Keto Philly Cheesesteak Rolls

Name: Keto Philly Cheesesteak Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups Monterey Jack cheese, shredded; 1 1/2 cups mozzarella cheese, shredded; 16 ounces ground beef; 1/2 medium onion, sliced; 1 bell pepper, sliced; 1 teaspoon Worcestershire sauce; 4 ounces cream cheese; Salt and freshly ground black pepper, to taste; 2 ounces cream cheese; 1 large egg; 3/4 cup almond flour or 1/4 cup coconut flour (for nut-free option); 1/4 teaspoon salt

Recipe by Sam Rivera · Updated May 2026

Beef Bread & Sourdough Low-Carb & Keto

These tender keto Philly cheesesteak rolls wrap savory beef, peppers, and melted cheese in a gooey, golden cheese shell—easy to make and perfect for sharing.

⏱ 50 mins

American

Servings 4

Ingredients

2 cupsMonterey Jack cheese, shredded

1 1/2 cupsmozzarella cheese, shredded

16 ouncesground beef

1/2 mediumonion, sliced

1 bellpepper, sliced

1 teaspoonWorcestershire sauce

4 ouncescream cheese

Salt and freshly ground black pepper, to taste

2 ouncescream cheese

1 largeegg

3/4 cupalmond flour or 1/4 cup coconut flour (for nut-free option)

1/4 teaspoonsalt

Nutrition

250 caloriesCalories

Per serving · Values are estimates

Instructions

Turn your oven to 350°F and line a baking sheet with parchment so everything lifts out cleanly later.

Set a large non-stick skillet over medium-high heat. Add the ground beef and break it up with a spatula until it starts to brown. Toss in the sliced onion and bell pepper and keep cooking until the beef is no longer pink and the veggies are soft, about 5–7 minutes. Pour off any extra grease.

Put the skillet back on medium heat and stir in the Worcestershire sauce, salt, and pepper. Add the cream cheese and keep stirring until it’s melted and everything comes together nicely. Take it off the heat and set it aside to cool a little.

Spread out eight neat piles of cheese on the parchment-lined sheet—about ¼ cup Monterey Jack per pile—and leave a little space between them so they don’t touch.

Slide the baking sheet into the oven for 8–10 minutes until the cheese is bubbly, the edges are golden, and each circle has a crispy lace-like center. Pull them out and let them sit for a minute so the cheese is still soft but easier to handle.

Drop about 2 tablespoons of the beef mixture onto the center of each cheese circle. Fold the cheese up and around the beef quickly but gently. Let the rolls sit for 2–3 minutes so they hold their shape as they cool.

Transfer the warm cheesesteak rolls to a platter. If you like, sprinkle on some fresh parsley or a light dusting of paprika for a little color and freshness.

For a bread-like crust: Zap the mozzarella and cream cheese in 30-second bursts until melted. Stir in the egg, almond flour, and salt until it forms a smooth dough. Shape into 8 circles on fresh parchment, bake at 400°F for 12–15 minutes, then fill and roll as before.

Short on time? Grab pre-made keto tortillas. Warm one, spread a thin layer of cream cheese, add the beef, roll it up, and warm it briefly to help it stay sealed.