Keto Philly Cheesesteak Rolls

These Keto Philly Cheesesteak Rolls give me everything I love about the classic sandwich—melty cheese, seasoned beef, and sautéed veggies—without any of the bread. They’re low in carbs, packed with flavor, and quick enough to whip up even on a busy weeknight. I especially love how easy they are to portion out and reheat, making them perfect for both casual meals and meal prep.

Why You’ll Love This Recipe

I like this recipe because it’s a brilliant low-carb take on comfort food. I still get all that cheesy, savory goodness in every bite, but without any guilt. It’s fast, totally customizable, and naturally gluten-free. I can prep everything ahead, tweak the fillings to suit what I’ve got in the fridge, and even scale the batch easily if I’m cooking for more than just myself.

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

Directions

Step 1: Preheat the oven
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cheese from sticking and makes cleanup a breeze.

Step 2: Cook the beef filling
I heat a skillet over medium-high heat and cook the ground beef, breaking it up with a spatula. Once it starts browning, I add the sliced onions and bell peppers. I cook everything until the beef is fully browned and the veggies are soft—usually about 5–7 minutes. I make sure to drain any excess grease before moving on.

Step 3: Season and add cream cheese
With the heat on medium, I stir in the Worcestershire sauce, salt, and pepper. Then I add the cream cheese and stir until it melts and blends in smoothly with the beef mixture. Once it’s creamy and well mixed, I take the pan off the heat and set it aside.

Step 4: Bake the cheese circles
On my parchment-lined baking sheet, I make 8 circles using about 1/4 cup of shredded cheese each. I space them at least 2 inches apart to allow for spreading. I bake them for 8–10 minutes, until the edges are golden and lacy.

Step 5: Assemble the rolls
Once out of the oven, I let the cheese circles cool for about 1 minute—just long enough to be pliable but not brittle. I spoon about 2 tablespoons of the beef mixture onto each circle, then carefully roll or fold the cheese around the filling. I let them rest for a few minutes so they firm up as the cheese cools.

Servings and timing

Servings: Makes 8 rolls
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes

Variations

I sometimes switch up the cheese—provolone or mozzarella work well too, depending on what I have. For a spicy version, I add jalapeños or red pepper flakes to the beef. If I’m in the mood for extra richness, I’ll use thin-sliced steak instead of ground beef. And for a veggie-friendly option, I swap in mushrooms or cooked spinach for the meat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet or toaster oven to bring back that crispy cheese edge—about 5 minutes on medium heat does the trick. The microwave works in a pinch, but the texture stays better with stovetop or oven reheating.

FAQs

Can I make these ahead of time?

Yes, I often cook the beef filling a day ahead and store it in the fridge. I just reheat it slightly before assembling the rolls with the baked cheese circles.

Can I use a different type of meat?

Absolutely. I’ve made these with shredded rotisserie chicken, leftover steak, and even turkey. It all works as long as it’s well seasoned.

How do I keep the cheese from sticking?

I always use parchment paper—never skip it. It ensures the cheese circles lift right off without tearing.

Can I freeze these?

They’re best fresh, but I’ve frozen them with decent results. I reheat frozen rolls in a toaster oven or skillet until the cheese crisps up again.

What other cheeses work well?

Besides Monterey Jack, I like using provolone for a more traditional Philly flavor or a blend of mozzarella and cheddar for a gooier finish.

Conclusion

Keto Philly Cheesesteak Rolls are one of those quick, feel-good meals I can always count on. They’re rich, flavorful, and satisfy those takeout cravings without knocking me out of ketosis. With just a handful of ingredients and minimal effort, I get all the cheesy, meaty satisfaction of a Philly cheesesteak in a low-carb, mess-free package. Whether I’m meal prepping or making a quick dinner, this recipe always hits the mark.

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