Keto Philly Cheesesteak Rolls – So Tasty & Easy To Make

These keto Philly cheesesteak rolls are a low-carb twist on the classic sandwich that I can enjoy without the bread guilt. Tender strips of beef, sautéed peppers and onions, and melty provolone cheese are all wrapped up in a cheesy, savory dough that’s keto-friendly and unbelievably satisfying. Whether I serve them for dinner, as a game-day snack, or a make-ahead lunch, they’re always a hit.

Why You’ll Love This Recipe

I love how these rolls deliver all the flavor of a Philly cheesesteak—juicy steak, gooey cheese, and sautéed veggies—while keeping it keto. The dough is made with almond flour and cheese, giving it a buttery, chewy texture that holds everything together beautifully. They’re easy to make, super portable, and totally crave-worthy. Even people who don’t follow keto end up asking for seconds.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Thinly sliced steak (like ribeye or sirloin)

• Green bell pepper, thinly sliced

• Onion, thinly sliced

• Provolone cheese slices

• Olive oil or butter

• Salt and pepper

For the keto dough (fathead dough):

• Mozzarella cheese, shredded

• Cream cheese

• Almond flour

• Egg

• Baking powder

• Optional: garlic powder or Italian seasoning for added flavor

directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Make the filling:
2. In a skillet, I heat olive oil over medium heat. I sauté the onions and peppers until soft, then remove them from the pan.
3. I add the sliced steak to the same pan and cook it until browned and just cooked through. I season with salt and pepper, then set it aside with the veggies.

Make the dough:
4. In a microwave-safe bowl, I melt the mozzarella and cream cheese together in 30-second intervals, stirring until smooth.
5. I stir in the almond flour, egg, baking powder, and seasonings. I mix until a dough forms (I use my hands when it gets thick).
6. I roll the dough out between two pieces of parchment paper into a large rectangle.

Assemble the rolls:
7. I layer the steak, peppers, onions, and provolone slices evenly across the dough, leaving a little space at the edges.
8. I carefully roll the dough into a log, starting from the long edge. I use the parchment paper to help lift and roll.
9. I slice the log into even pieces and place them cut-side up on the baking sheet.
10. I bake for 18–22 minutes, or until the rolls are golden and the cheese is bubbling.

Servings and timing

This recipe makes about 8–10 rolls, depending on how large I slice them. It takes around 20 minutes to prep and 20 minutes to bake, so I can have them ready in under 45 minutes.

Variations

• I swap provolone for mozzarella, Swiss, or pepper jack for different flavor profiles.

• When I want more heat, I add jalapeños or a dash of hot sauce to the filling.

• I sometimes add mushrooms for extra umami flavor.

• I use cooked ground beef instead of sliced steak when I want to make it even quicker.

• For a garlic-butter finish, I brush the tops with melted butter mixed with garlic powder before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 300°F (150°C) for 10–12 minutes or microwave them for about 30 seconds. They also freeze well—I wrap them individually and freeze for up to 2 months. I reheat from frozen in the oven until hot.

FAQs

What kind of steak works best?

I like using thinly sliced ribeye or sirloin. They cook quickly and stay tender. I’ve also used shaved beef from the deli with great results.

Can I make these without almond flour?

Almond flour works best for this type of dough. Coconut flour won’t substitute 1:1, but I’ve made a version using a blend of almond and coconut flour with some adjustments.

How do I keep the dough from sticking?

I always roll it between parchment paper and lightly grease my hands when handling the dough—it makes the process much easier.

Are these rolls freezer-friendly?

Yes! I freeze them after baking, then reheat in the oven for a quick meal or snack. They hold up really well and still taste amazing.

Can I prep these ahead?

Absolutely. I assemble and refrigerate the unbaked rolls up to a day in advance. When I’m ready to bake, I just add a couple of minutes to the cook time.

Conclusion

Keto Philly cheesesteak rolls are a flavorful, low-carb answer to one of my favorite comfort foods. They’re cheesy, meaty, and full of rich flavor—without the bread. Whether I’m meal prepping, feeding guests, or just treating myself to something savory and satisfying, these rolls always hit the spot.