Let Me Tell You About My Keto Philly Cheesesteak Roll Ups
I can’t tell you how many times a Philly cheesesteak has saved my sanity after a long day, but when I started doing keto, well, the classic sandwich just wasn’t on the menu anymore. So, after a bit of tinkering (okay, more like several kitchen disasters and one burnt pan), I landed on these Keto Philly Cheesesteak Roll Ups. Now, I make them whenever I’m craving something hearty but don’t want to battle with bread crumbs stuck in my teeth. Plus, my cousin still teases me about the time I tried to roll up actual steak slices and everything fell apart—lesson learned: use the right cut, not that dry leftover brisket from the back of the fridge! Oh, and if you hear a weird crunch, that’s probably the cheese that escaped and crisped up on the pan. I call those “chef’s treats.”
Why You’ll Love This Recipe (Or at Least Tolerate It)
I make these roll ups when I need dinner on the table faster than my kids can ask, “What’s for dinner?” My family goes a bit nuts for them—especially because, let’s be honest, melted cheese makes everything better. And if you ever find yourself with leftover steak (rare, I know), this is an excellent way to breathe new life into it. Honestly, I used to dread weeknight dinners, but this dish saves me all the time now (even if I occasionally forget the peppers and have to improvise with whatever is lurking in the produce drawer).
What You’ll Need (And What You Can Swap)
- 1 pound thinly sliced ribeye steak (I’ve used sirloin or even roast beef from the deli in a pinch—no one yelled at me, so…)
- 2 tablespoons olive oil (or avocado oil if that’s your thing)
- 1 large green bell pepper, sliced
(sometimes I toss in red or yellow peppers because, well, color is fun) - 1 medium onion, sliced (use sweet or white—my dad swears by sweet, but I honestly can’t tell the difference once it’s cooked)
- 8 slices provolone cheese (I’ve tried mozzarella when I ran out; works okay, but provolone just feels more legit)
- Salt and black pepper, to taste
- Optional: mushrooms, sliced (not traditional but I love the extra umami)
- Optional: pinch of garlic powder or hot sauce if you’re feeling wild
How I Throw This Together
- Heat a big ol’ skillet over medium heat and splash in the olive oil. Add the onions and peppers. Cook until they’re soft and a bit caramelized—takes longer than you think, maybe 8-10 minutes, or until you get impatient (which I always do).
- Scoot the veggies to the side of the pan and toss in the steak slices. Season with salt and pepper. Stir it around until just browned—don’t overcook unless dry steak is your jam. This is where I usually sneak a taste (quality control, right?).
- Lay out the provolone slices on a parchment-lined baking sheet. Pop them in a 400°F (200°C) oven for about 3-5 minutes, just until they look melty and bubbly but not totally melted into oblivion.
- Spoon the steak and veggie mixture onto each cheese slice. Roll ’em up while they’re still warm. If the cheese tears, don’t stress, just smush it together and pretend it’s rustic.
- Return the roll ups to the oven for another 2-3 minutes if you want them extra melty, or not—totally your call.
- Let them cool just a bit before digging in; molten cheese is a real hazard (trust me, I learned the hard way—tongue still remembers).
Notes I Wish I’d Had Earlier
- If your cheese sticks, a little extra parchment paper saves you from scraping with a spatula and getting nowhere.
- Sometimes I make a double batch and think I’ll have leftovers. I never do.
- Pre-sliced steak from the butcher works great, but if you freeze a whole steak for 20 minutes then slice, it’s way easier to get those thin strips. I resisted this for ages, but it’s totally worth it.
Things I’ve Tried (Some Better Than Others)
- Chicken Philly: Swapped steak for chicken breast strips once—surprisingly tasty, but my Philly-born neighbor called it “sacrilege.” Still, I liked it.
- Mushroom & Swiss: Used Swiss cheese and a ton of mushrooms. Not very authentic, but good if you like diner vibes.
- Lettuce wrap attempt: Tried wrapping everything in lettuce instead of cheese for a “super light” version. Honestly, it fell apart and was kinda sad. Would not recommend unless you’re really missing salad.
Stuff You Probably Need (But Maybe Don’t)
- Large skillet (if you’re in a pinch, a big saucepan works—just be ready for some crowding)
- Baking sheet and parchment paper (I’ve used foil, but the cheese sticks like a barnacle, so parchment is best)
- Sharp knife for slicing steak and veggies, though I once used kitchen scissors in desperation. It worked, kinda.
How to Store These (If You Have Any Left)
Pop leftovers in an airtight container and stash them in the fridge. They’ll keep for up to 3 days, but honestly, in my house it never lasts more than a day! Reheat in the oven or microwave, but the cheese gets a little chewy if you nuke it too long. Actually, I think this tastes better the next day, but that could just be me rationalizing midnight snacking.
How I Like to Serve ‘Em
Usually, I pile the roll ups on a big platter and let everyone dig in. My husband likes dipping them in spicy mustard, and my kids go for ketchup (I know, I know, but pick your battles). Sometimes I make a quick side salad, but honestly, most nights it’s just these and maybe a handful of pickles. Oh, and once I served them with zucchini fries from this awesome blog and my friends thought I’d become a fancy chef.
Pro Tips (Learned the Hard Way)
- Don’t try to rush the veggie-cooking step. I once cranked the heat and ended up with burnt onions and a smoke alarm serenade.
- Slicing steak thin really does matter; thick chunks just make rolling a pain and you end up chewing forever.
- And, on second thought, maybe give the cheese a minute to cool before rolling or you’ll be wearing it—ask me how I know.
Questions I Actually Get About This Recipe
- Can I use chicken or turkey instead of steak?
Oh, for sure! Actually, chicken works really nicely—just don’t overcook it or it’ll get dry, and turkey is fine too, but go easy on the seasoning because it can taste bland if you’re not careful. - Is there a way to make these ahead?
Yep, you can prep the filling a day in advance and keep it in the fridge. Just assemble and bake right before eating. They reheat decently, but honestly, fresh is best (plus, who waits?). - Do I have to use provolone cheese?
Nah, use whatever melty cheese you like—honestly, I’ve tried cheddar, mozzarella, even some gouda once (though that was a bit weird). But provolone gives you that classic Philly flavor, so it’s worth a shot. - Is this really keto?
Yup! As long as you’re not sneaking in a side of garlic bread (which I totally would if I could). If you want to double-check, I use this handy keto foods list from Ruled.me when I’m not sure. - What’s the best steak to buy?
I tend to think ribeye is king, but use what you can since steak can be pricey. I once made this with deli roast beef in a rush and it was still good, so I’d say don’t overthink it.
If you try this recipe, let me know how it goes! Or, if you totally sabotage it (like I did that one time I used too much hot sauce and had to chug milk), share your kitchen tales. Cooking’s about having fun, not perfection, right?
Ingredients
- 1 lb thinly sliced beef steak (such as ribeye or sirloin)
- 1 tablespoon olive oil
- 1 medium green bell pepper, sliced
- 1 medium onion, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices provolone cheese
Instructions
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1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, and sauté until softened, about 5 minutes.
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3Add the thinly sliced beef to the skillet. Season with garlic powder, salt, and black pepper. Cook until the beef is browned and cooked through, about 4-5 minutes.
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4Lay out the provolone cheese slices on the prepared baking sheet, slightly overlapping if needed. Bake for 3-4 minutes until the cheese is just melted and pliable.
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5Spoon the beef and vegetable mixture evenly onto each cheese slice. Carefully roll up each slice to form roll ups.
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6Return the roll ups to the oven for 2-3 minutes to help them set, then serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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