Description
These Keto Philly Cheesesteak Roll Ups are the ultimate low-carb comfort food, combining a cheesy, almond flour-based dough with a savory filling of thinly sliced steak, sautéed onions, peppers, mushrooms, and provolone cheese. Perfect for a keto-friendly snack or meal, these roll ups offer all the classic Philly cheesesteak flavors without the carbs.
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 and Serving
- Chopped parsley, for garnish
- Keto-friendly dipping sauce (e.g., ranch, sriracha mayo)
Instructions
- Prepare the cheese mixture: In a microwave-safe bowl, combine shredded mozzarella and softened cream cheese. Microwave in 30-second intervals, stirring between each, until the cheeses are completely melted and smooth, approximately 1 to 2 minutes. Avoid overheating to prevent separation.
- Add egg to cheese mixture: Mix in the large egg thoroughly until fully incorporated to help bind the dough.
- Mix dry ingredients: In a separate bowl, whisk almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt to ensure an even blend.
- Form the dough: Gradually add the dry mix to the melted cheese mixture. Stir with a spoon or spatula first, then knead by hand until a smooth dough ball forms. Add extra almond flour 1 tablespoon at a time if the dough is too sticky.
- Rest the dough: Wrap the dough in plastic wrap and let it rest for 5 to 10 minutes to firm up.
- Prepare the steak: If necessary, partially freeze steak for 30 minutes to make slicing easier. Cut thinly against the grain into strips for tender results.
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add onions and green bell peppers, cooking for 5 to 7 minutes until softened and lightly caramelized, stirring frequently.
- Add mushrooms: Incorporate sliced mushrooms and cook for an additional 3 to 5 minutes until softened and moisture is released.
- Cook the steak: Push vegetables aside, add steak to the skillet, and season with salt and pepper. Cook steak strips for 2 to 3 minutes per side until browned and cooked through. Avoid overcrowding – cook in batches if needed.
- Combine filling: Mix cooked steak with the sautéed vegetables in the pan. Stir together well and adjust seasoning to taste.
- Preheat oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out dough: Place rested dough between two parchment sheets. Roll into a 12 by 16-inch rectangle, ensuring the dough is thin yet intact. Dust with almond flour if sticking occurs.
- Assemble roll ups: Spread the Philly cheesesteak filling evenly over the dough, leaving a small border around edges for sealing.
- Add cheese slices: Evenly place the provolone cheese slices over the filling.
- Roll and seal: Starting from one long edge, roll the dough tightly like a jelly roll. Pinch the seam to seal completely.
- Slice roll ups: Using a sharp knife, cut the roll into 1-inch thick slices for individual servings.
- Bake: Arrange the slices on the prepared baking sheet, cut-side up. Bake for 15 to 20 minutes until golden brown and bubbly.
- Serve: Allow roll ups to cool slightly before transferring to a serving plate. Garnish with chopped parsley and serve warm with a keto-friendly dipping sauce.
Notes
- Partially freezing the steak makes it easier to slice thinly for tender roll ups.
- If the dough is sticky while rolling, lightly dust with almond flour to prevent tearing.
- Do not overcrowd the skillet when cooking steak to ensure proper browning instead of steaming.
- Resting the dough helps improve its texture and manageability when rolling.
- Use parchment paper when rolling and baking to avoid sticking and for easy cleanup.
