When I want something rich, savory, and ultra-satisfying without the carbs, these Keto Philly Cheesesteak Rolls hit the spot every time. They’ve got all the bold flavor of a classic cheesesteak—seasoned beef, sweet peppers, onions, and gooey cheese—wrapped up in a crisp cheese shell instead of bread. They’re low in carbs, high in flavor, and surprisingly easy to make.

Why You’ll Love This Recipe

I love how this recipe delivers all the comfort of a Philly cheesesteak but without the bread or the carb count. With only 4g of carbs per roll, it’s totally keto-approved. It’s ready in under 30 minutes, and it’s one of those recipes I can tweak a hundred different ways depending on what I have on hand. These roll-ups also store and reheat well, so I make extra for easy lunches during the week.

Ingredients

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

2 cups shredded Monterey Jack cheese
16 oz ground beef
1/2 medium onion, sliced
1 bell pepper, sliced
1 tsp Worcestershire sauce
4 oz cream cheese
Salt and pepper, to taste

Optional Add-ins:

Sliced mushrooms
Jalapeños or red pepper flakes for heat
Fresh parsley or paprika for garnish

Directions

Preheat the oven to 350°F (175°C). I line a baking sheet with parchment paper.
Cook the filling: In a skillet over medium-high heat, I brown the ground beef. Once it’s halfway cooked, I stir in the sliced onions and bell peppers. I cook everything together until the beef is browned and the veggies are soft—about 5–7 minutes. I drain the excess fat.
I return the skillet to medium heat, then stir in Worcestershire sauce, salt, and pepper. I add the cream cheese and stir until everything is fully melted and smooth. I remove it from heat and set it aside.
Make the cheese shells: On the baking sheet, I create 8 small cheese circles using about 1/4 cup of cheese each. I space them out at least 2 inches apart, then bake for 8–10 minutes until the edges are golden and the cheese looks lacy.
Assemble: I let the cheese circles cool just 1 minute (they should still be pliable). I place about 2 tablespoons of the beef mixture onto each and roll them up gently. I let them sit for 2–3 minutes to firm up.

Servings and timing

This recipe makes 8 rolls, which is 8 servings.

Prep Time: ~10 minutes
Cook Time: ~15–20 minutes
Total Time: ~25–30 minutes

Variations

Classic style: I use thinly sliced ribeye instead of ground beef for a more traditional cheesesteak.
Different cheeses: Provolone or mozzarella both work beautifully in place of Monterey Jack.
Low-calorie version: I switch to lean ground beef and reduced-fat cream cheese.
Fathead dough option: Sometimes I wrap the filling in keto-friendly dough made with almond flour and mozzarella for a more bread-like version.
Veggie-heavy: I load it up with mushrooms, jalapeños, or zucchini for extra bulk and nutrition.

storage/reheating

Refrigeration:
I keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing:
I freeze individual rolls on a baking sheet, then store them in a freezer bag for up to 3 months.

Reheating:

From fridge: I microwave for 30–45 seconds or warm them in a skillet.
From frozen: I thaw overnight and then bake at 350°F for 10 minutes.

FAQs

Can I make these ahead of time?

Yes. I often prep the filling the night before or even fully assemble the rolls ahead and store them in the fridge or freezer. They reheat perfectly.

What cheese works best for the shells?

I like Monterey Jack, provolone, or mozzarella for their melt and flexibility. Low-fat cheeses tend to be more brittle and less flavorful.

Can I use sliced steak instead of ground beef?

Absolutely. I often use thinly sliced ribeye or sirloin for a more traditional cheesesteak feel. It cooks quickly and gives a classic flavor.

Are these keto-friendly with dairy-free cheese?

They can be. I use dairy-free cheese alternatives that melt well, though they might not crisp or roll quite the same. Still a solid low-carb option.

How do I keep the cheese shells from breaking?

I make sure to let them cool just long enough (about a minute) before rolling. Too hot and they’ll tear; too cool and they’ll crack.

Conclusion

These Keto Philly Cheesesteak Rolls give me everything I want in a satisfying, low-carb meal: melted cheese, hearty filling, and big flavor. Whether I’m meal-prepping, making a fast dinner, or just looking for a quick fix to a cheesesteak craving, this recipe is always in rotation. I can customize it endlessly, and I love how easily it fits into my keto routine without sacrificing comfort or taste.

Keto Philly Cheesesteak Rolls