Cheesesteak in a Low-Carb Wrap
These rolls put the filling of a Philly cheesesteak into almond flour tortillas. Thin ribeye is cooked with onion and green bell pepper, then rolled up with a creamy mix of cream cheese, provolone and mozzarella and baked until golden. The recipe serves 4 and takes 35 minutes, 15 for prep and 20 for cooking, and each serving is about 5 grams of carbohydrates.
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The cheese filling goes on the tortilla first, so every bite has steak and a layer of melted cheese. The rolls can be served as dinner or cut into slices for a gathering.
What Goes in the Rolls
The full amounts are in the recipe card at the bottom.
- Thinly sliced ribeye (1 pound): the classic cheesesteak cut. Slice against the grain into thin strips if it is not already sliced.
- Onion and green bell pepper (1 medium each): sliced thin and cooked in olive oil until soft.
- Garlic powder, salt and pepper: the seasoning for the steak.
- Cream cheese (8 ounces, softened): the base of the filling. It holds the other cheeses together.
- Provolone and mozzarella (1 cup each, shredded): provolone brings the cheesesteak flavor and mozzarella makes the filling gooey.
- Worcestershire sauce and Dijon mustard (1 teaspoon each): stirred into the meat at the end for savory depth and a little tang.
- Almond flour tortillas: one package of keto-friendly almond flour tortillas or low-carb wraps.
Cooking and Rolling
Cook the onion and bell pepper in the olive oil over medium heat for 5 to 7 minutes, until soft. Add the steak, garlic powder, salt and pepper and cook for about 5 minutes, until browned and cooked through. Stir in the Worcestershire sauce and mustard and take the pan off the heat.
Mix the cream cheese, provolone and mozzarella until well combined. Spread a generous amount on each tortilla and add a portion of the steak and vegetables. Roll tightly and tuck in the ends as you go.
Place the rolls seam-side down on a baking sheet lined with parchment paper and bake at 375°F for 15 to 20 minutes, until golden and the cheese is melted. Let them cool for a few minutes before slicing. Serve warm.
Ways to Change the Filling
- Different meat: thinly sliced chicken, turkey or even pork can stand in for the ribeye.
- More vegetables: sliced mushrooms, fresh spinach, zucchini or asparagus all fit.
- Different cheese: gouda, cheddar or pepper jack can go in with or in place of the provolone.
- More heat: sliced jalapeños, hot sauce or red pepper flakes. Smoked paprika or Italian herbs also change the flavor.
What to Serve With Them
Cauliflower rice or zoodles soak up any extra cheese. A salad with avocado, leafy greens, cherry tomatoes and cucumber is a lighter side, and sparkling water or unsweetened iced tea with a slice of lemon or lime keeps the drinks low in carbs.
Nutrition per Serving
One roll has about 450 calories, 35 grams of fat (15 grams saturated), 5 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 30 grams of protein and 800 milligrams of sodium. These are estimates.
FAQ
Can I use a different meat?
Yes. Ribeye is the traditional choice, but thinly sliced chicken, turkey or pork all work. Each gives the rolls a different flavor.
Can I make the rolls ahead and freeze them?
Yes. Assemble them, wrap tightly in plastic wrap and freeze in a freezer-safe container before baking. Bake straight from the freezer and add a few extra minutes to the time.
How long do leftovers keep?
Up to 3 days in an airtight container in the refrigerator. Reheat in the oven or microwave until warmed through.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Philly Cheesesteak Rolls: A Delicious Low-Carb Delight!
Ingredients
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the sliced onion and bell pepper, cooking until softened, about 5-7 minutes.
Add the ribeye steak, garlic powder, salt, and pepper. Cook until the steak is browned and cooked through, about 5 minutes.
Stir in Worcestershire sauce and Dijon mustard, then remove from heat.
In a mixing bowl, combine the softened cream cheese, provolone cheese, and mozzarella cheese. Mix until well combined.
Lay out the almond flour tortillas on a flat surface. Spread a generous amount of the cheese mixture on each tortilla, followed by a portion of the steak and vegetable mixture.
Roll the tortillas tightly, tucking in the ends as you go.
Preheat the oven to 375°F. Place the rolls seam-side down on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the rolls are golden and the cheese is melted.
Let the rolls cool for a few minutes before slicing. Serve warm.
Notes
For added flavor, consider adding sliced jalapeños or mushrooms to the filling.
You can also substitute the ribeye with chicken or turkey for a different protein option.
Nutrition
| Serving Size | 1 roll |
|---|---|
| Calories | 450 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 35g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 20g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 1g |
| Protein Content | 30g |
| Cholesterol Content | 100mg |