There’s a special kind of joy that happens when steak, onions, peppers, and melty provolone meet a golden, low-carb roll you can hold in one hand. These Keto Philly Cheesesteak Rolls are that joy—in an easy, weeknight-friendly package that tastes like a splurge but fits your keto recipes dinner plan.
I started making these on hectic evenings when I wanted the cozy flavor of a Philly cheese steak without the post-dinner carb slump. A hot skillet, a handful of veggies, thinly sliced beef, and a quick fathead-style dough bring everything together. They’re perfect as a low carb dinner, a hearty low carb snack, or a fun game-day platter. And yes, they freeze like a dream.
If you’re keto, low-carb, or simply trying to keep dinner light and satisfying, these rolls will win you over—especially when the kitchen smells like seared steak and toasted cheese.
Table of Contents
Why You’ll Love Keto Philly Cheesesteak Rolls
- Big flavor, low carbs: Tender steak, caramelized peppers and onions, and gooey provolone tucked into a keto roll.
- Weeknight-ready: From skillet to table in about 45 minutes—great for fast “Abendessen Rezepte” (dinner recipes).
- Customizable: Swap cheeses, add mushrooms, or spice it up with jalapeños.
- Make-ahead friendly: Freeze unbaked or baked rolls for quick heat-and-eat meals.
- Family-approved: Comforting, familiar flavors—no one misses the bread.
Ingredients
Steak & Veggie Filling
- 1 lb (450 g) thinly sliced sirloin, ribeye, or shaved beef
- 1 tbsp olive oil or avocado oil
- 1 tbsp butter
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (red or yellow also great)
- 1 cup (100 g) mushrooms, sliced (optional but classic)
- 2 cloves garlic, minced
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- ½ tsp paprika (optional)
- ½ tsp onion powder (optional)
- 6 slices provolone cheese (or 1½ cups shredded)
Keto “Fathead” Dough (Low-Carb Roll)
- 2 cups (200 g) shredded low-moisture mozzarella (pre-shredded is fine)
- 2 oz (56 g) cream cheese, cubed
- 1⅓ cups (130 g) super-fine almond flour
- 1 large egg, room temperature
- ½ tsp baking powder (optional, helps puff)
- ¼ tsp garlic powder
- ¼ tsp kosher salt
Finishing
- 1 egg, beaten (egg wash)
- 1 tsp sesame seeds or everything bagel seasoning (optional)
Tip: If you’re dairy-sensitive, you can swap the mozzarella with a low-lactose cheese blend; for strict keto, stick with full-fat cheeses.
Step-by-Step Instructions
- Sauté veggies. Heat oil and butter in a large skillet over medium-high. Add onions and peppers with a pinch of salt; cook 6–8 minutes until softened and lightly caramelized. Add mushrooms and cook 2–3 minutes more. Stir in garlic for 30 seconds. Transfer veggies to a bowl.
- Sear steak. Season steak with remaining salt, pepper, paprika, and onion powder. Increase heat to high. Add steak in a single layer; sear 1–2 minutes, just until browned (work in batches to avoid steaming). Return veggies to the skillet and toss. Turn off heat.
- Make keto dough. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave 45–60 seconds, stir, then 30–45 seconds more until smoothly melted. Stir in almond flour, baking powder, garlic powder, and salt. When cool enough to handle, mix in egg. Knead until uniform.
- Roll dough. Place dough between two sheets of parchment. Roll into a 10×14-inch (25×36 cm) rectangle about ¼ inch (6 mm) thick. Peel top parchment.
- Layer filling. Lay provolone slices across the dough, leaving a ½-inch border. Spoon steak/veggie mixture evenly over the cheese.
- Roll & seal. Using the parchment as a guide, roll up from the long side into a tight log. Pinch seam closed. Freeze 10 minutes to firm (helps clean slices).
- Slice. With a sharp oiled knife, slice the log into 8–10 rolls. Arrange on a parchment-lined sheet pan, cut-side up, about 1 inch apart.
- Bake. Brush tops with egg wash; sprinkle sesame seeds. Bake at 375°F (190°C) for 17–22 minutes, until golden and set. Cool 5 minutes.
- Serve. Enjoy hot with a quick cheese sauce, mustard aioli, or sugar-free marinara for dipping.
How to Serve Keto Philly Cheesesteak Rolls
These rolls are hand-held comfort—crispy edges, soft centers, stretchy cheese, and juicy steak. For a low carb dinner, pile them on a wooden board with little bowls of grainy mustard, horseradish mayo, and warm cheese sauce for dipping. Add a bright salad—arugula with lemon and olive oil, or a chopped Caesar—to balance the richness.
Feeding a crowd? Keep a tray of baked rolls warm in a 200°F (95°C) oven and set out a topping bar: extra provolone, pickled jalapeños, caramelized onions, and sautéed mushrooms. They also make an easy low carb snack for game night.
If you’re mixing keto and non-keto diners, offer a “duo” plate: a few rolls for the low-carb folks, and classic hoagie buns for everyone else. For more sandwich-night inspo, learn more about quick, crowd-pleasing classics: Ground Beef Philly Cheesesteaks
On nights when you want variety at the table, round out with a fresh, crisp side—discover great ideas like this bright protein-packed salad: Chickpea Feta Avocado Salad
And when you’re craving an extra punchy, weeknight sandwich option later this week, don’t miss our spicy, fast favorite: Easy Cajun Chicken Sloppy Joes
How to Store Keto Philly Cheesesteak Rolls
Fridge: Store baked, cooled rolls in an airtight container for up to 4 days. Reheat at 325°F (165°C) for 8–10 minutes or air-fry 3–5 minutes until warmed and crisp at the edges.
