Description
A refined twist on a classic, these Keto Philly Cheesesteak Rolls combine thinly sliced beef, caramelized onions, and melting provolone wrapped in low-carb dough for a satisfying contrast of textures.
Ingredients
Scale
- 1 lb thinly sliced ribeye or sirloin (freeze 20 minutes for easier slicing)
- 4–6 low‑carb wraps or fathead dough rolls
- 4 oz cream cheese, softened (room temperature)
- 2 tbsp mayonnaise (full fat)
- 6–8 slices provolone or white cheddar, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 small green bell pepper, thinly sliced (optional)
- 4 oz cremini mushrooms, sliced
- 2 tbsp butter or olive oil (room temperature butter if using)
- Salt and freshly cracked black pepper to taste
- Fresh parsley, finely chopped, for garnish
Instructions
- Prep the beef and fillings. Slice the steak paper‑thin against the grain; pat dry and season lightly with salt and pepper. Warm the cream cheese and mayonnaise together until glossy and smooth.
- Caramelize the vegetables. Heat 1 tbsp butter in a skillet over medium heat. Add onions and a pinch of salt; sweat until translucent, then increase to medium‑high to achieve golden edges (8–10 minutes). Add mushrooms and peppers; cook until juices evaporate and edges brown. Remove and keep warm.
- Sear the beef quickly. Increase skillet heat to high. Add remaining fat and sear small batches of steak just until brown at the edges but still tender (90 seconds per side for thin slices). Deglaze the pan with a splash of water or a little beef stock to lift fond before returning vegetables.
- Combine and melt the cheese. Return vegetables to the pan with the beef, lower heat to medium, and fold in the cream cheese mixture until it becomes a silky coating. Lay provolone slices over the mixture and cover briefly to let the cheese melt into a glossy sheet.
- Assemble the rolls. Spread a thin layer of the warm cheese mix onto each low‑carb wrap or portion onto prepared fathead dough rounds. Fold or roll tightly, tucking ends if possible. For extra crispness, sear the assembled rolls in a hot skillet with a touch of butter until golden all over, or bake at 400°F (200°C) for 8–10 minutes.
- Finish and garnish. Rest rolls 2 minutes, then slice on the bias. Sprinkle finely chopped parsley for brightness and a pinch of flaky salt to finish.
Notes
Use room temperature cream cheese and butter for smooth emulsions. Slice beef very thin against the grain and finely chop herbs for even distribution.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg