Oh, you know those days when you’re just craving a really hearty, comforting flavor, but you’re trying to keep things keto? I totally get that! That’s exactly how these Keto Philly Cheesesteak Rolls came to be. Seriously, I was missing that classic Philly cheesesteak taste so much, and I knew there had to be a way to make it work without all the carbs. After a bit of tinkering in my kitchen, I landed on these little gems. They’re just so satisfying, and the rolls themselves are surprisingly easy to whip up. Trust me, they hit the spot perfectly, even for a non-keto crowd!
Why You’ll Love These Keto Philly Cheesesteak Rolls
Seriously, these rolls are a game-changer for keto comfort food! Here’s why:
- Super Easy: The rolls and the filling come together surprisingly fast, perfect for a weeknight craving.
- Incredible Flavor: All the classic cheesesteak goodness – savory steak, sweet onions, peppers, and gooey cheese – packed into one bite.
- Keto-Friendly: You get all that amazing taste without spiking your carbs, keeping you on track.
- Satisfying: They’re hearty and filling, making them a complete meal everyone will rave about.
Ingredients for Delicious Keto Philly Cheesesteak Rolls
Okay, let’s get down to what you’ll need to make these amazing rolls. It looks like a lot, but it’s all worth it, I promise! We’ve got two main parts: the rolls themselves and that knockout filling.
For the Rolls:
- Almond flour: 1.5 cups – this is the base for our keto bread rolls.
- Psyllium husk powder: 1/4 cup – this is key for that bread-like texture, so don’t skip it!
- Baking powder: 2 tsp, for a little lift.
- Salt: 1/2 tsp, just to round out the flavors.
- Large eggs: 3 – make sure they’re room temperature if you remember, but don’t stress if not!
- Melted butter: 1/4 cup – for richness and binding.
For the Filling:
- Thinly sliced ribeye steak: 1 lb – the star of the show!
- Medium onion: 1, thinly sliced. I love the sweetness it brings.
- Green bell pepper: 1, thinly sliced – adds that classic Philly flavor.
- Garlic: 2 cloves, minced, because garlic makes everything better.
- Provolone cheese: 1/2 cup, shredded – or whatever cheese you love, really!
- Mayonnaise: 1/4 cup – adds creaminess to the filling.
- Butter: 2 tbsp, for sautéing.
- Worcestershire sauce: 1 tsp – for that umami depth.
- Salt and pepper: to taste – always season as you go!
Crafting Your Keto Philly Cheesesteak Rolls: Step-by-Step
Alright, let’s get these amazing rolls made! It’s really not as complicated as it sounds, and the results are *so* worth it. We’ll tackle the rolls first, then whip up that irresistible filling so you can have the best Keto Philly Cheesesteak Rolls ever!
Preparing the Keto Roll Dough
First things first, let’s get that dough ready. Grab a big bowl and whisk together your almond flour, psyllium husk powder, baking powder, and salt. You want to make sure all those dry bits are really well combined. In another bowl, give those eggs a good whisk with the melted butter. Now, pour those wet ingredients into the dry, and mix it all up. It’ll start to come together like a dough. Don’t be afraid to knead it right there in the bowl for just a minute or two until it feels smooth. See? Not so bad!
Baking the Keto Rolls to Perfection
Get your oven preheated to 350°F (that’s 175°C). You’ll want to line a baking sheet with some parchment paper –it makes cleanup a breeze and stops any sticking! Now, take that dough you just made and divide it into 8 equal little balls. Shape them into cute, small rolls and place them on your prepared baking sheet. Pop them in the oven for about 15 to 20 minutes. You’re looking for them to be golden brown and feel nice and firm to the touch. Let them cool just a bit before we fill them up.
Assembling the Flavorful Cheesesteak Filling
While those rolls are getting happy in the oven, we’ll make the filling. Melt those 2 tablespoons of butter in a skillet over medium-high heat. Toss in your thinly sliced steak and cook it until it’s nicely browned. Once it’s cooked, take the steak out and set it aside for a moment. Now, in that same skillet, add your sliced onion and green bell pepper. Cook those down until they start to get nice and soft, which usually takes about 5 to 7 minutes. Next, toss in the minced garlic and that teaspoon of Worcestershire sauce. Just cook for about another minute until it smells amazing and fragrant. Pop the cooked steak back into the skillet. Stir in the mayonnaise, and then season with your salt and pepper. Give it a good mix, tasting as you go to get it just right! Finally, stir in that shredded provolone cheese until it’s all melty and gooey. Mmm, it smells incredible!
Filling Your Keto Philly Cheesesteak Rolls
Once your keto rolls have cooled slightly, just slice them in half horizontally. Then, spoon that glorious cheesesteak mixture right into each roll. That’s it! You’ve got yourself a delicious, low-carb Philly Cheesesteak masterpiece.
