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This filling keto Philly cheesesteak roll changed my family dinners completely by packing all those beloved cheesesteak tastes without loading up on carbs. The tasty beef mixture wrapped in cheesy almond flour pastry gives you that comfort food feeling while still keeping your keto goals on track.
I came up with these during a last-minute attempt to fix my husband's Philly cheesesteak cravings after we jumped on the keto bandwagon. They've now turned into our must-have football Sunday snack and my carb-crazy pals always ask for them when they stop by.
Ingredients
- Ground beef: go for 80/20 to get that juicy cheesesteak taste and keep everything moist inside
- Almond flour: makes a surprisingly doughy texture while cutting down on carbs
- Shredded cheddar cheese: helps hold the dough together and boosts that cheesesteak vibe
- Bell peppers: add nice color, a bit of sweetness and good nutrients to cut through the richness
- Yellow onion: gives that sweet caramelized flavor you can't have a proper cheesesteak without
- Eggs: act as glue for the dough and help everything brown up nicely
- Olive oil: lets you cook the filling just right to bring out all the flavors
Step-by-Step Instructions
- Get Everything Ready:
- Turn your oven on to 375°F so it's hot enough when you need it. Put parchment paper on your baking sheet, making it a bit bigger than the pan so cheese doesn't stick everywhere.
- Mix Up The Keto Dough:
- Grab a big bowl and mix the almond flour with shredded cheddar using your hands until everything's well combined. Then use a fork to mix in both eggs until you get a slightly sticky dough that holds together, about 2 minutes of stirring.
- Make The Tasty Filling:
- Warm up your olive oil in a big pan over medium heat until it looks shiny but isn't smoking. Throw in your ground beef and break it into tiny bits with a wooden spoon. When it's half cooked with some pink parts showing, add your sliced onions and peppers. Keep cooking until the meat turns completely brown and the veggies get soft and see-through, around 7-8 minutes total.
- Shape Your Rolls:
- Split your dough into 6 even balls. Put each ball between two pieces of parchment and flatten it into a 6-inch circle using your hands or a rolling pin. Put about 3 tablespoons of filling in the middle of each circle, leaving a one-inch space around the edges.
- Close Them Up:
- Gently fold the dough over the filling to make a half-moon shape. Press the edges firmly with your fingers to make sure they're completely sealed so nothing leaks during baking. Put each roll on your parchment-lined baking sheet with about 2 inches between them.
- Bake Until Golden:
- If you want, brush some melted butter on each roll for better browning and extra flavor. Bake them for 20-25 minutes, turning the pan halfway through, until they're a pretty golden brown and the dough isn't raw anymore.
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What makes these rolls work so well is how the dough feels. My little girl loves helping me make them and always says the dough feels just like play dough when we're working with it. I've learned that if you let the dough sit for 5 minutes after mixing, it's way easier to handle and makes the finished rolls turn out better.
Storage Solutions
These keto Philly cheesesteak rolls stay tasty and fresh when you store them right. After they cool down completely, put them in a sealed container with paper towels on the bottom to soak up extra moisture. They'll stay good in the fridge for up to 4 days. Don't use the microwave to warm them up or they'll get soggy. Instead, heat your oven to 350°F and warm the rolls for about 10 minutes. This keeps the outside crisp while heating the inside just right.
Clever Substitutions
What's great about this recipe is how many ways you can change it up. Try using ground chicken or turkey instead of beef, just cook it for 2 minutes less. If you don't eat meat, use 2 cups of chopped mushrooms cooked until they're nice and brown. You can play around with different cheeses too – Monterey Jack melts beautifully, and provolone gives you that true Philly taste. Got a nut allergy? You can use coconut flour instead of almond flour, but only use 1/3 cup and add one more egg since coconut flour soaks up more moisture.
Serving Suggestions
Make your keto Philly cheesesteak rolls even better with some tasty sides and dips. A simple green salad with vinaigrette works great with the rich rolls. For dipping, try some sugar-free ketchup, garlic mayo, or my personal fave – a small cup of beef broth for dunking just like a real Philly sandwich. These rolls taste great at room temp, so they're perfect for taking to picnics or watching the game. For a full meal, cook some asparagus or Brussels sprouts in the same oven during the last 15 minutes of baking time.
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Frequently Asked Questions
- → What ingredients go inside Keto Cheesesteak Rolls?
These rolls are packed with ground beef, onions, and peppers for a tasty and hearty filling.
- → Can these rolls be made ahead of time?
Absolutely. You can prepare them beforehand and warm them up when needed. Perfect for meal prepping.
- → Are these rolls safe for gluten-free diets?
Yes, the almond flour dough ensures they’re completely gluten-free and also keto-friendly.
- → What sauces work well with these rolls?
Serve them with ranch, mustard, or marinara for a delicious pairing.
- → Can I store these rolls in the freezer?
Yes! Once completely cooled, freeze them in an airtight container and reheat in the oven when needed.