Freezer (unbaked): After slicing, freeze rolls on a sheet pan until solid, then transfer to freezer bags. Bake from frozen at 350°F (175°C) for 22–28 minutes (cover loosely with foil the first 10 minutes if browning too fast).
Freezer (baked): Cool completely, wrap each roll, then freeze up to 2 months. Reheat at 325°F (165°C) 12–15 minutes.
Meal prep tip: Freeze half the batch unbaked and half baked. Bake-fresh for guests; reheat baked rolls for ultra-fast lunches. Label bags with date and “bake from frozen” instructions so weeknight you doesn’t have to think twice.
Tips to Make Keto Philly Cheesesteak Rolls
- Slice beef thin. Shaved ribeye sears fast and stays tender. Freeze meat 20 minutes to make slicing easier.
- Dry the veggies. Cook off moisture so your filling stays concentrated and your rolls bake crisp.
- Warm, not hot dough. If it’s too hot, the egg scrambles; too cold, it won’t knead smooth.
- Chill before slicing. A 10-minute freeze gives you picture-perfect spirals.
- Season in layers. Salt the veg, season the steak, and taste before rolling.
- Provolone = classic. It melts creamy without greasing out. Mozzarella or provolone-mozz blends also work.
- Watch the bake. Almond-flour dough browns quickly—tent with foil if needed.
- Sauce smart. Serve dips on the side to keep rolls from getting soggy.
Variations of Keto Philly Cheesesteak Rolls
- Mushroom-Swiss: Swap provolone for Swiss, load up mushrooms, and add a thyme-garlic butter.
- Spicy Jalapeño Popper: Add diced jalapeños and a layer of seasoned cream cheese beneath the steak.
- Pepper Jack Fiesta: Use pepper jack, add red pepper flakes and a squeeze of lime in the veg.
- Garlic-Butter Herb: Brush the baked rolls with garlic butter and parsley for steakhouse vibes.
- BBQ Cheesesteak: Toss beef with a tablespoon of sugar-free BBQ sauce; serve with extra for dipping.
- Ultra-Low-Dairy: Use lactose-free provolone and a coconut-oil mozzarella alternative in the dough (texture slightly different but tasty).
- No-Roll Method (Fast): Bake the fathead dough as a flatbread, top with steak/veg/cheese, and roll it up like a stromboli.
FAQs
Q1: Can I use rotisserie beef or leftover steak?
Yes. Slice thin, warm with the veggies, and proceed—just don’t overcook.
Q2: Can I make these without almond flour?
Try ⅔ almond flour + ⅓ coconut flour (reduce total flour slightly); texture will be firmer.
Q3: Are these freezer-friendly?
Very. Freeze unbaked slices for best texture; bake from frozen as noted above.
Q4: What’s the best cheese if I don’t have provolone?
Mozzarella, Monterey Jack, or a provolone-mozz mix all melt beautifully.
Final Thoughts
These Keto Philly Cheesesteak Rolls deliver everything you love about a cheesesteak—savory steak, sweet onions, melty cheese—wrapped in a low-carb roll that’s simple enough for a Tuesday night. Make a batch, freeze a tray, and future-you will be very, very happy.
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Print
Keto Philly Cheesesteak Rolls
- Total Time: 45 minutes
- Yield: 8 rolls 1x
Description
Low-carb fathead rolls filled with seared steak, peppers, onions, and provolone cheese. These Keto Philly Cheesesteak Rolls deliver cozy comfort in every bite—melty, savory, and freezer-friendly.
Ingredients
- 1 lb thinly sliced steak (ribeye, sirloin, or shaved beef)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup sliced mushrooms (optional)
- 2 cloves garlic, minced
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- ½ tsp paprika (optional)
- ½ tsp onion powder (optional)
- 6 slices provolone cheese
- 2 cups shredded low-moisture mozzarella
- 2 oz cream cheese, cubed
- 1⅓ cups almond flour
- 1 large egg
- ½ tsp baking powder (optional)
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 egg, beaten (egg wash)
- Sesame seeds or everything bagel seasoning (optional)
Instructions
1. Heat olive oil and butter in a skillet over medium-high heat.
2. Add onions and peppers; cook 6–8 minutes until softened.
3. Add mushrooms and garlic; cook 2–3 minutes more. Transfer to bowl.
4. Season steak with remaining salt, pepper, paprika, and onion powder.
5. Sear quickly in batches until browned. Add veggies back; toss. Turn off heat.
6. Melt mozzarella and cream cheese in microwave until smooth.
7. Stir in almond flour, baking powder, garlic powder, salt, and egg; knead until smooth.
8. Roll dough between parchment into a 10×14-inch rectangle.
9. Top with provolone, then spread steak and veggie mixture evenly.
10. Roll tightly, pinch seam, and freeze 10 minutes.
11. Slice into 8–10 rolls, brush with egg wash, sprinkle sesame.
12. Bake at 375°F (190°C) for 17–22 minutes, until golden. Cool slightly before serving.
Notes
Freeze unbaked rolls for up to 2 months; bake straight from frozen at 350°F (175°C) for 22–28 minutes.
Use provolone for classic flavor, or try Swiss for a twist.
Reheat baked rolls in an air fryer 3–5 minutes for crisp edges.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg