Description
Keto Philly Cheesesteak Rolls offer a delicious alternative to the classic sandwich, featuring a buttery crust with a filling of seared ribeye, provolone cheese, and sautéed peppers and onions.
Ingredients
Scale
1 lb Grass-fed Ribeye or Flank Steak thinly sliced
1 medium Green Bell Pepper diced
1/2 medium Yellow Onion thinly sliced
2 cups Shredded Mozzarella Cheese
2 tbsp Full-fat Cream Cheese
1.5 cups Super-fine Almond Flour
1 large Egg
To taste Sea Salt
To taste Black Pepper
To taste Garlic Powder
2 tbsp Avocado Oil
6 slices Provolone Cheese
Instructions
- Prepare the Filling: Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Add the ribeye, searing it quickly until browned. Season and set aside
- Sauté the Aromatics: In the same skillet, add remaining avocado oil, bell peppers, and onions. Sauté until onions are translucent and peppers are tender. Mix with the steak and let cool slightly
- Create the Keto Dough: Combine mozzarella and cream cheese in a microwave-safe bowl. Heat until melted, then mix in almond flour and beaten egg. Knead until a dough forms
- Roll and Shape: Roll the dough between parchment paper into a rectangle, cut into smaller pieces
- Assemble the Rolls: Place cheese and filling on the dough pieces, roll them up, and seal the edges
- Bake to Perfection: Bake at 400°F for 12-15 minutes until golden brow
- Rest and Serve: Let sit for 5 minutes before serving
Notes
For shine, brush tops with beaten egg before baking.
Leftovers can be refrigerated for 3 days; reheat in an air fryer.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 385 kcal
- Sugar: 0 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 100 mg