Ingredients
- 1 lb thinly sliced ribeye or sirloin steak
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 6–8 slices provolone cheese
- 1 tablespoon olive oil or butter
- Salt and black pepper, to taste
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 1/2 cups almond flour
- 1 large egg
- 1 teaspoon baking powder
- Optional: 1/2 teaspoon garlic powder or Italian seasoning
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté onions and peppers until softened. Remove and set aside.
- Add steak to the same pan and cook until browned. Season with salt and pepper. Set aside with veggies.
- In a microwave-safe bowl, melt mozzarella and cream cheese in 30-second intervals until smooth.
- Stir in almond flour, egg, baking powder, and optional seasonings. Mix until dough forms.
- Roll dough between two sheets of parchment paper into a large rectangle.
- Layer steak, peppers, onions, and provolone evenly over the dough, leaving space at edges.
- Roll the dough into a log using the parchment to help lift. Slice into 8–10 rolls.
- Place rolls cut-side up on prepared baking sheet. Bake 18–22 minutes, until golden and bubbly.
Notes
- Swap provolone with mozzarella, Swiss, or pepper jack for different flavors.
- Add mushrooms or jalapeños for variety.
- Brush baked rolls with garlic butter for extra flavor.
- Ground beef can be used instead of sliced steak for a quicker version.
- Freeze baked rolls and reheat in the oven for an easy meal-prep option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 2g
- Sodium: 460mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
