 5-7 grams per roll
• Protein: Approximately 30-40 grams per roll
• Fat: Approximately 30-40 grams per roll

Final Thoughts: Enjoy Your Keto Cheesesteak!

There you have it! A delicious and satisfying way to enjoy a Philly Cheesesteak while staying true to your keto goals. These Keto Philly Cheesesteak Rolls are a guaranteed crowd-pleaser, perfect for a quick lunch, a fun dinner, or even a game-day snack. So get in the kitchen, get creative, and enjoy every delicious bite!

Keto Philly Cheesesteak Rolls

Enjoy the classic taste of a Philly Cheesesteak while staying keto-friendly with these Keto Philly Cheesesteak Rolls. Tender steak, melted cheese, and savory vegetables are nestled in a delicious, low-carb “fathead” dough roll. This recipe delivers serious flavor and texture that will satisfy your cravings without the carbs.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 27 minutes mins

Total Time 52 minutes mins

Servings: 4

Course: Lunch, Main Course

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz cream cheese, softened
• 1 1/2 cups shredded mozzarella cheese
• 2 large eggs, beaten
• 1 1/2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1 lb thinly sliced steak ribeye or sirloin
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 bell pepper green, red, or yellow
• 4 oz sliced mushrooms
• 4 slices provolone cheese
• Salt to taste
• Pepper to taste
• Almond flour for dusting

Equipment

• Baking sheet
• Parchment paper
• Microwave-safe bowl
• Spatula
• Mixing bowls
• Whisk
• Large Skillet
• Stove
• Oven
• Broiler
• Knife
• Cutting board

Method

 

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine the cream cheese and mozzarella cheese. Microwave in 30-second intervals, stirring in between, until the cheese is completely melted and smooth.
3. Let the melted cheese cool slightly (about 5 minutes). Add the beaten eggs and mix well until combined.
4. In a separate bowl, whisk together the almond flour, baking powder, and garlic powder (if using).
5. Add the dry ingredients to the wet ingredients and mix until a dough forms. It will be sticky at first, but keep mixing!
6. Divide the dough into 4 equal portions. On a lightly almond-floured surface (or parchment paper), roll each portion into a rope about 8-10 inches long. Place the ropes on the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden brown. Let cool slightly before slicing horizontally to create the “rolls”.
8. While the dough is baking, heat the olive oil in a large skillet over medium-high heat.
9. Add the thinly sliced steak to the skillet and cook until browned on all sides. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.
10. In the same skillet, add the sliced onions and bell pepper. Cook until softened and slightly caramelized, about 5-7 minutes. If you’re using mushrooms, add them now and cook for another 3-5 minutes until softened.
11. Return the cooked steak to the skillet with the vegetables.
12. Carefully slice the baked “fathead” dough ropes horizontally to create the top and bottom of the rolls.
13. Spoon the steak and vegetable mixture onto the bottom half of each roll.
14. Top each with a slice of provolone cheese.
15. Place the rolls under the broiler for a minute or two, or until the cheese is melted and bubbly. Watch closely so they don’t burn!
16. Top with the other half of the roll and serve immediately.

Notes

For best results, use high-quality, thinly sliced steak like ribeye. Do not overcrowd the pan when cooking the steak. Cook in batches to ensure proper browning. Provolone is the classic cheese, but feel free to experiment with other cheeses like white American, mozzarella, or sharp cheddar. Add red pepper flakes or hot sauce for a spicy kick. The steak and vegetable mixture can be prepared ahead of time and stored in the refrigerator. To store leftovers, refrigerate for up to 3 days and reheat in the oven or microwave.