Why You’ll Love These Keto Philly Cheesesteak Rolls
If you’ve been doing keto for a while, you know the struggle — craving something hearty without diving face-first into a carb bomb. These keto Philly cheesesteak roll ups are that perfect middle ground: all the gooey, meaty goodness of a cheesesteak, wrapped in melted cheese instead of bread.
They’re ridiculously satisfying, quick to make, and fit into almost every version of low-carb living — from strict keto to lazy keto, even gluten-free. Each bite gives you melty provolone, tender beef, and sautéed peppers that taste like comfort food but won’t throw your macros out the window.
And let’s be real: who doesn’t want a dinner that looks indulgent but clocks in at under 3 net carbs per serving?
The Perfect Low-Carb Comfort Food
There’s something deeply comforting about the combination of seared beef, onions, and cheese — it’s primal and nostalgic. Maybe it’s that sizzling skillet smell or how the cheese crisps up at the edges. Either way, this dish nails both flavor and texture without needing a single bun.
I’ve tested this recipe on both stovetop and oven methods. The key difference? The oven method gives you a crispier cheese shell, while the stovetop version is softer and faster. I personally go oven-style when meal prepping because they reheat beautifully.
Ingredients and Preparation
Ingredients You’ll Need
Here’s everything you’ll need to make these keto rolls at home:
- 1 lb shaved steak (or thinly sliced roast beef)
- 8 slices provolone cheese (or mozzarella)
- 1 tablespoon olive oil or avocado oil
- 1 small green bell pepper, sliced thin
- 1 small onion, sliced thin
- ½ cup mushrooms (optional, but adds depth)
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Optional: crushed red pepper or steak seasoning for extra kick
Macros (per roll-up): ~230 calories, 3g net carbs, 18g protein, 16g fat.
Kitchen Tools and Equipment
- Large non-stick skillet or cast iron pan
- Baking tray with parchment paper
- Tongs (for flipping the cheese sheets)
- Small bowl for mixing seasoning
- Optional: silicone mat for perfect cheese shells
Nothing fancy here — you just need good heat control and a decent pan.
Step-by-Step Cooking Instructions
Preparing the Steak and Veggies
Heat olive oil in a skillet over medium-high. Add sliced onions and peppers, cook until softened — about 5–6 minutes. Toss in mushrooms if you’re using them. Season with salt, pepper, and garlic powder.
Push the veggies to the side, add your steak, and sear it until browned. You want small pieces, so use a spatula to break them apart. The trick is to not overcrowd the pan — do it in batches if needed so the meat caramelizes instead of steaming.
Taste the mix. If it’s missing something, a dash of Worcestershire sauce (yes, a keto-friendly amount) brings it alive.
Making the Cheese Shells or Wraps
Preheat oven to 375°F (190°C) and line a baking tray with parchment paper. Place provolone slices (about 2 inches apart). Bake for 5–6 minutes, just until the edges start bubbling and browning.
Let them cool slightly — they’ll become pliable and perfect for wrapping.
If you’re using a skillet, melt the cheese in rounds until golden, then slide them off carefully with a spatula. It’s a little trickier but faster once you get the hang of it.
Rolling, Baking, and Serving
Add a spoonful of the steak mixture to each cheese circle, then roll it up gently. If you want them crispier, return to the oven for another 3 minutes.
You can serve them plain or with a low-carb dipping sauce. I like a homemade garlic aioli or even sugar-free ketchup mixed with a touch of mustard.
They’re surprisingly sturdy — no toothpicks needed. Perfect finger food for parties or game nights.
Storage, Reheating, and Meal Prep Tips
These keto cheesesteak rolls store beautifully. Keep them in an airtight container for up to 4 days in the fridge. To reheat, just pop them back into a hot oven (350°F for 5–6 minutes).
If freezing, separate each roll with parchment before storing. Reheat straight from frozen — about 10–12 minutes in the oven.
They’re excellent for keto meal prep — make a batch on Sunday, and you’ve got grab-and-go lunches that taste like cheat-day food but aren’t.
Frequently Asked Questions
Can I use roast beef instead of steak for keto roll ups?
Yes, definitely. Thin-sliced deli roast beef works great — just make sure it’s not packed with added sugar or starch. Warm it up gently with the peppers before assembling.
What cheese works best for keto Philly cheesesteak rolls?
Provolone is classic because it melts beautifully without becoming greasy. Mozzarella or Monterey Jack also work, though mozzarella makes a stretchier wrap.
How many net carbs are in each keto cheesesteak roll up?
Roughly 3 net carbs per roll, depending on the size of your peppers and onions. Always check your cheese brand — some add fillers that raise carb counts slightly.
Can I make these ahead for meal prep?
Absolutely. Make a batch, cool completely, and store in the fridge. They’re one of the most reliable keto meal prep recipes I’ve tested — flavor actually deepens overnight.
Are these keto roll ups gluten-free?
Yes — no bread, no flour, no problem. As long as your Worcestershire or soy sauce is gluten-free, you’re good to go.
How can I make the cheese shells crispier?
Bake them longer! Another minute or two makes the cheese crunchier and easier to handle. Just don’t overdo it — burnt cheese gets bitter fast.
What side dishes go well with keto cheesesteak rolls?
A light salad, roasted zucchini, or even cauliflower tots complement these well. If you’re craving classic vibes, pair with a small cup of keto French onion soup — the combo hits just right.