Keto Philly Cheesesteak Rolls

The first time I made these keto cheesesteak rolls, my husband walked through the door and immediately asked what bakery I had visited. The aroma of sizzling peppers and melting cheese had filled the entire house, and honestly, I was pretty impressed with myself too. Fathead dough can be intimidating, but once you get the hang of working with warm cheese, it becomes second nature. These rolls have become our Friday night staple, replacing the heavy bread versions we thought we had to give up.

Last football season, I served these at a watch party and watched three people who have never touched a keto diet in their lives go back for seconds. The ribeye gets perfectly tender, the peppers add that sweet crunch, and the provolone creates these incredible cheese pulls that make everyone stop mid conversation. My friend actually called me the next day demanding the recipe, which is always the best kind of compliment.

Ingredients

• 1 lb ribeye steak, thinly sliced: Ribeye has the perfect fat content for staying tender, but flank steak works too if you are watching the budget
• 1 tablespoon olive oil: Needed for getting that nice sear on the beef, though butter adds extra flavor if you prefer
• 1 small green and red bell pepper, thinly sliced: The duo adds both color and sweetness that balances the savory beef
• 1 small yellow onion, thinly sliced: Yellow onions caramelize beautifully, but Vidalia adds a nice sweetness if you can find them
• 1 teaspoon Worcestershire sauce: This is the secret umami bomb that makes it taste like a real cheesesteak, just check that it is gluten-free
• 1 1/2 cups shredded mozzarella cheese: Low moisture part skim cheese melts better for the dough base
• 2 oz cream cheese: Full fat works best here and helps create a pliable dough texture
• 1 1/4 cups almond flour: Superfine almond flour gives the smoothest results, but regular works in a pinch
• 1 large egg: Room temperature eggs incorporate better into the warm cheese mixture
• 1/2 teaspoon baking powder: Helps the dough puff slightly so it is not too dense
• 1/2 teaspoon garlic powder: Adds background flavor that complements the cheesesteak filling
• 6 slices provolone cheese: Provolone melts perfectly and adds that authentic Philly taste, though Swiss works too

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper so nothing sticks

Sear the steak:

Heat olive oil in a large skillet over medium-high heat, add the sliced ribeye, and cook for 2 to 3 minutes until just browned but still pink in spots

Caramelize the vegetables:

In the same pan, toss in the peppers and onions, sautéing for 4 to 5 minutes until they have softened and started to sweeten

Combine and season:

Return the steak to the pan, stir in the Worcestershire sauce, salt, and pepper, and cook for one more minute before setting aside to cool slightly

Melt the cheeses:

In a microwave-safe bowl, combine the mozzarella and cream cheese, microwaving in 30-second intervals and stirring until completely smooth and melted

Form the dough:

Mix in the almond flour, egg, baking powder, and garlic powder until a cohesive dough forms, then chill for 5 minutes if it feels too sticky

Portion and roll:

Divide the dough into 6 equal pieces and roll each between parchment paper into a rectangle about 5 by 3 inches

Assemble the rolls:

Place a slice of provolone on each dough rectangle, top with 2 to 3 tablespoons of the steak mixture, and roll up tightly, pinching the seam to seal

Bake to golden:

Arrange the rolls seam-side down on the baking sheet and bake for 20 to 25 minutes until they have turned a beautiful golden brown

Rest before serving:

Let them cool for 5 minutes so the cheese sets slightly and you do not burn your fingers

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These rolls have saved me on so many busy weeknights when I wanted something satisfying but did not want to derail my progress. There is something incredibly comforting about biting into warm, cheesy beef wrapped in a fresh-baked shell that actually fits my macros. My kids now request them by name, which might be the biggest win of all.

Perfecting the Dough

The first few times I made fathead dough, I ended up with sticky fingers and frustration all over the counter. Then I learned that rolling the dough between two sheets of parchment paper changes everything. The dough can be temperamental depending on humidity, so if it feels too sticky, pop it in the fridge for a few minutes. Working quickly while the cheese is still warm also helps achieve that smooth, pliable texture you are looking for.

Filling Variations

Sometimes I add sautéed mushrooms to the pepper mix for extra earthiness, and other times I will throw in some jalapeños if I want a spicy kick. A pinch of red pepper flakes in the beef mixture adds subtle heat that builds as you eat. You can also swap the provolone for smoked gouda when you want something different, or use pepper jack for a southwest twist. The beauty of this recipe is how well it adapts to whatever flavors you are craving.

Make Ahead Strategy

I often double the recipe and freeze half the cooked rolls for those nights when cooking feels impossible. Let them cool completely, wrap individually, and freeze for up to three months. When you are ready to eat, just thaw and reheat at 350°F for about 10 minutes. You can also assemble the raw rolls and freeze them before baking, adding a few extra minutes to the cooking time.

• Freeze the cooked rolls on a baking sheet first so they do not stick together
• Label your freezer bags with the date so you know when to use them
• Reheat frozen rolls at 350°F for 12 to 15 minutes until heated through

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There is nothing quite like pulling these golden rolls out of the oven and watching everyone gather around the kitchen counter. They might be keto, but they have earned a permanent spot in our regular dinner rotation, regardless of what diet we are following.

Recipe FAQs

→ Can I use a different cut of beef?

Ribeye works best for its tenderness and fat content, but you can substitute flank steak, sirloin, or even thinly sliced roast beef. Just ensure the meat is cut against the grain for optimal texture.

→ How do I store and reheat leftovers?

Store cooled rolls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or microwave for 30-60 seconds until warmed through. The dough may soften slightly after microwaving.

→ Can I make the dough ahead of time?

Yes, prepare the Fathead dough and refrigerate it for up to 24 hours before rolling. Let it come to room temperature for easier handling, or microwave briefly to soften.

→ Are these rolls freezer-friendly?

Absolutely! Freeze unbaked rolls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the baking time.

→ What keto-friendly sides pair well?

Serve with a crisp Caesar salad, roasted broccoli, cauliflower mash, or keto-friendly dipping sauces like garlic aioli and sugar-free marinara for a complete meal.

→ Can I make these dairy-free?

Traditional Fathead dough relies heavily on dairy, but you can experiment with coconut flour and vegan cheese alternatives. The texture and flavor will differ significantly from the original version.