Keto Philly Cheesesteak Rolls

recipe image of realistic top down mise en place shot showing thinly sliced ribeye provolone cheese bell peppers onions mushrooms spinach and jalapenos arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Keto Philly Cheesesteak Rolls

These easy keto philly cheesesteak rolls bring the iconic flavors of a classic Philly cheesesteak with caramelized onions and tender beef, all wrapped in low-carb tortillas for a satisfying, guilt-free weeknight meal.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 rolls

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wrapper

8 8 large low-carb tortillas (3-5g net carbs each)
2 tbsp 2 tbsp melted butter or olive oil (for brushing)

For the Filling

1 lb 1 lb thinly sliced ribeye or sirloin steak (or deli roast beef for faster prep)
1 tbsp 1 tbsp avocado or olive oil
1 1 medium yellow onion, thinly sliced
1 1 medium green bell pepper, thinly sliced
4 oz 4 oz sliced mushrooms (optional, but recommended)
1 tsp 1 tsp minced garlic
1/2 tsp 1/2 tsp salt
1/4 tsp 1/4 tsp black pepper
1/2 tsp 1/2 tsp Worcestershire sauce (low-sugar if strict keto)
8 slices 8 provolone cheese (or 4 oz shredded Monterey Jack)

Equipment

Large skillet,
Baking sheet lined with parchment paper
oven

Method

Prep the Vegetables

Heat the 1 tbsp oil in a large skillet over medium-high heat. Add the sliced onion, green bell pepper, and mushrooms (if using). Sauté for 8-10 minutes until softened and caramelized. Remove from pan and set aside.

Sear the Beef

Increase heat to high. Add a splash more oil if needed. Add thinly sliced steak in batches, separating each batch to avoid overcrowding. Season with salt, pepper, and Worcestershire sauce. Cook for 3-5 minutes until browned and fully cooked.

Combine the Filling

Return the caramelized vegetables to the pan with the beef. Double-dry air cook for 1 minute until fragrant. Turn off heat.

Assemble the Rolls

Preheat oven to 375°F (190°C). Lay a low-carb tortilla flat. Place one slice of provolone cheese (or 1/2 oz shredded) in the center. Spoon about 1/8 of the filling over the cheese.
Fold sides of tortilla over filling, then roll tightly from bottom up like a burrito. Place seam-side down on baking sheet. Repeat for remaining rolls.

Brush and Bake

Brush tops and sides with melted butter or olive oil. Bake for 10-15 minutes until golden and cheese is melted. Serve immediately.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 25gFat: 20g

Notes

For crispier results, pan-fry rolls in butter before baking. Store cooked rolls in airtight container in fridge for up to 3 days or freeze for up to 2 months. Reheat in oven at 350°F for 8-12 minutes to maintain crispness. Use ground beef as a cheaper alternative, draining excess grease.

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