Keto Philly Cheesesteak Rolls (Low-Carb, Cheesy & Satisfying)
Introduction
If you love a hearty Philly cheesesteak but want to keep it low-carb and keto-friendly, these Keto Philly Cheesesteak Rolls are the perfect solution. Imagine thin slices of juicy beef, sautéed peppers and onions, and gooey melted cheese—all wrapped up in a golden keto roll made with almond flour dough.🥩
These rolls deliver the flavor of a classic cheesesteak in a portable, handheld version that’s ideal for lunch, dinner, or even meal prep. Unlike traditional hoagie rolls, this recipe keeps carbs minimal while packing in protein and flavor, making it a win for both keto dieters and anyone who loves a good cheesy roll-up.
Whether you’re serving them for game day, as a snack, or as a family-friendly dinner, these cheesesteak rolls will quickly become a favorite.
Keto Philly Cheesesteak Rolls
Ingredients
Equipment
Method
- Sauté onions and bell peppers in olive oil until softened.
- Add sliced beef, season with garlic powder, salt, and pepper. Cook until browned. Stir in 1/2 cup mozzarella. Set aside.
- Melt mozzarella and cream cheese in microwave, then mix in almond flour, egg, baking powder, and salt. Knead until smooth.
- Roll dough into rectangle, spread filling, sprinkle cheese, and roll up tightly. Slice into rolls.
- Bake at 375°F (190°C) for 18–20 minutes until golden brown.
Why You’ll Love This Recipe
✅ Keto-friendly & low-carb – only ~5g net carbs per roll
✅ Cheesy & satisfying – melty mozzarella and cream cheese in every bite
✅ Meal-prep friendly – reheats well for busy weekdays
✅ Family-approved – even non-keto eaters will love them
✅ Versatile – works for appetizers, snacks, or main course
Ingredients
For the Filling:
- 1 lb thinly sliced beef steak (ribeye or sirloin works best)
- 1 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
For the Keto Dough:
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 1/2 cups almond flour
- 1 large egg
- 1/2 tsp baking powder
- 1/2 tsp salt
Optional garnish: Fresh parsley or sesame seeds
Step-by-Step Instructions
1. Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Add sliced onions and bell peppers; sauté until softened and caramelized (about 5–7 minutes).
- Add the thinly sliced beef, season with garlic powder, salt, and pepper, and cook until browned.
- Stir in 1/2 cup of shredded mozzarella cheese. Set aside to cool slightly.
2. Make the Keto Dough
- In a microwave-safe bowl, combine shredded mozzarella and cream cheese.
- Microwave for 1–2 minutes until melted, stirring halfway.
- Add almond flour, egg, baking powder, and salt. Mix into a dough.
- Knead until smooth (if sticky, chill for 10 minutes).
3. Assemble the Rolls
- Preheat oven to 375°F (190°C).
- Roll the dough between parchment paper into a rectangle (about 1/4-inch thick).
- Spread the beef and veggie filling evenly across the dough.
- Sprinkle the remaining mozzarella cheese on top.
- Roll up tightly into a log, then slice into 6–8 rolls.
4. Bake
- Place rolls on a parchment-lined baking sheet.
- Bake for 18–20 minutes or until golden brown.
- Optional: Brush with melted butter and sprinkle with parsley.
5. Serve & Enjoy
- Let cool slightly before serving.
- Pair with a keto-friendly dipping sauce (like garlic aioli or sugar-free marinara).
Tips & Variations
- Cheese swap: Try provolone, cheddar, or pepper jack instead of mozzarella.
- Spicy kick: Add jalapeños or crushed red pepper flakes.
- Meal prep: Freeze unbaked rolls on a tray, then transfer to a freezer bag for future baking.
- Saucy option: Spread a thin layer of sugar-free marinara inside before rolling.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or air fryer for best texture.
- Freeze baked rolls for up to 2 months; reheat straight from frozen at 350°F until warm.
Nutrition (per roll, approx.)
- Calories: 280
- Carbs: 6g (Net carbs: 4–5g)
- Protein: 18g
- Fat: 20g
- Fiber: 2g
