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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.
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Prep Time 25 minutes
Cook Time 27 minutes
Total Time 52 minutes
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.