Name: Keto Philly Cheesesteak Rolls
Prep time: 15 min
Cook time: PT-488376H37M34S
Total time: PT-488376H37M34S
Cuisine: American
Ingredients: 2 cups shredded Monterey Jack cheese; 16 ounces ground beef; ½ medium onion, sliced; 1 bell pepper, sliced; 1 teaspoon Worcestershire sauce; 4 ounces cream cheese; Salt and pepper, to taste

Jump to Recipe·Leave a Review

These Keto Philly Cheesesteak Rolls pack all the flavor of the classic sandwich—savory beef, sautéed onions and peppers, melty cheese—without the carb-heavy bread. Rolled in crispy, lacy circles of baked cheese, they’re the perfect handheld comfort food for anyone following a keto or low-carb lifestyle. I make them in under 30 minutes, and they’re ideal for weeknight dinners, meal prep, or a keto-friendly appetizer at a party.

Why You’ll Love This Recipe

I love how these rolls give me the hearty satisfaction of a Philly cheesesteak while keeping my carbs in check. Each roll is just 4g of carbs and delivers a cheesy, savory bite packed with juicy beef and veggies. They’re fast to prepare, super customizable, and reheat beautifully—so I can make a batch and enjoy them all week. Whether I’m craving something indulgent or just need a reliable meal-prep option, these hit the spot every time.

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 ounces ground beef
1/2 medium onion, sliced
1 bell pepper, sliced
1 teaspoon Worcestershire sauce
4 ounces cream cheese
Salt and pepper to taste

Directions

I preheat my oven to 350°F and line a baking sheet with parchment paper.
In a skillet over medium-high heat, I brown the ground beef. Once it starts to brown, I add sliced onions and bell peppers and cook everything together until the beef is fully browned and the vegetables have softened—about 5–7 minutes. I drain the excess grease.
I stir in Worcestershire sauce, salt, and pepper. Then I add cream cheese and mix until melted and well combined. I remove the skillet from heat and set it aside.
On the parchment-lined sheet, I make eight small cheese piles (about 1/4 cup each) and spread them into circles, leaving space in between. I bake them for 8–10 minutes until the edges turn golden and they look lacy.
I let the cheese cool just a bit—30 to 60 seconds—so it’s still flexible. I scoop about 2 tablespoons of the beef mixture into each cheese circle, then roll them up. After letting them cool for another 2–3 minutes to set, they’re ready to enjoy.

Servings and Timing

Servings: 8 rolls (1 per serving)
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes

Variations

I switch the Monterey Jack for provolone or mozzarella when I want a different cheese profile.
For a more traditional Philly cheesesteak feel, I sometimes use thin-sliced ribeye instead of ground beef.
I like adding mushrooms or jalapeños for more flavor, or even zucchini to boost the veggies.
For a dairy-free version, I use meltable plant-based cheese and coconut aminos instead of Worcestershire sauce.
When I want a more “bread-like” option, I make a batch using fathead dough instead of cheese circles.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. If I make a big batch, I freeze them individually on a baking sheet, then transfer to freezer bags for up to 3 months.

To reheat:

From the fridge: I use the microwave for 30–45 seconds or a skillet to crisp them up.
From frozen: I thaw overnight in the fridge, then reheat in the oven at 350°F for about 10 minutes. I avoid microwaving from frozen to keep them crisp.

FAQs

Can these be made in advance?

Yes, I make them ahead all the time. They store great in the fridge for a few days or in the freezer for months. Reheating in the oven brings back the perfect texture.

Will any type of cheese work for the wraps?

Not all cheeses melt and hold together well. I stick with high-fat cheeses like Monterey Jack, provolone, or mozzarella for best results.

Can I use sliced steak instead of ground beef?

Absolutely. Thin ribeye or sirloin makes the rolls taste even more authentic. I cook it quickly and slice thin before assembling.

How can I make these dairy-free?

I use dairy-free shredded cheese that melts well and replace the cream cheese with a plant-based version. It changes the flavor slightly, but still works great.

Can coconut flour replace almond flour in the fathead dough version?

Yes, but I use less—about 1/4 to 1/3 cup coconut flour for every 1 cup of almond flour. I usually add an extra egg to help with texture.

Conclusion

These Keto Philly Cheesesteak Rolls are one of my go-to keto meals. They’re packed with flavor, quick to throw together, and easy to customize for whatever I’m craving. Whether I’m prepping lunch for the week or serving a satisfying dinner, these rolls always hit the mark. If I’m looking for a low-carb way to enjoy the bold, cheesy flavors of a Philly cheesesteak, this recipe never disappoints.