Let Me Tell You About These Cheesy Keto Roll Ups…
You ever start making dinner and halfway through think, “Why did I do this to myself?” That was me, the first time I tried to make Philly cheesesteak roll ups keto-style—except, thankfully, these turned out so much easier than I expected. You know that classic Philly cheesesteak smell that drifts out of sandwich shops? Imagine that, but without the carb-coma after. I whipped these up last game night because, honestly, if you can’t eat sandwiches, you still need something that makes your kitchen smell like a touchdown. And if you see a stray onion on the floor—eh, that happens.
Why I Keep Making These (and Maybe You Will, Too)
So, I make this when I want something hearty but not a total gut-bomb. My family goes completely bonkers for this—especially my youngest, who claims he doesn’t like “weird cheese” but never notices the provolone (ha!). Plus, these roll ups are super forgiving. Like, I once ran out of peppers and just used mushrooms and nobody even blinked. (Not gonna lie, I was a little annoyed they didn’t notice.) If I’m tired, I’ll use pre-sliced roast beef from the deli counter. Still works a treat. Also, cleaning up is way easier than with a proper cheesesteak.
What You’ll Need (and What I Swap When I’m Lazy)
- 8 slices roast beef (I sometimes pinch a bit from last night’s roast—anything thin-ish works. My grandma swore by Boar’s Head, but, eh, Aldi cuts are fine too.)
- 8 slices provolone cheese (or mozzarella if that’s what’s lurking in your fridge—one time I tried pepper jack, not bad!)
- 1 green bell pepper, thinly sliced (I’ve used red for a sweeter kick. Yellow works in a pinch. Or skip and double up on mushrooms.)
- 1/2 onion, sliced into skinny half-moons
- 1 cup mushrooms, sliced (unless you hate mushrooms, which I did as a kid—just leave ’em out)
- 1-2 tbsp olive oil or butter (I grab whatever’s handiest, really)
- Salt, pepper, and a dash of garlic powder (or fresh garlic if you like mincing, but I usually don’t)
How I Actually Throw This Together
- First, crank your oven to 375°F (about 190°C). I always forget to preheat and end up waiting, so do it now if you’re smarter than me.
- Heat the olive oil or butter in a big ol’ skillet over medium. Toss in the sliced peppers, onions, and mushrooms. Stir them around so they get all shiny and soft—about 5-7 minutes. (This is totally where I sneak a taste. How else are you supposed to know if it’s salty enough?)
- Sprinkle with salt, pepper, and garlic powder. If it looks a little sad and floppy, that’s actually perfect. Trust me.
- Lay out your roast beef slices on a cutting board. Put a slice of cheese on each—doesn’t have to be perfect, they’re going to get rolled up anyway.
- Spoon the pepper-onion-mushroom mix onto each beef-cheese stack. Try not to overstuff: I always do, then fight with them later.
- Roll ’em up! Tuck the ends if you care, or just let them be messy. Place seam-side down in a baking dish. Sometimes I spray the dish with nonstick spray, but honestly, half the time I forget and it’s fine.
- Bake for 10-12 minutes, just until the cheese is melty and things look like a glorious, gooey mess. If the cheese escapes, well, that’s the best part. Scrape it up and snack on it.
Notes, Mishaps & Small Victories
I’ve tried making these ahead, but honestly, they taste better just out of the oven. Also, don’t try to use super thick deli roast beef—the kind that looks like it belongs at a fancy wedding buffet. It gets tough. Thin-ish is friendlier. If you want to reheat leftovers, a few minutes in the oven keeps them from getting rubbery (the microwave is a bit dicey, but sometimes you gotta do what you gotta do).
Stuff I’ve Experimented With (Some Hits, Some Misses)
Last month, I tried swapping the beef for turkey. Not my proudest kitchen moment—kind of dry, honestly. But switching out the cheese, or using different peppers, works great. I even tried adding jalapeños once for a kick. My husband loved it; my kids, not so much. One friend did these in an air fryer (here’s a handy guide if you want to try: air fryer basics) and said they crisped up nicely.
What If You Don’t Have…?
No baking dish? Just use a rimmed baking sheet and line it with foil. I’ve even stacked them in a pie plate (don’t ask why, it was a long Thursday). If you don’t have a skillet, honestly, a nonstick saucepan will get you by—just don’t walk away or the veggies might burn.
Storing Leftovers (If You Actually Have Any)
Pop leftovers in an airtight container in the fridge. They’re fine for 2-3 days, but, though honestly, in my house it never lasts more than a day! You can freeze them, but the cheese gets a little weird, so I almost never bother. Actually, on second thought, freezing might work if you wrap them really tight.
How I Like to Serve These (Your Mileage May Vary)
Pile ‘em high on a plate with some grainy mustard on the side (my weird uncle dunks them in hot sauce, go figure). Sometimes I serve with a big green salad or just some pickles—super lazy but it works. On movie night, we eat them with toothpicks, like a kind of retro party snack.
Pro Tips I Learned the Hard Way
I once tried rushing the veggie-cooking step, and regretted it; the onions were still crunchy and it just felt… off. Let them get soft and a little golden. Oh, and don’t overstuff the roll ups, unless you want everything to explode out the side (not that that’s a tragedy, but still). If you’re tempted to skip spraying the pan, don’t—unless you want to chip cheese off your bakeware like I did last Christmas.
Some Burning (and Not-So-Burning) Questions I Get
Can I make these ahead of time? Yep, you can prep the rolls and stick them in the fridge, then bake when you’re ready. But I think the texture’s best right after baking.
What if I don’t eat beef? I’d say try chicken or even eggplant slices. You can check out this stuffed pepper version for a veggie-friendly idea. Just don’t blame me if it’s not as gooey.
What’s the best cheese for this? I’m partial to provolone, but mozzarella and pepper jack are fun. One friend swears by American cheese, but it’s, uh, not my thing.
How do I avoid soggy roll ups? Drain your veggie mix a bit before adding. Or, just embrace the mess.
Can I use frozen peppers? Sure. Just thaw and pat dry, or your filling will be a bit watery. (Not a dealbreaker.)
If you have more questions, hit me up—though fair warning, my replies might include cat photos instead of actual cooking advice.
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 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices provolone cheese
Instructions
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1Preheat 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 heat. Add sliced onions and bell peppers, 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 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. Spoon the beef and vegetable mixture evenly onto each cheese slice.
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5Carefully roll up each cheese slice around the filling to form roll ups. Secure with toothpicks if needed.
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6Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and slightly golden. Serve hot.
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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