Description
Keto Philly Cheesesteak Roll Ups are a delicious low-carb twist on the classic Philly cheesesteak sandwich, featuring a cheesy almond flour-based dough rolled around sautéed steak, peppers, onions, and mushrooms, topped with melted provolone cheese. Perfect for anyone following a ketogenic or low-carb diet, these roll ups are flavorful, satisfying, and ideal as a hearty snack or appetizer.
Ingredients
Scale
Dough
- 1½ 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
- Melt Cheeses: In a microwave-safe bowl, combine shredded mozzarella and softened cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth, about 1-2 minutes. Avoid overheating.
- Mix in Egg: Add the egg to the melted cheese mixture and mix thoroughly until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt.
- Form Dough: Gradually add dry ingredients to the wet cheese mixture, stirring until a dough forms. Use a spoon or spatula initially, then knead with hands until smooth. Add more almond flour 1 tablespoon at a time if too sticky.
- Rest Dough: Wrap dough in plastic wrap and let it rest for 5-10 minutes to firm up.
- Prepare Steak: Ensuring the steak is thinly sliced, freeze partially for 30 minutes if needed to facilitate slicing. Cut against the grain into very thin strips.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add sliced onion and green bell pepper, cooking for 5-7 minutes until softened and caramelized, stirring frequently.
- Add Mushrooms: Add sliced mushrooms to the skillet and sauté 3-5 minutes until softened and moisture released.
- Cook Steak: Push vegetables to one side of the skillet. Add steak to the other side, season with salt and pepper. Cook steak 2-3 minutes per side until browned and cooked through. Cook in batches if necessary to avoid overcrowding.
- Combine Filling: Mix cooked steak with sautéed vegetables thoroughly. Adjust seasoning as needed.
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll Dough: Place rested dough between two parchment sheets. Roll out dough into a 12×16 inch rectangle, thin enough to stretch without tearing. Lightly dust with almond flour if sticky.
- Add Filling: Spread the Philly cheesesteak filling evenly over the dough, leaving a small border around edges.
- Add Cheese: Layer provolone slices evenly atop the filling.
- Roll Up: Starting from one long edge, roll the dough tightly like a jelly roll. Pinch the seam to seal securely.
- 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 is melted and bubbly.
- Serve: Allow roll-ups to cool slightly, transfer to a serving platter, garnish with chopped parsley, and serve warm with your favorite keto-friendly dipping sauce.
Notes
- Partially freezing the steak makes slicing thin strips easier.
- Do not overcrowd the pan when cooking the steak to ensure proper browning rather than steaming.
- Rolling the dough between parchment papers prevents sticking and makes handling easier.
- Additional almond flour can be added if the dough is too sticky but avoid adding too much to preserve softness.
- Serve with keto-friendly sauces like ranch dressing or sriracha mayo for extra flavor.
