Keto Philly Cheesesteak Roll Ups turn the familiar combination of thinly sliced beef, sautéed peppers and onions, and melted provolone into a low-carb handheld meal. Instead of bread, baked provolone slices become flexible cheese wraps with crisp edges and a rich, savory flavor.
The steak filling cooks quickly in a skillet while the cheese wrappers bake separately. Letting the provolone cool briefly before rolling is important: too hot and it stretches apart, too cool and it becomes brittle.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Additional Time: 5 minutes
- Total Time: 40 minutes
- Yield: 8 roll ups
- Servings: 4
- Category: Dinner
- Cuisine: American
- Cooking Method: Baking & Stovetop
- Difficulty: Intermediate
Why You Will Love This Recipe
- Provolone melts into thin, flexible rounds that can replace tortillas or bread without adding flour or breadcrumbs.
- Chilling the beef briefly before slicing makes it easier to cut into the thin strips needed for quick, even cooking.
- Cooking the steak in batches prevents the skillet from becoming crowded and helps the meat brown instead of steam.
- Sautéing the vegetables separately keeps excess moisture out of the cheese wrappers.
- A short cooling period makes the baked provolone pliable enough to roll while still warm.
What You Need Before You Start
- 12-inch (30 cm) heavy skillet
- 2 large rimmed baking sheets
- Parchment paper or silicone baking mats
- Thin flexible spatula
- Chef's knife and cutting board
- Instant-read meat thermometer
Ingredients and Helpful Swaps
For the Cheesesteak Filling
- ■ 1 pound (450 g) boneless sirloin steak, chilled for 20 minutes if needed and very thinly sliced against the grain
- ■ 1 teaspoon (5 ml) kosher salt, divided
- ■ 1/2 teaspoon freshly ground black pepper, divided
- ■ 1 tablespoon (15 ml) avocado oil or other neutral high-heat oil, divided
- ■ 1 medium green bell pepper, about 5 ounces (140 g), seeded and thinly sliced
- ■ 1/2 medium yellow onion, about 3 ounces (85 g), thinly sliced
- ■ 4 ounces (115 g) cremini mushrooms, thinly sliced, optional
- ■ 2 cloves garlic, about 6 g, finely minced
- ■ 1 teaspoon (5 ml) Worcestershire sauce
For the Cheese Roll Ups
- ■ 8 slices provolone cheese, about 8 ounces (225 g) total
Optional Garnish
- ■ 1 tablespoon (4 g) chopped fresh parsley, optional, for serving
How to Make Keto Philly Cheesesteak Roll Ups
Preheat the Oven and Prepare the Pans
Heat the oven to 400°F (205°C). Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. This preparation ensures that the cheese does not stick and makes for easy cleanup after baking.
Season the Steak
Pat the thinly sliced steak dry. Season it with 3/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Separate any slices that are sticking together so they sear evenly. Proper seasoning enhances the flavor of the meat and ensures a well-balanced dish.
Cook the Vegetables
Heat 1/2 tablespoon (7.5 ml) avocado oil in a 12-inch (30 cm) skillet over medium-high heat. Add the bell pepper, onion, optional mushrooms, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender and most of their released moisture has evaporated. Cooking the vegetables until tender helps to concentrate their flavors and prevents excess moisture from affecting the cheese wrappers.
Add the Garlic
Stir the garlic into the vegetables and cook for about 30 seconds, just until fragrant. Transfer the vegetable mixture to a plate. Adding garlic at this stage infuses the dish with a rich aroma and flavor, enhancing the overall taste of the filling.
Sear the Steak
Return the skillet to medium-high heat and add the remaining 1/2 tablespoon (7.5 ml) avocado oil. Add the steak in a single layer, working in two batches if necessary. Cook for about 1 to 2 minutes per side, just until browned and cooked through to your preferred doneness. For food safety, whole-muscle beef should reach at least 145°F (63°C) followed by a 3-minute rest. Searing the steak quickly locks in juices and creates a flavorful crust.
Finish the Filling
Return the vegetables to the skillet with the steak and add the Worcestershire sauce. Toss over medium heat for about 1 minute. The filling should be moist but not watery. If liquid collects in the bottom of the pan, continue cooking briefly until it evaporates. This step ensures that the filling has the right consistency for rolling without making the cheese wrappers soggy.
Bake the Provolone Wrappers
Arrange 4 provolone slices on each prepared baking sheet, leaving at least 2 inches (5 cm) between them. Bake at 400°F (205°C) for 5 to 7 minutes, until the cheese is fully melted, bubbling, and lightly golden around the edges. Watching the cheese closely during baking is crucial to achieving the perfect texture for rolling.
Let the Cheese Become Pliable
Remove the pans from the oven and let the cheese cool for about 3 to 5 minutes. The rounds should be flexible enough to lift with a spatula without flowing or tearing. If they feel completely crisp, they have cooled too long; roll them while still warm. This cooling period is essential for making the cheese easy to handle without breaking.
