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Keto Philly Cheesesteak Rolls Recipe

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★★★★★

4.5 from 56 reviews

These Keto Philly Cheesesteak Rolls are a low-carb twist on the classic Philly cheesesteak sandwich, featuring a savory mixture of shaved ribeye, sautéed peppers and onions, all wrapped in a cheesy almond flour dough. Perfectly baked until golden and melty, they’re an ideal protein-packed keto option for a satisfying meal or snack.

Ingredients

Scale

Dough Ingredients

  • 1.5 cups shredded low-moisture part-skim mozzarella cheese
  • 2 tablespoons cream cheese
  • 1 cup superfine almond flour
  • 1 large egg, room temperature
  • 1/2 teaspoon garlic powder

Filling Ingredients

  • 1.5 lbs shaved ribeye steak or extra-lean roast beef slices
  • 8 slices provolone cheese
  • 1/2 cup green bell pepper, finely diced
  • 1/2 cup yellow onion, finely diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (204°C) and line a heavy-duty baking sheet with parchment paper to prepare for baking the rolls.
  2. Sauté Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and green bell peppers, and sauté for about 4 minutes until they become translucent and slightly caramelized.
  3. Cook Beef: Add the shaved ribeye steak to the skillet with the vegetables. Season with sea salt and cracked black pepper and cook, searing and stirring for approximately 5 minutes until the beef is fully cooked. Drain any excess moisture and grease to prevent the dough from becoming soggy.
  4. Melt Cheese for Dough: In a microwave-safe glass bowl, combine the shredded mozzarella and cream cheese. Heat in 30-second intervals, stirring between each, until the mixture is completely melted and smooth.
  5. Make Dough: Add the almond flour, egg, and garlic powder to the melted cheese mixture. Knead the ingredients together, either manually or with a spatula, until a uniform dough ball forms.
  6. Roll Out Dough: Place the dough between two sheets of parchment paper and roll it out into a large rectangle approximately 1/4-inch thick.
  7. Divide Dough: Use a pizza cutter to divide the dough rectangle into 8 equal pieces.
  8. Assemble Rolls: Place one slice of provolone cheese on each piece of dough. Top evenly with the prepared beef and vegetable mixture.
  9. Roll Up: Roll each dough piece tightly from the shorter end, pinching the seam and ends securely to encase the filling.
  10. Prepare for Baking: Position the rolls seam-side down on the prepared baking sheet to prevent them from unrolling during baking.
  11. Bake: Bake in the preheated oven for 15 to 18 minutes, or until the rolls are golden brown and firm to the touch.
  12. Rest and Serve: Let the rolls rest for 5 minutes after baking to allow the internal cheese to set before serving.

Notes

  • Use shredded low-moisture part-skim mozzarella for the best dough texture.
  • Draining excess grease from the beef mixture is important to keep the dough from becoming soggy.
  • Superfine almond flour helps achieve a smoother dough consistency.
  • Room temperature egg helps the dough come together evenly.
  • The rolls can be stored in the refrigerator for up to 3 days and reheated before serving.
  • For a spicier option, add some crushed red pepper flakes to the beef mixture.

Keywords: Keto, Philly Cheesesteak, Low Carb, Cheese Roll, Keto Dinner, Philly Roll-Ups

Find it online: https://tastybella.com/keto-philly-cheesesteak-rolls-recipe/