Keto Philly Cheesesteak Rolls

These Keto Philly Cheesesteak Rolls bring all the bold flavors of a classic Philly cheesesteak in a low-carb, keto-friendly package. They are perfect for anyone craving that melty cheese and savory beef combination without the bread overload. Whether you need a quick lunch, a satisfying dinner, or a filling snack, these rolls do the trick with minimal prep and maximum taste.

I made these for the first time on a weeknight when I was short on time. My family went crazy, and now they ask for these rolls almost every week. They are that good and convenient.

Ingredients

• Beef: One pound of thinly sliced beef such as ribeye or flank steak for tenderness and flavor
• Olive oil or butter: One tablespoon of olive oil or butter to sauté and add richness
• Green bell pepper: One green bell pepper, sliced for a slight crisp and fresh contrast
• Onion: One small onion, thinly sliced because caramelized onions add sweetness
• Mozzarella (filling): One cup shredded mozzarella cheese for gooey melting happiness
• Provolone cheese: Half a cup provolone cheese chopped or shredded to add sharpness and depth
• Salt and pepper: Salt and pepper to taste for seasoning
• Garlic powder: Half a teaspoon garlic powder to enhance savory notes
• Smoked paprika: Half a teaspoon smoked paprika optional for a smoky flavor boost
• Mozzarella (dough): One and a half cups shredded mozzarella cheese for the keto dough to bind everything together
• Cream cheese: Two tablespoons cream cheese for softness and moisture in the dough
• Almond flour: Three quarters cup almond flour as a low-carb flour substitute that adds texture
• Egg: One large egg to help hold the dough together
• Baking powder: Half a teaspoon baking powder for lightness in the dough

Step-by-Step Instructions

Make the Filling:

Heat your olive oil or butter in a skillet over medium heat. Add onions and bell peppers and cook them gently until soft, this usually takes about five minutes and builds a lovely base flavor. Add the thinly sliced beef along with garlic powder, smoked paprika if using, salt, and pepper. Cook everything together for four to five minutes until the beef browns and is cooked through. Remove the pan from heat and stir in the provolone cheese so it melts into the warm meat and vegetables.

Prepare the Keto Dough:

Combine the mozzarella and cream cheese in a microwave-safe bowl and heat in one-minute increments. Stir after each minute until the cheeses are melted and fully combined, usually two minutes total. Add almond flour, baking powder, and the egg to this warm cheese mixture and mix thoroughly until you have a smooth dough. You might need to use your hands at this stage because the dough can be sticky. Once mixed, place it between two sheets of parchment paper and roll out into a rectangle about a quarter inch thick.

Assemble the Rolls:

Evenly spread the cooled beef mixture over the rolled-out dough. Sprinkle shredded mozzarella cheese evenly on top for that extra melty cheesy layer. Use the parchment paper to carefully roll the dough into a log shape. Slice this log into six to eight rolls and set them on a baking sheet lined with parchment paper.

Bake:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Bake the rolls for about eighteen to twenty-two minutes. They should turn golden brown on top and be cooked through. After baking, allow them to cool for five minutes to let everything set before serving.

Save

The smoky paprika is my favorite secret ingredient because it adds a subtle warmth that elevates the whole dish. I remember making these for a game day once and how everyone was amazed these were keto and packed with flavor. They disappeared in minutes.

Storage Tips

Store leftover rolls in an airtight container in the fridge and consume within three days. To reheat, bake them in the oven at 350 degrees Fahrenheit until warmed through and the cheese is melty again. Avoid microwaving leftovers if possible or the dough can become chewy.

Ingredient Substitutions

You can switch ribeye or flank steak with sirloin or even thinly sliced chicken breast if preferred. For the cheeses, provolone can be swapped with fontina or gouda to alter flavor. Almond flour can be replaced by coconut flour but use less as it absorbs more moisture, roughly half the amount.

Serving Suggestions

These rolls taste amazing served with a side salad piled high with fresh greens and a drizzle of vinaigrette. They are also great for dipping into a garlic aioli or sugar-free ketchup. For a complete meal, serve alongside roasted vegetables or a simple bowl of keto-friendly soup.

Recipe FAQs

→ What cut of beef works best for these rolls?

Thinly sliced ribeye or flank steak is ideal, as it cooks quickly and remains tender within the roll.

→ Can I substitute the almond flour in the dough?

Almond flour provides texture and flavor, but coconut flour may be used cautiously; expect a different dough consistency.

→ How do I prevent the dough from becoming soggy?

Allow the filling to cool before spreading on the dough, and seal the edges tightly to keep moisture inside during baking.

→ Is smoked paprika necessary for the filling?

Smoked paprika adds a subtle smoky depth but can be omitted if you prefer a milder flavor.

→ Can leftovers be reheated without losing texture?

Reheating in the oven helps maintain a crisp exterior and melted cheese, while microwaving may soften the crust.