Description
These Keto Philly Cheesesteak Roll Ups offer a low-carb twist on the classic Philly cheesesteak sandwich. Made with a mozzarella and almond flour-based dough, thinly sliced steak, sautéed vegetables, and provolone cheese, these roll-ups are perfect as a satisfying snack or meal for anyone following a ketogenic diet.
Ingredients
Scale
Dough
- 1 ½ cups shredded mozzarella cheese
- 2 ounces cream cheese, softened
- 1 large egg
- ¼ cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of salt
Filling
- 1 pound thinly sliced steak (such as ribeye or sirloin)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 ounces sliced mushrooms
- 4 slices provolone cheese
- Salt and pepper to taste
Garnish & Serving
- Chopped parsley, for garnish
- Keto-friendly dipping sauce (e.g., ranch, sriracha mayo)
Instructions
- Melt Cheese: In a microwave-safe bowl, combine the shredded mozzarella cheese and softened cream cheese. Microwave in 30-second intervals, stirring between, until completely melted and smooth, about 1-2 minutes. Avoid overheating the cheese mixture.
- Add Egg: Add the egg to the melted cheese mixture and mix well to fully incorporate.
- Mix Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, onion powder, and a pinch of salt.
- Form Dough: Gradually add the dry ingredients to the wet cheese mixture, stirring until a dough forms. Use a spoon or spatula initially, then knead with your hands to form a smooth ball. If sticky, add almond flour 1 tablespoon at a time.
- Rest Dough: Wrap the dough in plastic wrap and let it rest for 5-10 minutes to firm up.
- Prepare Steak: If steak is not thinly sliced, partially freeze it for 30 minutes for easier slicing. Slice steak thinly against the grain into strips.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Sauté sliced onion and green bell pepper for 5-7 minutes until softened and slightly caramelized, stirring frequently.
- Add Mushrooms: Add sliced mushrooms to skillet and continue to sauté for 3-5 minutes until softened and moisture evaporates.
- Cook Steak: Push vegetables aside, add steak to skillet, season with salt and pepper. Cook steak 2-3 minutes per side until browned and cooked through. Cook in batches if needed to avoid overcrowding.
- Combine Filling: Mix the cooked steak with the sautéed vegetables in the skillet, stir well to combine, and adjust seasoning as necessary.
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll Out Dough: Place rested dough between two sheets of parchment paper. Roll into a 12×16 inch rectangle, thin but sturdy. Dust parchment with almond flour if dough sticks.
- Assemble Roll: Spread the cheesesteak filling evenly over the dough, leaving a small border around edges.
- Add Cheese: Place provolone cheese slices evenly over the filling.
- Roll Up Dough: Starting from a long edge, roll the dough tightly like a jelly roll. Pinch seam to seal.
- Slice Roll-ups: Using a sharp knife, slice the roll into 1-inch thick pieces.
- Bake: Arrange the slices cut-side up on the baking sheet. Bake for 15-20 minutes until dough is golden and cheese bubbly.
- Cool and Serve: Let roll-ups cool slightly on the baking sheet. Garnish with chopped parsley and serve warm with keto-friendly dipping sauce.
Notes
- If the dough is too sticky to handle, add additional almond flour 1 tablespoon at a time until manageable.
- Be careful not to overcook the steak to keep it tender and juicy.
- Use parchment paper when rolling the dough to prevent sticking and aid in transferring to baking sheet.
- These roll-ups freeze well; freeze before baking and bake directly from frozen, adding extra baking time.
- For extra flavor, consider adding a bit of Worcestershire sauce to the steak while cooking if compatible with keto guidelines.