Tips for Success with Keto Philly Cheesesteak Rolls
Okay, so making these Keto Philly Cheesesteak Rolls is super rewarding, but like anything, a few little tricks can make them even better! First off, don’t skimp on the psyllium husk powder; it really does make a difference in getting that bread-like texture we’re after. Make sure your eggs and butter are well combined for the roll dough – this helps everything bind together nicely. When you’re cooking the filling, don’t overcook the steak! You want it tender, not tough. And for the rolls themselves, a quick poke with your finger to see if they spring back is a good sign they’re done. Trust me, these little tips make all the difference!
Ingredient Notes and Substitutions for Your Keto Philly Cheesesteak Rolls
So, some of these ingredients might seem a *little* different if you’re new to keto baking, but I promise they’re worth understanding! Psyllium husk powder is what gives our rolls that amazing texture and helps them hold together without traditional flour. If you can’t find it, it’s a bit tricky to substitute directly, but you could *try* using plain flaxseed meal, though the texture might be a bit denser. For the almond flour, you could swap it for coconut flour, but you’d need a lot less (like maybe half the amount) because it’s super absorbent, and the flavor is a bit different. For the cheese, provolone is classic, but honestly, a good sharp cheddar or even shredded mozzarella would be delicious too! Just pick what makes you happy!
Make-Ahead and Storage for Keto Philly Cheesesteak Rolls
You know, the best part about these Keto Philly Cheesesteak Rolls is that you can totally get a head start! You can make both the rolls *and* the filling a day ahead. Just store them separately in airtight containers in the fridge. When you’re ready to eat, reheat the filling gently on the stove or in the microwave, then slice your rolls and fill ’em up. If you want to freeze the baked rolls (without the filling, of course!), just wrap them well and pop them in the freezer for up to a month. Just reheat them in the oven to bring back that lovely texture.
Serving Suggestions for Keto Philly Cheesesteak Rolls
These Keto Philly Cheesesteak Rolls are pretty hearty on their own, but they’re even better with a few keto-friendly sides! I love serving them with a big, crisp dill pickle spear on the side. A simple green salad with a creamy avocado dressing is also fantastic – it adds a nice fresh contrast. Or, for a real treat, how about some crispy baked zucchini fries? Yum!
Frequently Asked Questions about Keto Philly Cheesesteak Rolls
Got questions about making these awesome Keto Philly Cheesesteak Rolls? I’ve got you covered!
Can I use a different type of flour for the Keto Philly Cheesesteak Rolls?
You know, almond flour is really the best bet here for that keto texture. Other flours, like coconut flour, absorb liquid differently and can make the rolls a bit gummy or change the flavor significantly. Stick with almond flour if you can!
What is the best way to slice the rolls for filling?
To get the neatest filling, I like to use a serrated knife and slice them horizontally, almost like you’re making a pocket. Don’t slice all the way through the back! Just slice about three-quarters of the way down, so you can open them up and stuff them full of all that cheesy goodness.
Can I make the filling ahead of time?
Absolutely! The cheesesteak filling is actually really great made ahead. Just store it in an airtight container in the fridge. When you’re ready to eat, gently reheat it in a skillet or the microwave. It saves so much time when you’re craving these!
Nutritional Information
Now, listen, these numbers are just estimates, okay? Because we all use different brands and maybe swap a thing or two, the exact nutrition can wiggle around a bit. But, generally speaking, you’re looking at something around: 350-400 calories, 25-30g of fat, 15-20g of protein, and about 5-8g of net carbs per delicious roll. Pretty great for something this satisfying!
Share Your Keto Philly Cheesesteak Rolls Creations!
I absolutely LOVE seeing what you all create in your kitchens! Have you tried these Keto Philly Cheesesteak Rolls yet? I’d be thrilled if you’d leave a comment below telling me how they turned out for you and maybe even give them a star rating! And seriously, if you snapped any pics, tag me on social media – I can’t wait to see your delicious masterpieces!
Keto Philly Cheesesteak Rolls
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt.
- In a separate bowl, whisk the eggs and melted butter. Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead briefly until smooth.
- Divide the dough into 8 equal portions and shape them into small rolls. Place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown and firm. Let them cool slightly.
- While the rolls bake, prepare the filling. Melt 2 tablespoons of butter in a skillet over medium-high heat.
- Add the sliced steak to the skillet and cook until browned. Remove the steak from the skillet and set aside.
- Add the sliced onion and bell pepper to the same skillet. Cook until softened, about 5-7 minutes.
- Add the minced garlic and Worcestershire sauce to the skillet and cook for 1 minute more until fragrant.
- Return the steak to the skillet. Stir in the mayonnaise and season with salt and pepper to taste.
- Stir in the shredded provolone cheese until melted and combined.
- Slice the cooled keto rolls in half horizontally. Fill each roll with the cheesesteak mixture.