If you’re craving that Philly cheesesteak flavor but want to stay low-carb, these Keto Philly Cheesesteak Rolls hit the spot.
They’ve got thin-sliced beef, melty cheese, sautéed peppers and onions — all wrapped in a golden, cheesy fathead dough.
These are seriously satisfying and great for lunch, dinner, or even meal prep. They feel indulgent but stay keto all the way through.
Why I Love This Recipe
This recipe was born during football season when I missed the vibe of a good sandwich but didn’t want to cheat on keto. I was playing around with fathead dough and thought, “What if I roll it like a stromboli?” Total win.
- All the flavor of a Philly cheesesteak, minus the carbs
- Easy to meal prep or reheat
- That chewy, cheesy dough makes it feel like comfort food
- Perfect for parties, lunchboxes, or low-carb dinners
- Super customizable with your favorite cheesesteak add-ins
Servings & Time
Servings: 6 rolls
Total Time: 40 minutes
What You’ll Need
- 1 tbsp olive oil
- 1 small green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- ¾ lb thinly sliced beef ribeye or sirloin
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup shredded mozzarella (for filling)
- 1 tsp Worcestershire sauce
For the Dough (Fathead Dough):
- 1½ cups shredded mozzarella
- 2 tbsp cream cheese
- ¾ cup almond flour
- 1 egg
Pro Tips
- Use parchment paper when rolling the dough — it makes shaping easier
- Slice your meat super thin so it cooks quickly and rolls tightly
- Don’t overload the filling or the rolls can break open
- Let the dough cool slightly before adding filling so it doesn’t melt too early
- Freeze leftovers individually for quick low-carb snacks later
Tools Required
- Non-stick skillet
- Medium mixing bowl
- Microwave-safe bowl
- Baking sheet
- Parchment paper
- Rolling pin
- Knife or pizza cutter
Substitutions and Variations
- Use provolone, cheddar, or pepper jack instead of mozzarella
- Swap beef with chicken or mushrooms for a different twist
- Add jalapeños or hot sauce for a spicy kick
- Use coconut flour dough if allergic to almonds (adjust moisture levels)
Make Ahead Tips
- Cook the filling ahead of time and store in the fridge for up to 2 days
- Pre-make the dough, wrap, and chill before baking when ready
- Fully baked rolls reheat well in an air fryer or toaster oven
Cooking Instructions
Step 1: Sauté the veggies
Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small green bell pepper and 1 small yellow onion, both thinly sliced. Cook 5–7 minutes until soft and lightly browned.
Step 2: Add the beef
Add ¾ lb thinly sliced beef ribeye to the skillet with the veggies. Season with 1 tsp salt and ½ tsp black pepper. Cook until beef is just browned, about 2–3 minutes. Add 1 tsp Worcestershire sauce and stir to combine.
Step 3: Make the fathead dough
In a microwave-safe bowl, melt 1½ cups shredded mozzarella and 2 tbsp cream cheese together for about 1 minute. Stir until smooth. Add ¾ cup almond flour and 1 egg. Mix until a sticky dough forms.
Step 4: Roll out the dough
Place dough between two pieces of parchment paper. Roll into a rectangle about ¼ inch thick.
Step 5: Add the filling
Spread the cooled beef, onion, and pepper mixture evenly over the dough, leaving a small border. Sprinkle ¾ cup shredded mozzarella on top.
Step 6: Roll it up
Carefully roll the dough up into a log using the parchment to help. Seal the edge and slice into equal pieces.
Step 7: Bake
Place rolls on a parchment-lined baking sheet. Bake at 375°F (190°C) for 18–20 minutes until golden brown and bubbly.
Step 8: Serve
Let cool slightly, then serve warm on a plate with optional dipping sauce.
Macros Information (Per Roll)
- Calories: 315
- Protein: 20g
- Fat: 24g
- Carbs: 6g
- Fiber: 2g
- Net Carbs: 4g
Why This Recipe Works (Quick Science)
Fathead dough uses melted cheese and almond flour to create a stretchy, chewy dough that mimics bread — perfect for keto baking. The high fat content keeps it moist, while the egg helps hold it together. Using pre-cooked filling prevents the dough from getting soggy inside, and slicing before baking lets each roll crisp up nicely.
Common Mistakes
- Using hot filling on raw dough: It melts the dough too fast and makes rolling messy
- Skipping the parchment: The dough sticks easily — don’t skip it
- Overbaking: Fathead dough can dry out if left too long
- Rolling too thin: Makes the dough fragile and easy to tear
What to Serve With
- Side salad with ranch or vinaigrette
- Roasted broccoli or cauliflower
- Pickles or a small bowl of spicy mustard
- Keto garlic butter mushrooms
FAQ
Can I freeze them?
Yes! Let them cool, then wrap each roll individually and freeze. Reheat in the oven or air fryer.
Can I use different cheese?
Absolutely — provolone, cheddar, or pepper jack all work great.
Can I make these ahead?
Yes, prep everything and keep them unbaked in the fridge for 24 hours. Bake fresh when ready.
Is fathead dough gluten-free?
Yes! It’s naturally gluten-free, low-carb, and keto-friendly.
Hope you love these as much as I do! If you try them out, come back and leave a comment to tell me how yours turned out — or what fun fillings you tried!