The first time I made these Keto Philly Cheesesteak Rolls I was skeptical a grain-free dough could deliver that chewy, golden exterior.
They surprised me: tender, savory beef wrapped in a sturdy almond-flour roll that holds up to juicy fillings.
If you want a low-carb weeknight hero that doubles as party finger food, this recipe is a winner.
These rolls are forgiving to assemble, fast to bake, and deliver all the Philly cheesesteak flavors without the carbs.
They’re perfect for meal prep, game day, or a cozy dinner with a salad.
Why You’ll Love This Recipe
- Low-carb comfort food that satisfies sandwich cravings.
- Quick to assemble with ingredients you likely have on hand.
- Grain-free dough that browns and slices like a traditional roll.
- Versatile: swap cheeses, add spice, or make them ahead and freeze.
The texture is where these rolls shine. The almond-flour dough bakes into a slightly dense but tender roll that gives a satisfying chew when you bite through the golden crust. Inside, the beef, caramelized onions, and peppers stay juicy and meld with melted cheddar or provolone into a rich, savory pocket. The contrast between the crisp outer edge and the moist, flavorful interior makes each roll feel indulgent without the carb load.
"Absolutely addictive — my husband thought these were the real deal and asked for them every week." — 5-star reader review
Key Ingredients
Beef (thinly sliced)
Thinly sliced beef is the backbone of the Philly flavor. Choose skirt steak, flank, or thin-sliced sirloin for quick cooking and tender bites. If your store sells pre-sliced beef for stir-fry or sandwiches, that works perfectly and saves prep time.
Almond flour
Almond flour gives the dough structure and a subtle, nutty flavor that complements beef and cheese. Use finely ground blanched almond flour (Bob’s Red Mill or King Arthur are reliable) to avoid gritty texture and ensure the dough binds well with the eggs.
Cheese (cheddar or provolone)
Cheddar gives a sharp, melty punch while provolone offers a classic Philly flavor with smoother melt. Buy block cheese and grate it yourself for better melting and texture compared to pre-shredded blends with anti-caking agents.
Eggs
Eggs act as the primary binder in the almond-flour dough and add richness. Use large, room-temperature eggs for the most consistent dough texture and easier mixing.
Full ingredient list:
- 1 lb beef (thinly sliced)
- 1 cup cheese (cheddar or provolone)
- 1 tablespoon olive oil
- 1 onion (sliced)
- 1 green bell pepper (sliced)
- Salt and pepper to taste
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Step-by-Step Instructions
Step 1: Preheat and prepare
Start by preheating the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and help the rolls brown evenly.
Pro Tip: Use a silicone baking mat under the parchment if you prefer extra nonstick stability.
Step 2: Sauté the onions and peppers
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and green bell pepper and sauté for 6–8 minutes, stirring occasionally, until they soften and start to caramelize.
Pro Tip: You’ll know they’re ready when the onions are translucent and have browned edges; this caramelization deepens the overall flavor.
Step 3: Cook the beef
Add the thinly sliced beef to the skillet with the softened onions and peppers. Season with salt and pepper to taste and cook until the beef is browned through and no longer pink. Break up larger pieces so they sit evenly on the dough.
Pro Tip: Cook the beef in a single layer if possible; overcrowding the pan steams the meat instead of browning it.
Step 4: Mix the almond-flour dough
In a mixing bowl combine 1 cup almond flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and two large eggs. Stir until a cohesive dough forms — it should be slightly sticky but manageable. If it feels too wet, add a tablespoon more almond flour.
Pro Tip: Let the dough rest for 5 minutes; almond flour absorbs a touch of moisture which makes rolling easier.
Step 5: Roll out the dough
Place the dough between two sheets of parchment paper and roll it into a rectangle roughly the size of your baking sheet. Aim for an even thickness so the rolls bake uniformly.
Pro Tip: Roll to about 1/4-inch thickness for a sturdy roll that still slices well.
Step 6: Assemble the filling and roll
Spread the cooked beef, onions, and peppers in an even layer over the rolled dough, leaving a 1/2-inch border on one long edge. Sprinkle 1 cup of shredded cheese evenly across the filling. Starting from the opposite long edge, roll the dough tightly into a log. Use the parchment to guide a tight roll to prevent gaps.
Pro Tip: Tightly rolling helps the layers hold together and prevents filling from spilling during slicing.
Step 7: Slice into rolls
Using a sharp serrated knife, slice the log into 1 to 1.5-inch rolls. Place each roll cut-side down on the prepared baking sheet, leaving a little space between them for expansion.
Pro Tip: Chill the log in the fridge for 10 minutes if it’s too soft to slice cleanly; a firmer log slices neater.
Step 8: Bake until golden
Bake the rolls in the preheated oven for 20–25 minutes, or until the tops are golden brown and the cheese is bubbling. Rotate the baking sheet halfway through if your oven has hot spots.
Pro Tip: If the tops brown too quickly, tent loosely with foil for the final 5–10 minutes.
Step 9: Cool and serve
Remove the rolls from the oven and let them cool slightly on the sheet for 5 minutes. This short rest helps the cheese set and the rolls hold together when you serve them. Slice again if needed and enjoy warm.
Pro Tip: Serve with a tangy low-carb dipping sauce or sugar-free ketchup for a nostalgic cheesesteak vibe.
Expert Tips for Success
- Use finely ground almond flour. Coarser meal can create a crumbly dough that doesn’t hold the filling. Blanched, finely milled almond flour produces the smoothest dough texture.
- Keep fillings from being too wet. Excess moisture from vegetables or beef can make the dough soggy. Sauté until most liquid has evaporated and pat the beef dry with paper towels if needed.
