Description
Delight in these Keto Philly Cheesesteak Roll Ups, a delicious low-carb twist on the classic sandwich featuring a creamy cheese dough filled with tender steak, sautéed vegetables, and provolone cheese. Perfectly baked for a golden finish, these roll ups are ideal for a satisfying keto-friendly meal or snack.
Ingredients
Scale
Cheese 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 (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 the Cheese: In a microwave-safe bowl, combine shredded mozzarella and softened cream cheese. Microwave in 30-second intervals, stirring until completely melted and smooth, about 1-2 minutes, careful not to overheat.
- Incorporate Egg: Add the large egg to the melted cheese mixture and mix well until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt.
- Form Dough: Gradually add the dry ingredients to the wet cheese mixture. Stir initially with a spoon or spatula, then knead by hand until a smooth dough ball forms. If dough is too sticky, add additional almond flour 1 tablespoon at a time.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for 5-10 minutes.
- Prepare the Steak: If steak is not thinly sliced, partially freeze it for 30 minutes, then slice very thinly against the grain into strips.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add sliced onion and green bell pepper and sauté until softened and slightly caramelized, about 5-7 minutes, stirring frequently.
- Add Mushrooms: Add sliced mushrooms to the skillet and cook until softened and moisture is released, approximately 3-5 minutes.
- Cook Steak: Push vegetables to one side of the skillet, add steak slices to the other side. Season with salt and pepper. Cook steak until browned and cooked through, about 2-3 minutes per side, avoiding overcrowding the pan; cook in batches if necessary.
- Combine Filling: Mix the cooked steak with sautéed vegetables in the skillet, stir to combine and adjust seasoning as needed.
- Preheat Oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll Out Dough: Place rested dough between two sheets of parchment paper and roll into a 12×16 inch rectangle, thin but not tearing. Dust with almond flour if sticking.
- Add Filling: Spread the Philly cheesesteak filling evenly over the dough, leaving a small border around edges.
- Add Cheese: Place provolone slices evenly over the filling.
- Roll Dough: Carefully roll up the dough from one long edge tightly like a jelly roll. Pinch the seam to seal.
- Slice Roll Ups: Using a sharp knife, slice the roll into 1-inch thick pieces.
- Bake: Arrange slices cut-side up on the prepared baking sheet. Bake in preheated oven for 15-20 minutes until dough is golden and cheese is melted and bubbly.
- Serve: Allow to cool slightly on the baking sheet. Garnish with chopped parsley and serve warm with your favorite keto-friendly dipping sauce.
Notes
- Partially freezing the steak before slicing helps achieve thin, even strips.
- If dough is sticky, add almond flour gradually to avoid dryness.
- Do not overcrowd the skillet when cooking steak to ensure proper browning.
- The roll ups can be stored in the refrigerator and reheated gently in the oven or air fryer.
- Feel free to swap the provolone cheese with other keto-friendly cheeses if desired.
