It was a snowed-in weekend, and the world outside our little kitchen window looked like a snow globe—soft, white, and quiet. After shoveling the walkway and brushing off the car, my husband and I decided we weren’t going anywhere. We stayed bundled up indoors with jazz music playing low in the background and the smell of fresh coffee lingering in the air.
That afternoon, with a bit of almond flour, cream cheese, and some thinly sliced beef in the fridge, I made these Keto Philly Cheesesteak Rolls. They were warm, cheesy, and satisfying, the kind of hearty dish that wraps around you like a wool blanket.
I’ve always believed cooking should be simple, comforting, and rooted in what’s available. That day reminded me of the meals my mother would whip up when storms rolled in practical but made with care. These rolls capture that same spirit. They’re rich with seasoned beef and peppers, all rolled into a golden, low-carb dough that holds together beautifully.
I usually serve them with a side of grainy mustard or creamy horseradish sauce, and maybe a spoonful of coleslaw if there’s any in the fridge. Perfect for cozy nights or when you just want to eat something hearty without falling off track.
Short Description
These Keto Philly Cheesesteak Rolls combine melty mozzarella-based dough with a savory beef-and-cheese filling—perfect for low-carb lifestyles without sacrificing comfort food flavor.
Key Ingredients
For the Dough:
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- ¾ cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
For the Filling (optional but recommended):
- 1 tbsp olive oil
- ½ small onion, thinly sliced
- ½ bell pepper, thinly sliced
- ½ lb thinly sliced beef (like ribeye or roast beef)
- ½ tsp garlic powder
- Salt and pepper, to taste
- â…“ cup shredded provolone or mozzarella cheese
Tools Needed
- Microwave-safe bowl
- Mixing spoon or spatula
- Parchment-lined baking sheet
- Rolling pin (optional)
- Skillet (for cooking the filling)
- Oven
Cooking Instructions
Step 1: Make the Dough
Combine mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Step 2: Add Egg and Dry Ingredients
Mix in the egg until well combined. Then stir in almond flour, baking powder, and salt. Mix until no dry pockets remain. If sticky, lightly flour your hands with almond flour.
Step 3: Form the Dough Circles
Divide dough into 4–6 equal portions. Flatten each into a thin circle using your hands or a rolling pin. Place on a parchment-lined baking sheet.
Step 4: Bake the Dough
Preheat oven to 400°F (200°C). Bake the dough circles for 12–15 minutes or until golden and firm to the touch. Remove and let cool slightly.
Step 5: Prepare the Filling (Optional)
Heat olive oil in a skillet. Sauté onions and peppers until soft. Add thin-sliced beef, season with garlic powder, salt, and pepper. Cook until just browned. Stir in shredded cheese until melted.
Step 6: Assemble and Roll
Spoon filling onto each baked dough circle. Roll gently but tightly into a log shape.
Step 7: Serve
Enjoy warm, straight out of the oven—or wrap and save for later.
Why You’ll Love This Recipe
Packed with Flavor: Savory beef, sautéed onions, and gooey cheese packed inside a warm keto-friendly roll—what’s not to love?
Low Carb, High Satisfaction: Perfect for those cutting carbs but still craving something hearty.
Meal-Prep Friendly: These rolls reheat beautifully and make great leftovers.
Versatile: You can change up the fillings depending on what’s in your fridge.
No Fancy Equipment: Everything comes together with just a bowl, a pan, and an oven.
Mistakes to Avoid & Solutions
Dough Too Sticky? Add 1 tbsp almond flour at a time until it’s manageable. Lightly oiling your hands helps, too.
Overbaking the Dough: Keep an eye on the oven during the last 2 minutes. You want golden, not dry.
Overfilling the Rolls: Use just enough filling to roll them without tearing. You can always serve extra filling on the side.
Cheese Leaking Out: Let the dough cool slightly before rolling; warm dough is more flexible and less likely to crack.