Fill the Cheese Rounds
Divide the steak and vegetable mixture evenly among the 8 cheese rounds, placing the filling slightly off-center. Avoid overfilling, which can make the wrappers difficult to close. Proper filling ensures that each roll up holds together well and is easy to eat.
Roll the Cheesesteaks
Use a thin spatula to loosen each cheese round. Fold one edge over the filling, then continue rolling gently into a compact cylinder. Place seam-side down for a minute or two so the warm cheese holds its shape. This technique helps to secure the filling inside the cheese wrap effectively.
Finish and Serve
Transfer the Keto Philly Cheesesteak Roll Ups to a serving plate. Sprinkle with the optional parsley and serve warm. Serving them warm enhances the flavors and makes for a delightful meal.
Storage and Make-Ahead Tips
Store leftover Keto Philly Cheesesteak Roll Ups in an airtight container in the refrigerator for up to 3 to 4 days. Place parchment paper between layers to help keep the cheese wrappers from sticking together.
Reheat the roll ups in a 350°F (175°C) oven for about 8 to 10 minutes, or in a covered skillet over medium-low heat until warmed through. Previously cooked leftovers should reach 165°F (74°C) when reheated.
Freezing is possible, but the cheese wrappers can become more brittle or release moisture after thawing. For better texture, freeze the cooked steak-and-vegetable filling separately for up to 2 months. Thaw overnight in the refrigerator, reheat it, and make fresh provolone wrappers before serving.
For make-ahead preparation, cook the steak and vegetable filling up to 1 day in advance and refrigerate it in an airtight container. Reheat the filling until hot before baking and assembling the cheese wrappers.
FAQ
Can I make Keto Philly Cheesesteak Roll Ups ahead of time?
The steak and vegetable filling can be prepared a day ahead. For the best texture, bake the provolone wrappers and assemble the roll ups shortly before serving so the cheese remains flexible rather than becoming chewy or brittle.
Can I use ribeye instead of sirloin?
Yes. Ribeye is an excellent substitute and has a richer flavor because it contains more marbling. It can also release more rendered fat, so drain excess grease before combining it with the vegetables.
Why are my cheese wraps falling apart?
They may be too hot, too thin, or filled with too much moisture. Let the baked provolone cool for 3 to 5 minutes, make sure the filling is not watery, and avoid overfilling each round.
Can I make these without onions?
Yes. The onion can be omitted without changing the cooking method. The filling will be less sweet and will have a slightly different flavor, but the roll ups will still hold together properly.
Can I use shredded cheese instead of slices?
Yes, although slices are easier to portion consistently. For each wrapper, arrange about 1 ounce (28 g) shredded provolone in a compact 5- to 6-inch (13- to 15-cm) circle and bake until melted and lightly golden around the edges.
Keto Philly Cheesesteak Roll Ups
Ingredients
Method
- Heat the oven to 400°F (205°C). Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
- Pat the thinly sliced steak dry: Season it with 3/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Separate any slices that are sticking together so they sear evenly.
- Heat 1/2 tablespoon (7.5 ml) avocado oil in a 12-inch (30 cm) skillet over medium-high heat. Add the bell pepper, onion, optional mushrooms, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender and most of their released moisture has evaporated.
- Stir the garlic into the vegetables and cook for about 30 seconds, just until fragrant. Transfer the vegetable mixture to a plate.
- Return the skillet to medium-high heat and add the remaining 1/2 tablespoon (7.5 ml) avocado oil. Add the steak in a single layer, working in two batches if necessary. Cook for about 1 to 2 minutes per side, just until browned and cooked through to your preferred doneness. For food safety, whole-muscle beef should reach at least 145°F (63°C) followed by a 3-minute rest.
- Return the vegetables to the skillet with the steak and add the Worcestershire sauce. Toss over medium heat for about 1 minute. The filling should be moist but not watery. If liquid collects in the bottom of the pan, continue cooking briefly until it evaporates. Remove from the heat.
- Arrange 4 provolone slices on each prepared baking sheet, leaving at least 2 inches (5 cm) between them. Bake at 400°F (205°C) for 5 to 7 minutes, until the cheese is fully melted, bubbling, and lightly golden around the edges.
- Remove the pans from the oven and let the cheese cool for about 3 to 5 minutes. The rounds should be flexible enough to lift with a spatula without flowing or tearing. If they feel completely crisp, they have cooled too long; roll them while still warm.
- Divide the steak and vegetable mixture evenly among the 8 cheese rounds, placing the filling slightly off-center. Avoid overfilling, which can make the wrappers difficult to close.
- Use a thin spatula to loosen each cheese round. Fold one edge over the filling, then continue rolling gently into a compact cylinder. Place seam-side down for a minute or two so the warm cheese holds its shape.
- Transfer the Keto Philly Cheesesteak Roll Ups to a serving plate. Sprinkle with the optional parsley and serve warm.
