Low-carb and loaded with flavor, these keto Philly cheesesteak rolls feature tender steak, sautéed peppers and onions, and melted provolone — wrapped in cheese or keto dough for the perfect handheld comfort food.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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¾ lb ribeye, sirloin, or flank steak, thinly sliced
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1 bell pepper, thinly sliced
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1 small onion, thinly sliced
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1 tbsp avocado or olive oil
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1 tsp garlic powder
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½ tsp smoked paprika
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Salt & black pepper to taste
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8 slices provolone cheese (or keto wrap of choice)
Optional:
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½ cup sliced mushrooms
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¼ tsp red pepper flakes
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Fresh parsley or green onion for garnish
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
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Heat oil in skillet. Sauté onions and peppers 5–7 minutes. Add mushrooms if using.
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In same pan, cook steak over high heat until browned. Season with garlic powder, paprika, salt, and pepper.
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Return veggies to pan and toss with steak.
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Lay provolone slices on baking sheet and bake 5–6 minutes until melted and pliable.
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Let cool slightly, then spoon filling into each and roll up.
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Serve hot with your favorite low-carb dip.