Keto Philly Cheesesteak Rolls are the answer on nights when you’re craving something cheesy and meaty—but you want to stay low carb. Personally, I got pretty tired of making the “same old chicken and broccoli” for dinner. Enter this recipe: fun, easy, and super flavorful. If you miss biting into a classic Philly cheesesteak but can’t do the carbs, these roll-ups are like magic for your weeknight meals. They’re honestly a game-changer.
Why You’ll Love This Recipe
Gosh, where do I start? For one, these Keto Philly Cheesesteak Rolls take just a few minutes to prep. That’s huge for folks like me who are hungry and slightly impatient after work. The flavor combo is spot-on: juicy steak, melty cheese, sautéed veggies. Add a crispy (low carb) outer layer, and wow, it’s practically five-star restaurant stuff right at home.
Cleanup’s a breeze too. Only a couple of pans, and nothing sticks. Plus, everyone I’ve served these to—kids, picky spouses, keto skeptics—they all ask for seconds. You can dunk them in anything, ranch or spicy mustard, no judgment here. I used to think “keto” meant complicated, but these Philly cheesesteak rolls totally proved me wrong. Just ask my family, they’re still talking about ‘em.
“I’ve tried a bunch of keto recipes, and this is the only one my husband asks for every week. Totally hits the spot and makes me forget I’m eating low carb!” – Janet R.
Variations
Now, this is where making Keto Philly Cheesesteak Rolls gets fun. You can swap out the steak for shredded chicken if you’re in a white-meat mood, and honestly, rotisserie chicken works in a pinch. Sometimes I sneak in a couple jalapeños for heat. Or I’ll use provolone instead of mozzarella for more classic flavor. The veggie lineup is customizable—bell peppers, onions, mushrooms, whatever needs using up. I even tried jack cheese once and wow, the gooeyness was wild.
Once, I let my daughter pick fillings and she did steak, spinach and cheddar. Weird, but tasty! These rolls are all about making dinner easy while still shaking things up (because let’s face it, eating the same meal every night is dull). 
The Perfect Breading
If you ask me, the right breading seals the deal. We know bread is a no-go on keto, but almond flour saves the day, making these rolls crispy on the outside without the carbs. I sometimes mix in a pinch of Italian seasoning or onion powder, whatever I’m feeling. Egg wash helps everything stick, so don’t skip it, even if it looks messy.
Once I tried coconut flour by accident (whoops) and, uh, it was not my favorite. Stick with almond flour if you want that crunchy, golden exterior. You don’t need a deep fryer, either. A hot skillet and a little bit of olive oil get you that perfect crisp. People will honestly think you used real bread crumbs.
Assemble The Roll
Rollin’ up the filling is easier than you’d think. Just lay out your cooked steak, peppers, and onions on a slice of provolone (or whatever cheese you grabbed). Roll it up snug—like you’re tucking in a little cheesy burrito. Then give it a dunk in your beaten egg and roll through the almond flour mix.
Don’t worry if it gets messy or the filling tries to escape. It’s homemade, not Instagram-perfect. I usually line them up in a baking dish, spray with a bit more oil, and bake till everything is hot, melted, and tempting. Some folks try toothpicks to hold them together, but I’ve never had one burst open on me (okay, maybe once). Just press the seam side down and you’re golden.
Storage/Reheating
So here’s the cool part: these Keto Philly Cheesesteak Rolls actually taste just as good the next day. I wrap leftovers in foil, then stash them in the fridge. When I need a fast lunch, I reheat them in the oven for about 10 minutes at 350°F. Easy.
If you use the microwave, the breading gets a little less crispy, but they’re still tasty. I even chop up leftovers and toss ‘em into a salad (yeah, I know, leftover steak salad sounds fancy, but really it’s just lazy dinners done right). They’re freezer-friendly too, just thaw before baking so they don’t get soggy.
Serving Suggestions
- Slice ‘em and serve with ranch, blue cheese, or your favorite keto-friendly dip.
- Great as a main dish, but also impressive as party snacks (trust me, nobody notices they’re low carb).
- Try alongside roasted veggies or a crisp salad if you need extra greens.
Common Questions
Q: Can I make these Keto Philly Cheesesteak Rolls dairy-free?
A: Sure. I’ve got a friend who uses dairy-free cheese slices. Texture’s pretty close, and it’s still melty.
Q: What cut of steak works best?
A: I usually use thin-sliced sirloin or ribeye. But I’ve even cheated with deli slices if I’m in a hurry.
Q: Are they spicy?
A: Nope, they’re pretty mellow. But you can toss in jalapeños or chili flakes if you want more kick.
Q: Do I need a fancy baking dish?
A: Not at all. Just use what you’ve got. I’ve rolled these up in foil and baked them on a cookie sheet when all the dishes were dirty.
Q: Can I meal-prep these ahead of time?
A: Absolutely. Assemble, refrigerate, and bake when you’re ready. Makes life a wee bit easier.
Ready to Make Dinner (Finally)?
Alright, so that’s my whole playbook for Keto Philly Cheesesteak Rolls. They’re fast, super convenient, and taste outrageous for how simple they are. If you want the down-and-dirty recipe, definitely check out Keto Philly Cheesesteak Roll Ups – Easy Low Carb Snack, Lunch or … for more details and step-by-steps. Or take a peek at Don’t – Keto Philly Cheesesteak Roll Ups Savory beef, creamy … for different serving ideas. Give these a go—honestly, if you’ve got ten minutes and some leftover steak, you can make weeknight dinner a little bit special. I dare you not to go back for seconds.
Keto Philly Cheesesteak Rolls
Ingredients
For the Rolls
- 1 lb thin-sliced sirloin or ribeye steak You can use deli slices for convenience.
- 1 cup sliced bell peppers Customize with your vegetable preference.
- 1 cup sliced onions You can add mushrooms or spinach as well.
- 4 slices provolone cheese Substitute with mozzarella if preferred.
- 1 cup almond flour Use for the outer layer for crunch.
- 1 large egg Beaten for egg wash.
- 1 tbsp olive oil For frying and spraying.
Instructions
Preparation
- Preheat your skillet and sauté the sliced onions and bell peppers until tender.
- In the same skillet, cook the thin-sliced steak until browned.
- Lay a slice of provolone cheese on a flat surface.
- Place a portion of the steak and sautéed veggies onto the cheese.
- Roll the cheese and filling tightly like a burrito.
Coating
- Dip each roll in the beaten egg then roll in almond flour to coat.
Cooking
- Arrange the rolls in a baking dish and spray them with olive oil.
- Bake in the oven until golden and crispy, approximately 15-20 minutes.
