🧀 Keto Philly Cheesesteak Roll
🔹 Servings: 4
🔹 Net Carbs: ~4g per serving (depending on ingredients used)
🥩 Ingredients:
For the Filling:
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1 lb ribeye steak or sirloin, thinly sliced
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1 green bell pepper, thinly sliced
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1/2 onion, thinly sliced
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1 cup mushrooms, sliced (optional)
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1 tbsp olive oil or butter
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Salt and pepper to taste
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1 tsp garlic powder
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6 slices provolone cheese
For the Dough (Fathead Dough):
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1 1/2 cups shredded mozzarella cheese
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2 tbsp cream cheese
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1 cup almond flour
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1 egg
🔪 Instructions:
1. Cook the Filling:
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Heat olive oil in a skillet over medium heat.
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Sauté onions, peppers, and mushrooms (if using) until soft.
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Add the steak, season with salt, pepper, and garlic powder. Cook until just browned. Set aside to cool slightly.
2. Make the Dough:
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In a microwave-safe bowl, melt mozzarella and cream cheese together (about 1–2 min, stirring halfway).
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Stir in almond flour and egg until combined. Knead into a dough ball.
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Roll dough between two sheets of parchment paper into a rectangle (~1/4 inch thick).
3. Assemble the Roll:
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Place provolone slices down the center of the dough.
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Add the cooled steak and veggie mixture on top of the cheese.
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Carefully fold the sides of the dough over the filling, tucking in the ends to form a log.
4. Bake:
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Place the roll on a baking sheet lined with parchment.
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Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
5. Serve:
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Let cool for 5–10 minutes before slicing.
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Serve with sugar-free ketchup, garlic aioli, or just as is.