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Irresistible keto Philly cheesesteak rolls, featuring tender steak, melted cheese, and savory peppers all wrapped in a low-carb dough.
Lady Maria

Keto Philly Cheesesteak Bombs

Satisfy your cheesesteak cravings with these irresistible Keto Philly Cheesesteak Bombs! This recipe combines savory, seasoned steak and vegetables with a creamy cheese filling, all wrapped in a delicious keto-friendly dough. Perfect for a low-carb lunch, dinner, or party snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded mozzarella cheese
  • 2 ounces cream cheese, softened
  • 2 large eggs, lightly beaten
  • 1/4 cup almond flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 pound thinly sliced steak ribeye or sirloin
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 bell pepper any color
  • 4 ounces sliced mushrooms
  • 4 ounces provolone cheese slices
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional: Keto-friendly hot sauce
  • Optional: Jalapenos

Equipment

  • Microwave-safe bowl
  • baking sheet
  • parchment paper
  • large skillet
  • Spatula
  • knife
  • Cutting board
  • measuring cups and spoons
  • Broiler

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheese is completely melted and smooth.
  3. Add the beaten eggs, almond flour, garlic powder, onion powder, and salt to the melted cheese mixture. Stir well until everything is fully combined. The dough will be sticky.
  4. Divide the dough into 6 equal portions. On the prepared baking sheet, flatten each portion into a small oval shape, about 4-5 inches long.
  5. Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and slightly firm. Let them cool slightly before handling.
  6. While the rolls are baking, heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned and cooked through, about 3-5 minutes. Season with salt and pepper.
  7. Remove the steak from the skillet and set aside. Add the butter to the skillet.
  8. Add the sliced onion and bell pepper and cook until softened and slightly caramelized, about 5-7 minutes. Add the sliced mushrooms and cook for another 3-5 minutes, until they are tender.
  9. Return the cooked steak to the skillet with the vegetables. Toss everything together to combine.
  10. Cut each baked keto "roll" lengthwise, like a traditional hoagie roll.
  11. Divide the Philly cheesesteak filling evenly among the rolls.
  12. Top each roll with slices of provolone cheese.
  13. Place the assembled rolls under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Watch them carefully to prevent burning!
  14. Remove the rolls from the broiler and let them cool slightly before serving. Enjoy!

Notes

For best results, don't overcook the steak to keep it tender. Use high-quality provolone cheese for optimal flavor and melt. The dough is delicate when warm, so allow it to cool slightly before handling. Be cautious when broiling to prevent burning. For a spicy kick, add jalapenos or keto-friendly hot sauce. Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. To freeze, wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.