Keto Philly Cheesesteak Rolls Recipe

If you’re on a keto or low-carb diet but still crave the rich, cheesy goodness of a classic Philly cheesesteak, these Keto Philly Cheesesteak Rolls are the perfect solution! They deliver all the iconic flavors you love — thinly sliced beef, sautéed peppers and onions, and plenty of gooey melted cheese — but wrapped in a low-carb, cheesy dough instead of a traditional hoagie roll.

This recipe is a game-changer for anyone following a ketogenic lifestyle. Each roll is loaded with protein and healthy fats while staying grain-free, gluten-free, and keto-friendly. Even better? They’re ready in just 30 minutes and require only simple ingredients you probably already have in your kitchen.

Perfect for a quick dinner, meal prep, or game-day snack, these rolls are satisfying enough to please everyone — keto or not. The dough bakes up soft and golden, the filling is rich and savory, and the cheese pulls are next-level delicious.

Whether you’re looking for an easy keto lunch idea, a grab-and-go snack, or a low-carb alternative to a cheesesteak sandwich, this recipe is sure to become a favorite. Once you try them, you’ll never miss the bread!

---

What Makes These Keto Philly Cheesesteak Rolls Special?

• Low-Carb & Keto-Friendly – Only about 5g net carbs per roll!

• Classic Cheesesteak Flavor – Juicy beef, melty cheese, and sautéed veggies.

• Ready in 30 Minutes – Perfect for busy weeknights or last-minute meals.

• Gluten-Free – Great for those avoiding wheat or following a low-carb lifestyle.

• Versatile & Freezer-Friendly – Make them ahead, freeze, and reheat whenever you want.

---

Ingredient Notes

• Thinly Sliced Beef (1 lb)
  Ribeye or sirloin works best for authentic cheesesteak flavor. You can also use shaved beef for convenience.

• Bell Peppers (1 medium, sliced)
  Adds sweetness and crunch. Use any color — green for savory, red for sweet.

• Onions (1 small, sliced)
  Essential for that Philly cheesesteak vibe!

• Provolone or Mozzarella Cheese (1 ½ cups, shredded)
  Melty, creamy, and delicious. Provolone gives an authentic cheesesteak taste, but mozzarella works well too.

• Almond Flour (1 ½ cups)
  Forms the base of the keto-friendly dough. Coconut flour isn’t a good substitute here.

• Mozzarella Cheese (2 cups, shredded)
  For the fathead dough — makes it soft and chewy.

• Cream Cheese (2 tbsp)
  Adds elasticity and richness to the dough.

• Eggs (2 large)
  Helps bind the dough and give it structure.

• Salt & Pepper
  Season the filling to taste.

• Optional Add-Ons
  Mushrooms, jalapeños, or hot sauce for extra flavor!

---

How to Make Keto Philly Cheesesteak Rolls

1. Cook the beef and veggies

   • Heat 1 tbsp olive oil in a skillet over medium heat.

   • Add sliced onions and bell peppers; sauté for 4-5 minutes until softened.

   • Add thinly sliced beef, season with salt and pepper, and cook until browned. Remove from heat and set aside.

2. Make the fathead dough

   • In a microwave-safe bowl, combine shredded mozzarella and cream cheese.

   • Microwave in 30-second intervals, stirring until smooth and fully melted.

   • Stir in almond flour and eggs until a dough forms. Knead gently until smooth.

3. Shape and fill the rolls

   • Roll out the dough between two sheets of parchment into a rectangle, about ¼-inch thick.

   • Spread a layer of provolone or mozzarella, then add the beef and veggie mixture evenly on top.

4. Roll and bake

   • Roll the dough tightly into a log, then slice into 8 equal rolls.

   • Place them on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-18 minutes until golden brown.

5. Serve and enjoy

   • Let cool slightly, then serve warm with extra cheese sauce if desired.

Tip: For extra gooeyness, sprinkle additional shredded cheese on top before baking.

---

Storage Options

• Room Temperature: Best eaten fresh; up to 6 hours max.

• Refrigeration: Store leftovers in an airtight container for up to 4 days.

• Freezing: Freeze baked rolls for up to 2 months. Reheat directly from frozen.

• Reheating: Bake at 350°F (175°C) for 10 minutes or microwave for 45 seconds.

---

Variations and Substitutions

• Cheese Options – Swap provolone for cheddar, Swiss, or pepper jack.

• Mushroom Lover’s Version – Add sautéed mushrooms for extra flavor.

• Spicy Philly Rolls – Mix in jalapeños or drizzle with sriracha.

• Chicken Philly Rolls – Use thinly sliced chicken instead of beef.

• Dairy-Free Option – Use dairy-free cheeses for a paleo-friendly alternative.

---

Frequently Asked Questions

1. Can I make the dough ahead of time?
Yes! Prepare the fathead dough, wrap it tightly, and refrigerate for up to 24 hours.

2. Can I use coconut flour instead of almond flour?
Not recommended — coconut flour absorbs too much liquid and will make the dough dry.

3. What’s the best beef for Philly cheesesteak?
Ribeye is classic, but sirloin, shaved beef, or leftover roast beef all work well.

4. Are these freezer-friendly?
Absolutely! Freeze baked rolls and reheat for an easy low-carb snack.

5. Can I make these without peppers and onions?
Yes, but you’ll lose some classic cheesesteak flavor.

Print