If you’re craving the bold, beefy flavors of a Philly cheesesteak but want to keep things low-carb and keto-friendly, you’re in for a treat! These Keto Philly Cheesesteak Roll Ups pack all the savory satisfaction of the classic sandwich—think tender steak, melty provolone, and sautéed peppers and onions—without the bun. Wrapped in thinly sliced roast beef or seared steak strips, these roll ups are hearty, cheesy, and oh-so-satisfying. Whether you’re whipping up a quick weeknight dinner or prepping for a party platter with a twist, this recipe delivers big flavor without the carb crash. Let’s roll into it!
Ingredients:
1 1/2 pounds thinly sliced flank steak or ribeye
1 tablespoon olive oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 cup shredded provolone or mozzarella cheese
Toothpicks or kitchen twine (for securing roll-ups)
Fresh chopped parsley (for garnish, optional)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Sauté the Veggies:
In a skillet over medium heat, add olive oil. Sauté bell peppers and onions for 4–5 minutes until softened. Add garlic and cook for 1 minute more. Season with salt, pepper, and smoked paprika. Remove from heat.
Assemble the Roll Ups:
Lay out steak slices on a clean surface. Spoon a portion of the sautéed pepper mixture onto each piece of steak, then sprinkle a little cheese on top.
Roll and Secure:
Roll the steak slices tightly around the filling and secure each with a toothpick or tie with kitchen twine.
Bake:
Place roll-ups seam-side down on the prepared baking sheet. Bake for 15–18 minutes, or until the steak is cooked to your desired doneness and the cheese is melted.
Serve:
Let rest for 2–3 minutes. Remove toothpicks or twine before serving. Garnish with fresh chopped parsley, if desired.
