These keto Philly cheesesteak roll ups deliver all the bold, savory flavor of a classic cheesesteak—without the bread or carbs. Juicy steak, sautéed peppers and onions, and melty provolone come together in an easy, low-carb roll-up that’s perfect for quick dinners, meal prep, or keto-friendly appetizers. Ready in under 30 minutes and incredibly satisfying.
Ingredients
- 1 pound ribeye sirloin, or shaved beef, thinly sliced against the grain
- 1 tablespoon olive oil or avocado oil
- 1 green bell pepper thinly sliced
- 1 small yellow or white onion thinly sliced
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce optional, use sparingly for keto
- Salt and black pepper to taste
- 6 –8 slices provolone cheese thin slices work best
- Optional add-ins: sliced mushrooms banana peppers
- Toothpicks optional, for securing
Instructions
- Season sliced steak lightly with salt and black pepper.
- Heat oil in a large skillet over medium-high heat.
- Add steak and cook for 2–3 minutes, just until browned. Remove and set aside.
- In the same skillet, add bell peppers and onion. Cook 4–5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Return steak to the skillet and stir in Worcestershire sauce if using. Cook 1–2 minutes, then remove from heat.
- Lay provolone slices flat. Spoon steak and veggie mixture evenly onto each slice.
- Roll tightly and secure with toothpicks if needed.
- Optional: Broil roll ups for 1–2 minutes to melt cheese further.
- Let cool slightly before serving.
Notes
- Slice steak thinly against the grain for maximum tenderness.
- Avoid overcooking the steak—it cooks very quickly.
- Let cheese slices warm slightly for easier rolling.
- Drain excess grease before assembling if needed.