Keto Philly Cheesesteak Roll Ups
Low-carb Philly cheesesteak inspired roll-ups with tender beef, vegetables and a provolone cheese shell.
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.