Name: Keto Philly Cheesesteak Rolls – So Tasty & Easy To Make
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 lb thinly sliced ribeye or sirloin steak; 1 bell pepper, sliced; 1 small onion, sliced; 6 slices provolone cheese; 1 cup shredded mozzarella cheese (divided); 1 1/2 cups almond flour; 1 egg; 2 oz cream cheese, softened; 1 tsp baking powder; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; 2 tbsp butter or oil (for sautéing)

These low-carb Philly-style rolls wrap juicy steak, sautéed peppers and onions, and gooey cheese inside a tender dough alternative. I love how they capture all the flavor of a classic cheesesteak in a keto-friendly, handheld form—perfect for a satisfying snack or meal without the carbs.

Why You’ll Love This Recipe

I’m thrilled by this recipe because it delivers the bold, savory taste of Philly cheesesteak in a roll that’s low in carbs and high in flavor. The dough substitute is easy to work with, and stuffing them is fun. They bake up golden, cheesy, and delightfully filling—ideal for game days, lunchboxes, or when I want something comforting without carb guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thinly sliced ribeye or sirloin steak
Bell pepper (sliced)
Onion (sliced)
Provolone cheese (sliced)
Mozzarella cheese (shredded)
Almond flour
Egg
Cream cheese (softened)
Baking powder
Garlic powder
Onion powder
Salt and pepper
Butter or oil (for sautéing)

Directions

Preheat oven to 375 °F (190 °C).
In a skillet, heat butter or oil over medium-high. Add sliced onion and bell pepper, sauté until tender and lightly caramelized. Season with salt and pepper. Remove and set aside.
In the same skillet, quickly sear the thin steak slices until just browned. Season, then remove.
For the dough, whisk together almond flour, baking powder, garlic powder, onion powder, salt, egg, and softened cream cheese until a soft dough forms.
Lightly flour a surface with almond flour and roll the dough into a rectangle about 1/4″ thick.
Layer seared steak, sautéed peppers and onions, slices of provolone, and a sprinkle of mozzarella over the dough.
Carefully roll the dough into a log, tucking fillings inside, then pinch the seam closed.
Slice into even rolls (about 1–1.5″ each) and place them seam-side down in a greased baking dish.
Brush the tops with extra melted butter and sprinkle remaining mozzarella.
Bake for 18–22 minutes, or until rolls are golden, cheese is melted, and dough is set.
Let cool a few minutes before serving to help them hold their shape.

Servings and timing

This recipe makes 8–10 rolls, serving 4–5 people.
Preparation time: 20 minutes
Cooking time: 22 minutes
Total time: 42 minutes

Variations

Spicy kick: I add sliced jalapeños or a dash of chili flakes to the filling.
Different cheese: I swap provolone with cheddar, pepper jack, or Swiss for varied flavor.
Mushroom boost: I sauté sliced mushrooms with the peppers and onions for extra umami.
Herbed dough: I mix in fresh chopped parsley or dried Italian seasoning to the dough.

Storage/Reheating

I store leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, I bake at 350 °F (175 °C) for about 10 minutes until warmed and melty. Microwaving works in a pinch but can make the dough slightly softer.

FAQs

What almond flour works best?

I use finely ground blanched almond flour—it creates a smooth dough. Coarser almond meal can result in crumbly rolls.

Can I make these ahead?

Yes—I assemble the rolls, cover, and refrigerate for up to 8 hours before baking. Let them sit at room temperature for about 15 minutes before baking.

Can I freeze the rolls?

Absolutely—I freeze baked rolls in a sealed container for up to 2 months. To reheat, I thaw overnight and warm at 350 °F (175 °C) for 10–12 minutes.

Are these fully keto?

They’re low in carbs, thanks to almond flour and no traditional bread. Exact macros depend on ingredient brands and steak cut.

Can I make them dairy-free?

I replace cream cheese and cheeses with dairy-free alternatives like vegan cheese and coconut-based cream cheese. Texture and flavor differ slightly but still tasty.

Conclusion

I adore how these Keto Philly Cheesesteak Rolls deliver rich, savory flavor in a handheld, low-carb format. They’re easy to prep, fun to bake, and perfect for satisfying those cheesesteak cravings without the bread. I hope they become a go-to in my keto kitchen!