- Room-temperature eggs mix more evenly. Cold eggs can result in uneven dough and more lumps; bring eggs to room temperature for a more cohesive dough.
- Chill the log before slicing if your dough feels soft. A quick 10–15 minute chill firms the dough and prevents squashed or ragged slices.
- Use a serrated knife for clean cuts. A gentle sawing motion reduces compression of the roll and keeps fillings intact.
- Don’t overfill. Too much beef/cheese makes rolling difficult and can cause the rolls to burst during baking. Aim for a balanced ratio so each bite has crust and filling.
- Test oven temperature accuracy. If your oven runs hot, tops will brown before the centers are done; use an oven thermometer to verify settings and rotate pans mid-bake.
- Make-ahead: Assemble the log and refrigerate up to 24 hours before slicing and baking. For longer storage, freeze unbaked slices on a tray and transfer them to a bag for later baking.
Storage & Freezing
Fridge storage: Let rolls cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for 8–12 minutes or until warmed through. Reheating in the oven keeps the crust crisp; microwaving can make them soft.
Freezer storage: To freeze, bake the rolls fully or freeze them unbaked. For best texture, flash-freeze unbaked, sliced rolls on a baking tray until firm, then transfer to a labeled freezer bag for up to 3 months. Baked rolls can also be frozen wrapped tightly in foil and placed in a freezer bag for up to 2 months.
Reheating from frozen: If baking from frozen, place unbaked frozen rolls on a parchment-lined sheet, bake at 375°F for 25–30 minutes until golden and cooked through. For reheating baked frozen rolls, thaw in the fridge overnight and crisp in a 325°F oven for 10–15 minutes.
Variations & Substitutions
- Spicy Cheesesteak Rolls: Add sliced jalapeños and a sprinkle of crushed red pepper to the filling. Use pepper jack cheese for an extra kick.
- Mushroom & Swiss: Swap bell pepper for sliced cremini mushrooms and cheddar for Swiss for a savory earthy version. Sauté mushrooms until their liquid evaporates.
- Chicken Philly: Substitute thinly sliced chicken breast for beef; pound thin and quickly sauté until just cooked. This reduces red meat if you prefer poultry.
- Nut-free option: For those avoiding nuts, try a coconut flour + psyllium husk dough (adjust liquids carefully) or use a store-bought low-carb wrap as an alternative casing.
Frequently Asked Questions
Q: Can I make these rolls dairy-free?
A: Yes. Use a dairy-free shredded cheese alternative that melts well (look for blends labeled “melting” or “mozzarella-style”). The texture will be slightly different, but the flavor remains satisfying. You can also omit cheese and add a savory sauce inside for moisture.
Q: How many carbs are in one roll?
A: Carb counts vary by ingredients and roll size. Using almond flour and typical quantities, each roll tends to be low in net carbs (often 3–6g net carbs), but calculate with your specific brands and portion sizes for accuracy.
Q: Can I use pre-cooked deli roast beef?
A: Yes, pre-cooked roast beef works in a pinch. Pat it dry to remove excess moisture and warm it briefly in the skillet with the onions and peppers before assembling.
Q: Why did my dough fall apart or crumble?
A: Crumbly dough usually means it needs more binder or moisture. Ensure eggs are fully incorporated and try resting the dough for 5 minutes to allow the almond flour to hydrate. If still dry, add a teaspoon of water or an extra beaten egg white.
Q: Can I make mini rolls for appetizers?
A: Absolutely. Roll thinner and slice into smaller 3/4–1 inch rounds. Reduce baking time by a few minutes and watch for golden edges—mini rolls are great for parties.
Final Thoughts
These Keto Philly Cheesesteak Rolls hit the sweet spot between comfort food and low-carb practicality.
They’re easy to scale, forgiving to make, and perfect for feeding a crowd or prepping for the week.
Please leave a star rating in the recipe card below if you try them, and pin this recipe to Pinterest so friends can find it.
Conclusion
For more low-carb roll inspiration check out Keto Philly Cheesesteak Roll Ups – Easy Low Carb Snack, Lunch or …, which offers a slightly different take and presentation ideas.
If you want a video walkthrough and alternate ingredient swaps, the Philly Cheesesteak Keto Roll – KetoConnect tutorial is a helpful visual companion.
For pocket-style variations and another recipe approach, see Keto Philly Cheesesteak Pockets Recipe [+VIDEO] – Dr. Davinah’s ….
Keto Philly Cheesesteak Rolls
Ingredients
Filling
- 1 lb beef (thinly sliced) Choose skirt steak, flank, or sirsloin for best results.
- 1 onion sliced For caramelizing.
- 1 green bell pepper sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cheese (cheddar or provolone) Block cheese grated for best melting results.
Dough
- 1 cup almond flour Finely ground for best texture.
- 2 large eggs Room temperature preferred.
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat and sauté sliced onion and green bell pepper for 6–8 minutes until softened and caramelized.
Cooking the Beef
- Add the thinly sliced beef to the skillet, season with salt and pepper, and cook until browned through.
Making the Dough
- In a mixing bowl, combine almond flour, baking powder, garlic powder, onion powder, and eggs into a cohesive, slightly sticky dough.
- Let the dough rest for 5 minutes.
Assembling the Rolls
- Roll out the dough between parchment paper to a rectangle, then fill with beef, onion, pepper, and sprinkle with cheese.
- Tightly roll the dough from one long edge to form a log.
- Slice the log into 1 to 1.5-inch rolls and place cut-side down on the prepared baking sheet.
Baking
- Bake for 20–25 minutes until the tops are golden brown.
- Let cool for 5 minutes before serving.
