Crave the taste of a classic Philly cheesesteak but want a fun, hand-held version that’s perfect for parties or a quick weeknight meal? These Philly Cheesesteak Rolls deliver all the flavor you love in a convenient, keto-friendly package. Get ready to impress your friends and family with these incredibly delicious and easy-to-make rolls – I promise they’ll be gone in minutes!
Ingredients
For the Filling:
- 1 pound thinly sliced steak (such as ribeye or sirloin)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 ounces sliced mushrooms (optional)
- 4 ounces provolone cheese, sliced or shredded
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Wraps:
- 6 large low-carb tortillas or wraps (check labels for net carbs)
- 2 tablespoons melted butter (for brushing)
- Optional: Everything bagel seasoning or sesame seeds for topping
Let’s Get Rolling: From Prep to Plate!
Okay, friend, gather your ingredients because we’re about to create some seriously amazing Philly Cheesesteak Rolls! Don’t worry if you’re new to this – I’ll walk you through every step. We’ll tackle the filling first, then assemble and bake to golden perfection.
Step-by-Step Instructions
Getting Started:
- Prep the Veggies: Thinly slice the onion, bell pepper, and mushrooms (if using). Having everything prepped and ready to go will make the cooking process much smoother. Trust me, it’s worth the extra few minutes!
- Prepare the Steak: If your steak isn’t already thinly sliced, you can partially freeze it for about 30 minutes to make it easier to slice thinly.
Cooking the Filling:
- Sear the Steak: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced steak in batches (don’t overcrowd the pan!) and sear for about 1-2 minutes per side, until browned. Remove the steak from the pan and set aside.
- Sauté the Veggies: In the same skillet, add the sliced onion and bell pepper. Sauté for about 5-7 minutes, until softened and slightly caramelized. Add the mushrooms (if using) and cook for another 3-5 minutes, until they release their moisture and start to brown.
- Combine and Season: Return the steak to the skillet with the vegetables. Season with salt, pepper, garlic powder, and onion powder. Mix well to combine all the flavors.
- Melt the Cheese: Reduce the heat to low and top the mixture with the provolone cheese. Cover the skillet and let the cheese melt completely, about 2-3 minutes. If you don’t have a lid, you can carefully use a baking sheet to cover the pan.
Assembling the Rolls:
- Warm the Tortillas: Gently warm the low-carb tortillas in the microwave for about 10-15 seconds each to make them more pliable and easier to roll. This helps prevent them from tearing.
- Fill the Tortillas: Lay a tortilla flat on a clean surface. Spoon about 1/6 of the Philly cheesesteak filling onto the center of the tortilla, leaving about an inch of space around the edges.
- Roll ‘Em Up: Fold in the sides of the tortilla, then tightly roll it up from the bottom to the top.
- Repeat: Repeat steps 2 and 3 with the remaining tortillas and filling.
Baking (or Pan-Frying) the Rolls:
- Preheat Oven (Optional): If baking, preheat your oven to 375°F (190°C).
- Brush with Butter: Place the Philly Cheesesteak Rolls seam-side down on a baking sheet lined with parchment paper (if baking) or a clean plate (if pan-frying). Brush the tops of the rolls with melted butter.
- Add Toppings (Optional): Sprinkle the rolls with everything bagel seasoning or sesame seeds for added flavor and texture.
- Bake (or Pan-Fry):
- Baking: Bake in the preheated oven for 10-12 minutes, or until golden brown and crispy.
- Pan-Frying: Heat a large skillet over medium heat. Place the rolls seam-side down in the skillet and cook for about 2-3 minutes per side, until golden brown and crispy. Be careful not to burn them!
- Cool Slightly and Serve: Let the Philly Cheesesteak Rolls cool for a few minutes before serving. This will help the cheese set up a bit and prevent you from burning your mouth.
Pro Tips for Philly Cheesesteak Perfection
Okay, my friend, let’s talk about some insider secrets to really elevate your Philly Cheesesteak Rolls. These tips will take them from “good” to “absolutely unforgettable!”
Steak Selection is Key:
While ribeye is the gold standard for flavor, it can be a bit pricey. Sirloin is a great alternative that’s still tender and flavorful. Just make sure it’s thinly sliced! Ask your butcher to do it for you, or partially freeze the steak for easier slicing at home.
Cheese Choices:
Provolone is classic, but feel free to experiment! White American cheese is another popular choice in Philly. You could even use a blend of cheeses for a more complex flavor. Just make sure it melts well!
Veggie Variations:
While onions and peppers are traditional, don’t be afraid to get creative! Mushrooms are a fantastic addition, and you could even add some thinly sliced jalapeños for a kick. Just be mindful of the carb count if you’re strictly keto.
Spice It Up:
Don’t be shy with the seasoning! Garlic powder and onion powder are essential, but you can also add a pinch of red pepper flakes for some heat, or a dash of Worcestershire sauce for a savory depth.
Preventing Soggy Rolls:
Nobody likes a soggy roll! To prevent this, make sure to cook the filling until the vegetables have released their moisture and the cheese is fully melted. Also, don’t overfill the tortillas. A little goes a long way!
