Keto Philly Cheesesteak Roll Ups: A Low-Carb Twist on a Classic Favorite

These Keto Philly Cheesesteak Roll Ups take all the savory, cheesy goodness of the classic sandwich and wrap it in a low-carb, high-protein package. With thinly sliced beef, sautéed peppers and onions, and melty cheese rolled into a pan-seared, carb-conscious bite, this dish is perfect when I’m craving comfort food without breaking my keto goals.

Why I Love This Recipe

I love this recipe because it delivers all the bold flavor of a Philly cheesesteak without the bread. The seared beef is juicy and satisfying, while the onions and peppers add just the right touch of sweetness and crunch. The melted cheese ties it all together in one easy-to-make roll-up that feels indulgent and filling—but fits right into a low-carb lifestyle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced steak (ribeye or sirloin works great)

• Bell peppers (sliced)

• Yellow or red onion (sliced)

• Provolone cheese slices

• Olive oil or avocado oil

• Salt

• Black pepper

• Garlic powder

• Optional: mushrooms (sliced), crushed red pepper flakes

Directions

1. I heat a little oil in a skillet over medium-high heat.

2. I sauté the peppers and onions until soft and lightly browned, about 5–7 minutes. I season them with salt, pepper, and garlic powder, then set aside.

3. I season the steak slices on both sides and quickly sear them in the same skillet—about 1–2 minutes per side, just until browned.

4. I place a slice of provolone on each piece of steak, add a spoonful of the pepper-onion mixture, and roll them up tightly.

5. I return the roll-ups to the skillet, seam-side down, and cook for another 1–2 minutes to melt the cheese and seal the roll.

6. I serve them warm, with a sprinkle of chopped parsley or extra cheese if desired.

Servings and Timing

This recipe makes about 6–8 roll-ups, serving 2–4 depending on portion size. Prep takes 10 minutes, and cooking takes about 15–20 minutes total.

Variations

I like changing things up with these simple variations:

• Use mozzarella or Swiss cheese instead of provolone.

• Add sautéed mushrooms for an earthy twist.

• Serve with a side of garlic aioli or mustard dip for extra flavor.

• Roll them up in lettuce leaves for added crunch and freshness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet over low heat or in a 350°F oven for 10 minutes. I avoid microwaving to keep the texture of the steak tender and the cheese melty.

FAQs

What cut of beef works best?

I use thinly sliced ribeye or sirloin for the best flavor and tenderness. Pre-sliced beef for stir-fry also works well.

Can I make this dish dairy-free?

Yes, I swap out the cheese for a dairy-free alternative that melts well. The flavor is still delicious.

Are these roll-ups freezer-friendly?

Yes, I freeze them after cooking and reheat in the oven. I wrap them in foil to keep them from drying out.

Can I prep these ahead of time?

Absolutely. I prep the filling and steak rolls in advance, then cook or reheat when I’m ready to serve.

What side dishes pair well with this?

I usually serve them with a simple green salad, roasted broccoli, or cauliflower mash for a full keto meal.

Conclusion

These Keto Philly Cheesesteak Roll Ups are everything I want in a low-carb meal—rich, cheesy, savory, and satisfying without the bread. They’re quick to make, easy to customize, and perfect for meal prep or weeknight dinners. Whether I’m following a keto plan or just cutting carbs, these roll-ups are a go-to comfort food that never disappoints.

Keto Philly Cheesesteak Roll Ups: A Low-Carb Twist on a Classic Favorite

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 30 minutes
• Yield: 6–8 roll-ups (serves 2–4)
• Category: Main Course
• Method: Skillet
• Cuisine: American

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Description

These Keto Philly Cheesesteak Roll Ups feature thinly sliced steak filled with sautéed peppers, onions, and provolone cheese, offering a low-carb twist on a classic sandwich.

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Ingredients

• 1 lb thinly sliced ribeye or sirloin steak
• 1 bell pepper, sliced
• 1 small yellow or red onion, sliced
• 6–8 slices provolone cheese
• 1–2 tbsp olive oil or avocado oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Optional: 1/2 cup mushrooms, sliced
• Optional: pinch of crushed red pepper flakes

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Instructions

1. Heat oil in a skillet over medium-high heat.
2. Sauté bell peppers and onions (and mushrooms, if using) for 5–7 minutes until soft. Season with salt, pepper, and garlic powder. Remove from skillet and set aside.
3. Season steak slices and sear in the same skillet for 1–2 minutes per side until browned.
4. Top each steak slice with provolone cheese and a spoonful of the sautéed vegetables, then roll tightly.
5. Place roll-ups seam-side down back into the skillet and cook for 1–2 more minutes to melt the cheese and seal.
6. Serve warm, optionally garnished with chopped parsley or additional cheese.

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Notes

• Use mozzarella or Swiss for a different cheese profile.
• Add a mustard dip or garlic aioli for extra flavor.
• Roll in lettuce leaves for crunch and freshness.

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Nutrition

• Serving Size: 2 roll-ups
• Calories: 280
• Sugar: 2g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 23g
• Cholesterol: 70mg