Keto Philly Cheesesteak Rolls
A low-carb and wholesome take on the classic Philly cheesesteak, featuring tender beef, sautéed vegetables, and a cheesy filling, all wrapped in keto-friendly dough.
Ingredients
Core Ingredients
- 1 pound ribeye or flank steak, sliced Tender cuts ideal for quick cooking
- 1 cup shredded mozzarella or cheddar cheese For a gooey and stretchy filling
- 1 medium bell pepper, sliced
- 1 medium onion, sliced
- 1 cup almond flour For the keto-friendly dough
- 1 large egg To bind the dough
- 1 tablespoon olive oil For sautéing the vegetables
- to taste salt For seasoning
- to taste pepper For seasoning
- optional garlic powder For additional flavor
Optional Add-Ins
- 1 cup mushrooms, sliced For added earthiness
- 1/2 cup hot peppers, sliced For a spicy kick
Instructions
Preparation
- Prepare all ingredients by slicing the beef, onions, and bell peppers thinly.
Cooking
- In a large skillet over medium heat, heat olive oil and add sliced onions and peppers. Season with salt and cook until soft and slightly caramelized, about 5-7 minutes. Remove from skillet.
- In the same skillet, add sliced beef. Cook over medium-high heat until browned, approximately 3-4 minutes. Season with salt and pepper. Return sautéed vegetables to skillet and mix well. If using cheese, mix it in now.
- For the keto dough, mix almond flour, one egg, and shredded cheese in a bowl until a doughy consistency is achieved.
- Preheat the oven to 400°F (200°C). Roll out the dough between parchment paper to form a rectangle. Spoon the cheesesteak filling onto one end and roll up carefully, sealing the edges.
- Place rolled dough on a baking sheet and bake for 15-20 minutes until golden brown.
Serving
- Let the rolls cool slightly before slicing. Serve hot with a low-carb dipping sauce.
Notes
To avoid soggy rolls, store in an airtight container in the refrigerator and reheat in the oven. These rolls can also be frozen for up to three months.