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Philly cheesesteak rolls featuring melted cheese and thinly sliced steak are displayed as the featured image for a recipe or restaurant review.
Isabella

Easy Keto Philly Cheesesteak Rolls

Enjoy the classic Philly cheesesteak flavor in a convenient, keto-friendly roll! These rolls are perfect for parties, quick weeknight meals, or anyone craving a low-carb twist on a beloved favorite. They're easy to make and guaranteed to disappear fast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound thinly sliced steak 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 to taste
  • Pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 large low-carb tortillas or wraps
  • 2 tablespoons melted butter
  • Optional: Everything bagel seasoning or sesame seeds

Equipment

  • Large skillet or cast-iron pan
  • knife
  • Cutting board
  • Microwave
  • Baking sheet (optional)
  • Parchment paper (optional)
  • Spatula
  • Lid for skillet or baking sheet

Method
 

  1. Thinly slice the onion, bell pepper, and mushrooms (if using).
  2. If your steak isn't already thinly sliced, partially freeze it for 30 minutes to make it easier to slice.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. 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.
  5. In the same skillet, add the sliced onion and bell pepper. Sauté for about 5-7 minutes, until softened and slightly caramelized.
  6. Add the mushrooms (if using) and cook for another 3-5 minutes, until they release their moisture and start to brown.
  7. 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.
  8. 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.
  9. Gently warm the low-carb tortillas in the microwave for about 10-15 seconds each to make them more pliable.
  10. 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.
  11. Fold in the sides of the tortilla, then tightly roll it up from the bottom to the top.
  12. Repeat with the remaining tortillas and filling.
  13. Preheat oven to 375°F (190°C) if baking.
  14. 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.
  15. Sprinkle the rolls with everything bagel seasoning or sesame seeds for added flavor and texture (optional).
  16. 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.
  17. Let the Philly Cheesesteak Rolls cool for a few minutes before serving.

Notes

For the best flavor, use ribeye steak, but sirloin is a good alternative. Feel free to experiment with different cheeses like white American. Add jalapeños for a spicy kick. To prevent soggy rolls, cook the filling until the vegetables have released their moisture. Serve with ranch dressing or creamy horseradish sauce. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven, microwave, or skillet.