Keto Philly Cheesesteak Roll-Ups (Easy 30-Minute Low-Carb Dinner)
Keto Philly Cheesesteak Roll-Ups
If you’re craving the flavors of a classic Philly cheesesteak but want to keep things low-carb, these Keto Philly Cheesesteak Roll-Ups are about to become a new favorite. Packed with tender shaved beef, sautéed peppers and onions, creamy cheese, and wrapped in crispy baked provolone shells, this recipe delivers all the comfort food flavor without the bread.
The best part? I picked up everything I needed at Trader Joe’s and had dinner on the table in less than 30 minutes. It’s one of those recipes that looks impressive but is surprisingly simple to make.
Now, before anyone from Philadelphia comes after me, I should confess that I’m definitely not from Philly! But I do love cheesesteaks, and this keto version satisfies that craving while fitting perfectly into a low-carb lifestyle.
Why You’ll Love These Keto Philly Cheesesteak Roll-Ups
- Ready in under 30 minutes
- Naturally gluten-free
- Keto-friendly and low in carbohydrates
- High in protein
- Great for meal prep
- Family-approved comfort food
The Secret: Provolone Cheese Shells
If you’ve followed my recipes for a while, you know I’m a big fan of cheese shells. I make keto tacos all the time using baked cheese shells, so this recipe was inspired by that same idea.
One kitchen gadget I highly recommend is a set of taco stands. After baking the provolone slices, simply drape them over the taco stand while they cool. It creates the perfect shell shape and makes assembly incredibly easy. Once you start making cheese shells, you’ll find yourself using them for all kinds of low-carb recipes.
Tips for the Best Cheesesteak Roll-Ups
A few simple tricks make all the difference:
Cook the Vegetables First
Allow the onions and peppers to soften and caramelize before adding them back to the beef. This develops sweetness and flavor without adding sugar.
Sear the Beef Quickly
Shaved beef cooks incredibly fast. Use high heat and avoid overcrowding the pan so the meat browns instead of steaming.
Don’t Skip the Cream Cheese
A small amount of cream cheese creates a rich, creamy filling that helps hold everything together while adding extra flavor.
Let the Cheese Shells Cool Slightly
If you try to shape them immediately, they’ll be too soft. Wait about a minute after baking before draping them over your taco stand.
What About Leftovers?
Honestly, I almost never have leftovers when I make these, but if you do, there are several delicious ways to enjoy them the next day.
Cheesesteak Bowl
Skip the shell and simply reheat the filling in a bowl. Top with extra provolone and enjoy as-is.
Keto Omelet Filling
Add leftover cheesesteak mixture to eggs for a hearty breakfast.
Stuffed Bell Peppers
Fill halved peppers with the leftover mixture, top with cheese, and bake until bubbly.
Lettuce Wraps
Wrap the filling in crisp romaine or butter lettuce leaves for a fresh lunch option.
Loaded Cauliflower Rice
Mix the filling into cauliflower rice for an easy meal-prep lunch.
Nutrition Information
Based on 8 servings:
Per Roll-Up:
- Calories: Approximately 220–240
- Protein: 27–28 grams
- Fat: 14–15 grams
- Net Carbs: 3–4 grams
Nutrition values will vary depending on the specific beef and cheese used.
Final Thoughts
This recipe checks all the boxes for me. It’s quick, easy, satisfying, and packed with protein while staying keto-friendly. It’s also proof that you don’t need bread to enjoy all the flavors of a classic cheesesteak.
Whether you’re following a keto lifestyle, cutting carbs, or simply looking for a delicious weeknight dinner, these Philly Cheesesteak Roll-Ups are worth adding to your rotation.
Now scroll down for the recipe card and give them a try. Just don’t blame me when your family requests them again next week!
Keto Philly Cheesesteak Roll Ups
Equipment
- 4-8 Taco Stands This will make things easier but not completely necessary.
Ingredients
- 1 lb shaved beef I buy mine at Trader Joe's
- 1 small onion
- 1 red pepper or 1/2 red and 1/2 green
- 4 oz mushrooms, sliced optional
- 1 tbsp butter
- 1 tbsp Worcestershire sauce
- 2 oz cream cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- salt and pepper to taste
- 8 slices provolone cheese
Instructions
- Make the Provolone Shells
- Heat oven to 375 F. Place provolone slices on a parchment-lined baking sheet leaving space between them. Bake 8-10 minutes until melted and lightly golden brown. Let cool for about 1 minute until flexible. Place in taco stands to cool completely.
Make the Filling
- Melt butter in a large skillet over medium-high heat.
- Cook onions, peppers, and mushrooms until softened and lightly caramelized, about 8-10 minutes.
- Remove veggies to a plate.
- Increase heat to high and quickly cook the shaved beef so it sears.
- Return veggies to the pan.
- Add Worcestershire sauce, garlic powder onion powder, paprika, salt and pepper.
- Stir in cream cheese until melted and coating everything lightly.
Assemble
- Fill each provolone shell with the cheesesteak mixture being careful not to over stuff.
- If desired, sprinkle with extra provolone or mozzarella, fresh parsley, sautéed mushrooms.
- Place under the broiler for 1-2 minutes if you want the cheese extra melty.
Notes
Tips
- A few drops of beef broth while cooking the meat adds great flavor.
- If you like the authentic Philly flavor, use white American cheese instead of cream cheese, but cream cheese makes the filling richer and keto-friendly.
- Add sliced jalapeños for a little kick.
- For extra protein, serve with a side of cottage cheese.