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Delicious keto Philly cheesesteak roll ups with beef, cream cheese, and peppers.

Keto Philly Cheesesteak Roll Ups

These keto-friendly roll ups combine savory steak, sweet peppers, and gooey provolone wrapped in a golden, tender fathead dough crust.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fathead Dough
  • 1.75 cups shredded mozzarella Combined with cream cheese.
  • 2 ounces cream cheese Heat with mozzarella until smooth.
  • 1 cup fine almond flour Essential for the dough structure.
  • 1 large egg Helps bind the dough.
  • 0.5 teaspoon baking powder Leavening agent for the dough.
  • 1 pinch salt Enhances flavor.
For the Filling
  • 8 ounces ribeye or sirloin steak Thinly sliced.
  • 1 medium yellow onion Sliced thinly.
  • 1 medium green bell pepper Sliced thinly.
  • 6 slices provolone cheese For layering in the roll.
  • 1 tablespoon oil Avocado oil recommended for cooking.
  • 1 teaspoon salt For seasoning the filling.
  • 1 teaspoon pepper For seasoning the filling.
  • 1 teaspoon garlic powder For added flavor.

Method
 

Prepare the Fathead Dough
  1. Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until smooth and stretchy.
  2. Stir in almond flour, egg, baking powder, and salt. Knead together until a cohesive ball forms. Let rest for 5 minutes if sticky.
  3. Roll between two sheets of parchment into a rectangle about 10x14 inches, roughly 1/4 inch thick, and parbake at 425°F for 8-10 minutes until set.
Prepare the Filling
  1. Heat oil in a large skillet over medium-high heat. Add sliced onions and peppers, cooking until soft and lightly browned, about 7-9 minutes.
  2. Pat steak slices dry, season with salt, pepper, and garlic powder. Sear in the hot pan for 1-2 minutes per side until just cooked.
Assemble the Roll
  1. Lay provolone slices over the parbaked crust. Layer cooked onions and peppers, followed by steak. Add more provolone if desired.
  2. Using the parchment, roll the dough from the long side into a tight log, sealing the edges by pinching.
  3. Bake seam side down at 400°F for 10-12 minutes until golden and cheese is bubbling. Let rest for 5 minutes before slicing.

Notes

These rolls can be made ahead by parbaking the dough. Use various cheeses or toppings to customize. Keeps well refrigerated for up to 4 days and can be reheated.