Dough Crumbling? Make sure mozzarella is fully melted and mixed well with the cream cheese for a smooth base.
Serving and Pairing Suggestions
Serve warm as a main dish with a crisp green salad or roasted Brussels sprouts.
Slice into smaller pieces for a shareable appetizer.
Pair with a light keto-friendly dipping sauce like garlic aioli or spicy mustard.
Great for family-style lunches, lunchboxes, or a savory brunch spread.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze tightly wrapped rolls for up to 1 month.
Reheat in the oven at 350°F for 8–10 minutes, or air-fry at 375°F for 4–5 minutes to crisp them up.
Avoid microwaving, which can make the dough rubbery.
FAQs
1. Can I make the dough ahead of time?
Yes! Store it wrapped in plastic in the fridge for up to 24 hours. Let it come to room temp before using.
2. Can I use coconut flour instead of almond flour?
You can, but use only ¼ cup coconut flour and expect a slightly drier texture.
3. What kind of beef works best?
Ribeye, sirloin, or deli-sliced roast beef work well. Thin slices cook quickly and stay tender.
4. Are these rolls freezer-friendly?
Absolutely. Cool completely, wrap in foil or plastic wrap, and freeze. Reheat in the oven for best results.
5. Can I make this without a microwave?
Yes, melt the cheese and cream cheese gently on the stovetop over low heat, stirring constantly.
Tips & Tricks
Slightly damp hands help shape sticky dough without sticking.
Grate your own cheese for better melting and fewer additives.
A pizza cutter makes slicing the dough circles easier.
Let the rolls sit for 5 minutes after baking—this helps the cheese inside firm up slightly.
Try a dash of Italian seasoning in the dough for a flavor boost.
Recipe Variations
Spicy Jalapeño Cheesesteak Rolls: Add ¼ cup diced jalapeños to the filling and use pepper jack cheese.
Mushroom Swiss Version: Sauté mushrooms with onion, and swap in Swiss cheese. Great for vegetarians using grilled tofu or seitan.
Breakfast Roll: Add scrambled eggs and breakfast sausage to the filling. Top with cheddar before rolling.
Buffalo Chicken Roll: Replace steak with shredded chicken tossed in buffalo sauce. Add mozzarella and a drizzle of ranch before rolling.
Italian-Style: Fill with marinara sauce, pepperoni, and mozzarella for a pizza-inspired twist.
Final Thoughts
As the snow kept falling and night crept in, we sat by the window with full plates and warm hearts. That meal felt like a reward, for the cold, for the stillness, for the simplicity of being home. Keto Philly Cheesesteak Rolls aren’t just low-carb comfort food, they’re a quiet celebration of slowing down and savoring the moment.
Keto Philly Cheesesteak Rolls
Print ThisIngredients
- For the Dough:
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- ¾ cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- For the Filling (optional but recommended):
- 1 tbsp olive oil
- ½ small onion, thinly sliced
- ½ bell pepper, thinly sliced
- ½ lb thinly sliced beef (like ribeye or roast beef)
- ½ tsp garlic powder
- Salt and pepper, to taste
- â…“ cup shredded provolone or mozzarella cheese
Instructions
1. Make the Dough
Melt mozzarella and cream cheese in the microwave, stirring every 30 seconds until smooth.
2. Add Egg & Dry Ingredients
Mix in the egg, then stir in almond flour, baking powder, and salt. If sticky, dust hands with almond flour.
3. Shape the Dough
Divide into 4–6 balls. Flatten each into a thin circle and place on a parchment-lined baking sheet.
4. Bake
Preheat oven to 400°F (200°C). Bake for 12–15 minutes until golden. Let cool slightly.
5. Make the Filling
Sauté onions and peppers in olive oil. Add beef, season, and cook until browned. Stir in shredded cheese.
6. Fill & Roll
Add filling to each dough round. Roll up tightly into logs.
7. Serve
Enjoy warm or wrap for later.