Serving Suggestions:
These Philly Cheesesteak Rolls are delicious on their own, but they’re even better with a dipping sauce! Try serving them with a side of Cheesy Garlic Wraps, ranch dressing, or a creamy horseradish sauce. They’re also fantastic as an appetizer for parties or game-day gatherings. Serve these alongside Keto Philly Cheesesteak Bombs for a truly unforgettable spread!
Low-Carb Considerations
Maintaining a low-carb or keto lifestyle doesn’t mean sacrificing deliciousness! This recipe is designed to be keto-friendly, but here are a few things to keep in mind:
Choosing the Right Tortillas:
Not all low-carb tortillas are created equal! Be sure to read the labels carefully and choose tortillas with the lowest net carb count. Look for brands that use ingredients like almond flour, coconut flour, or oat fiber. Net carbs are calculated by subtracting the fiber and sugar alcohols from the total carbohydrate count.
Limiting Added Sugars:
Some processed foods can contain hidden sugars, so it’s important to be vigilant. When buying pre-sliced steak or cheese, check the labels for added sugars and choose options with the lowest amount.
Controlling Portion Sizes:
Even though these Philly Cheesesteak Rolls are low-carb, it’s still important to control your portion sizes. Each roll contains a good amount of protein and fat, so two or three rolls should be plenty for a satisfying meal.
Keto-Friendly Sides:
If you’re looking for some keto-friendly sides to serve with your Philly Cheesesteak Rolls, try a side salad with a vinaigrette dressing, some steamed broccoli, or a creamy avocado dip. For another great pairing, consider serving with Cheesy Garlic Chicken Wraps. You might also like the Cheesy Low Carb Philly Cheesesteak Casserole.
Storage and Reheating
Got leftovers? No problem! These Philly Cheesesteak Rolls can be stored in the refrigerator for up to 3 days. Just make sure to store them in an airtight container to prevent them from drying out.
Reheating Instructions:
To reheat, you can either bake them in the oven at 350°F (175°C) for about 10-15 minutes, or microwave them for about 1-2 minutes. If microwaving, be sure to cover them with a paper towel to prevent them from getting soggy. You can also reheat them in a skillet over medium heat for a few minutes per side, until heated through and crispy. Serve these alongside Cheesy Garlic Chicken Wraps for a full meal.
Conclusion
There you have it – incredibly delicious and easy Philly Cheesesteak Rolls that are perfect for any occasion! I hope you love this recipe as much as I do. Enjoy creating this mouthwatering dish, and don’t forget to share your creations with me! Happy cooking!
What kind of tortillas should I use to keep these Philly Cheesesteak Rolls keto-friendly?
Use low-carb tortillas and check the labels carefully for the lowest net carb count. Look for brands that use ingredients like almond flour, coconut flour, or oat fiber. Remember to calculate net carbs by subtracting fiber and sugar alcohols from the total carbohydrate count.
What are some good options for steak to use in the filling?
The recipe recommends thinly sliced ribeye or sirloin. Ribeye is the gold standard, but sirloin is a more affordable and still flavorful alternative. Ask your butcher to slice the steak thinly, or partially freeze it to make slicing easier at home.
How can I prevent the Philly Cheesesteak Rolls from getting soggy?
Cook the filling until the vegetables have released their moisture and the cheese is fully melted. Also, avoid overfilling the tortillas.
How should I store and reheat leftover Philly Cheesesteak Rolls?
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 10-15 minutes, microwave for 1-2 minutes covered with a paper towel, or reheat in a skillet over medium heat for a few minutes per side.
Easy Keto Philly Cheesesteak Rolls
Ingredients
Equipment
Method
- Thinly slice the onion, bell pepper, and mushrooms (if using).
- If your steak isn’t already thinly sliced, partially freeze it for 30 minutes to make it easier to slice.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced steak in batches (don’t overcrowd the pan!) and sear for about 1-2 minutes per side, until browned. Remove the steak from the pan and set aside.
- In the same skillet, add the sliced onion and bell pepper. Sauté for about 5-7 minutes, until softened and slightly caramelized.
- Add the mushrooms (if using) and cook for another 3-5 minutes, until they release their moisture and start to brown.
- Return the steak to the skillet with the vegetables. Season with salt, pepper, garlic powder, and onion powder. Mix well to combine all the flavors.
- Reduce the heat to low and top the mixture with the provolone cheese. Cover the skillet and let the cheese melt completely, about 2-3 minutes.
- Gently warm the low-carb tortillas in the microwave for about 10-15 seconds each to make them more pliable.
- Lay a tortilla flat on a clean surface. Spoon about 1/6 of the Philly cheesesteak filling onto the center of the tortilla, leaving about an inch of space around the edges.
- Fold in the sides of the tortilla, then tightly roll it up from the bottom to the top.
- Repeat with the remaining tortillas and filling.
- Preheat oven to 375°F (190°C) if baking.
- Place the Philly Cheesesteak Rolls seam-side down on a baking sheet lined with parchment paper (if baking) or a clean plate (if pan-frying). Brush the tops of the rolls with melted butter.
- Sprinkle the rolls with everything bagel seasoning or sesame seeds for added flavor and texture (optional).
- Bake in the preheated oven for 10-12 minutes, or until golden brown and crispy, or pan-fry in a large skillet over medium heat for about 2-3 minutes per side, until golden brown and crispy.
- Let the Philly Cheesesteak Rolls cool for a few minutes before serving.
