Alright, let me just set the scene. It’s game night, you’ve already got snacks going, but then—oh, the crowd gets hungry for more. And I’m there, half-watching the game (I’m way more into the food, let’s be honest), whipping up these Ultimate Keto Philly Cheesesteak Rolls. Why? Because nobody can resist gooey, cheesy steak rolls—even if they think keto is some kind of spaceship fuel. The first time I tried these, I was sort of winging it—mainly because I was craving actual Philly cheesesteak but wanted to keep it low-carb-ish. Turns out, if you mess around enough with cheese and steak and the right attitude, you’ll get rolls so tasty, people forget they’re keto. Also, once my cousin tried to sneak ketchup into the mix, but let’s just say—never again.

Why You’re Gonna Want These (Trust Me)

I make this fakeout cheesesteak roll when I want to look like I tried hard, but barely did. My teenager once said, “Whoa, these don’t taste healthy,” which is the highest praise in our house. Plus, these are up in my rotation whenever I have leftover steak from the night before (or even deli roast beef if I can’t be bothered). Sometimes, I get frustrated trying to roll the cheese dough, but it’s kind of like wrangling a toddler—sticky, unpredictable, but usually lovable in the end. If your crowd loves melty cheese or thinks bread is mandatory—they’ll be shocked it’s all keto.

What You’ll Need (and What I Swap)

1 ½ cups shredded mozzarella cheese (honestly, pre-shredded saves time, but block cheese melts better, so pick your battles)
2 oz cream cheese (the brick kind, not whipped, though I once tried the whipped—meh)
1 large egg
¾ cup almond flour (sometimes I do half almond, half coconut flour when someone is out shopping and gets the wrong bag)
½ tsp baking powder
½ lb thinly sliced steak (like ribeye—but I’ve used leftover roast beef and no one noticed)
½ small onion, thinly sliced (optional, and my kids pick them out, but I love them)
½ small green bell pepper, thinly sliced (red is fine too—use what you’ve got!)
1 cup shredded provolone or more mozzarella (I mix them if that’s what’s in the fridge)
1 tbsp olive oil or butter (whatever’s on hand)
½ tsp garlic powder (optional—I sometimes forget this and nobody complains)
Pinch salt & black pepper, to taste
Sesame seeds (optional, for sprinkling, but they look fancy, don’t they?)

Let’s Make These Rolls!

Preheat your oven to 375°F (190°C). If you forget, it’s not the end of the world; just pop them in when you’re finished assembling.
Heat a skillet over medium heat with the olive oil or butter. Toss in your sliced onion and bell pepper. Sauté for 2-3 minutes until softened. Throw in the steak and cook just until heated through (leftover steak probably just needs a warm-up). Sprinkle with salt, pepper, and garlic powder. Turn off the heat. This is the stage where I always sneak a bite—quality control!
In a microwave-safe bowl, melt together mozzarella and cream cheese for 1 minute. Stir and nuke again for 30 seconds until mostly melted. Don’t worry if it looks like a sticky, stringy mess—it’ll come together in a sec.
Dump almond flour and baking powder into the cheesy mix, then add the egg. Mix with a spatula or just get in there with clean hands (honestly, it’s a mess either way, kind of like playing with pizza dough). The dough might stick to your fingers; that’s normal.
Roll the dough between two sheets of parchment paper—it’ll want to stick, but just keep at it—until it’s roughly a 9×12 inch rectangle. Not gonna lie, mine is always lumpy on one side.
Spoon steak, peppers, onions, and provolone over the dough, staying about half an inch from the edges. If it’s looking overloaded, you’re doing it right.
Carefully—like you’re handling an old map—roll it up from the long side, peeling the parchment as you go. I usually ask someone to hold the edge, or I mutter to myself. Pinch the seam closed the best you can. Then cut into 6 rolls (don’t overthink it if they’re uneven; they always bake up cute).
Arrange rolls, swirl side up, on a parchment-lined baking sheet. Sprinkle with sesame seeds if you’re feeling extra.
Bake for 18-22 minutes until golden and bubbly. Sometimes I flip the broiler on for the last minute if I want the tops super brown—but keep an eye; they can burn fast.
Let cool for 5 minutes (I know, the hardest part). Then serve ’em up hot, with maybe a little bit of homemade ranch for dipping if you want to be fancy. Or don’t—no judgment here!

Notes I Learned the Hard Way

If your dough seems super sticky, refrigerate it for 10 minutes. Honestly, sometimes I just power through without chilling, but cold dough listens better.
If you accidentally tear the dough, just pinch it back together. No one sees the inside anyway.
I think these are even better the next day. Reheat ’em in the oven for a bit to bring back the crispiness.

Variations I’ve Actually Tried

Use cooked chicken or turkey instead of steak. Not gonna lie, the chicken one is surprisingly good (the turkey…eh, don’t bother, it went a bit dry).
Skip the peppers if you’ve got picky eaters. Or swap in mushrooms if you’re fancy, I’ve done both.
Add sliced jalapenos for a spicy kick—only if you’ve got a wild crowd, though. Once did this before a church potluck and, well, lessons were learned.

What You’ll Want Equipment-Wise

Baking sheet (though one time I used a big pizza pan and honestly, it was fine)
Parchment paper (tried foil once—the dough stuck. Learn from my mistakes.)
Microwave for melting cheese (or a small saucepan if you’re old-school or your microwave died like mine did last spring)

How to Stash Leftovers (If Any Survive)

Store cooled rolls in an airtight container in the fridge for up to 3 days—though honestly, in my house it never lasts more than a day! You can wrap them individually if you plan on hiding one for yourself (I won’t tell). Freezing? You can, but when you reheat, pop them straight into the oven or toaster oven; microwaving makes them kinda soggy.

How We Serve Them (And Why My Dad Dips Everything)

I like these with a side of pickles, sometimes a quick coleslaw. For my family, it’s all about the dips: ranch, spicy mustard, or that weird horseradish sauce my dad swears by. We set out a few bowls and just let everyone have at it. Once, for a midnight snack, I even stuffed one of these with a fried egg. Highly recommend it if you’re living dangerously.

Things I’ve Learned (Usually the Hard Way)

Don’t rush the dough mixing—if you skip the stirring, it clumps and you get weird patches (I did this once, and my sister still brings it up).
Don’t overload on fillings, as tempting as it is—if you can’t roll it, you probably need to eat some steak straight from the bowl first.
Bake on the middle rack. I once put them on the top and the bottoms burned while the tops were pale as ghosts. Oops.

FAQ Corner (Stuff Folks Actually Ask Me)

Can I make these dairy-free?: Um, sorta? I haven’t cracked a dairy-free cheese dough that really works, but if you have, let me know! Actually, you could try with vegan cheeses, but it’s iffy.
My dough just turns to mush—what gives?: Could be too much cheese or not enough flour. Or maybe it’s hot in your kitchen—I’ve had that happen in summer. Try chilling the dough a bit or adding a tablespoon more almond flour.
Do they taste like real Philly cheesesteak?: Well, if you’re from Philly, probably not exactly! But they absolutely scratch the itch if you want that cheesy-steaky vibe but can’t swing the carbs.
Can I prep these ahead?: Yep! Make the dough and filling, assemble, and chill before baking. Or bake, then reheat—actually, I think they’re better the next day.

Right, if you stuck with me this far—congrats! Go forth and roll.

Ultimate Keto Philly Cheesesteak Rolls