Irresistible Keto Philly Cheesesteak Roll Ups in 30 Minutes

Oh my gosh, you guys – I’ve been obsessed with recreating my favorite comfort foods in keto-friendly ways, and these Philly cheesesteak roll ups? Absolute game changer. I swear, the first time I made them, my husband didn’t even realize they were low-carb! That’s how good they are.

As someone who’s been cooking keto meals for my family for years (and surviving three kids’ picky eating phases), I can tell you this recipe hits all the right notes. It’s got that perfect combo of juicy beef, melty cheese, and caramelized peppers and onions – all wrapped up in a crispy low-carb tortilla. The best part? You can whip these up in under 30 minutes on even the busiest weeknight.

What makes these roll ups special is how they capture all the flavors of a classic Philly cheesesteak without the carb-heavy bread. I’ve tested this recipe dozens of times to get the perfect ratio of meat to veggies to cheese. Trust me, when that provolone gets all gooey and the edges of the tortilla turn golden… you’ll be making these on repeat just like we do!

Why You’ll Love These Keto Philly Cheesesteak Roll Ups

Listen, I know what you’re thinking – “keto” and “Philly cheesesteak” in the same sentence? But trust me, these roll ups are about to become your new obsession. Here’s why:

• Crazy quick: From fridge to table in under 30 minutes – perfect for those “I forgot to meal prep” nights
• No carb guilt: All that cheesy, meaty goodness wrapped in low-carb tortillas means you can actually enjoy seconds
• Flavor bomb: The caramelized onions and peppers with that melty provolone? *Chef’s kiss*
• Meal prep magic: These reheat like a dream for lunch the next day (if they even last that long)
• Kid-approved: My picky eaters gobble these up faster than chicken nuggets – true story

Seriously, these roll ups check all the boxes. You’re gonna wonder how you lived without them!

Ingredients for Keto Philly Cheesesteak Roll Ups

Okay, let’s talk ingredients! The magic of these roll ups comes from simple, quality components. Here’s exactly what you’ll need (and why each one matters):

• 1 lb thinly sliced beef (ribeye or sirloin): Don’t skimp here – the thin slices cook fast and stay tender. I beg my butcher to slice it paper-thin, or sometimes cheat with pre-sliced “fajita meat” when I’m in a rush.
• 1 medium green bell pepper, sliced: About the size of your fist. I slice them into strips about 1/4-inch thick – thin enough to soften quickly but still give that satisfying crunch.
• 1 medium onion, sliced: Yellow onions work best for that classic Philly flavor. Slice them pole-to-pole (not rings!) so they hold their shape when cooked.
• 8 slices provolone cheese: The glue that holds everything together! Aged provolone gives the best melt and flavor. If your slices are huge, just use 6 and overlap them slightly.
• 4 large low-carb tortillas: Look for ones with 4-5g net carbs each. My current favorite brand has a 7-inch diameter – perfect for rolling without being too bulky.
• 2 tbsp olive oil: Divided between cooking the meat and veggies. Extra virgin gives the best flavor, but regular works fine too.
• Salt and pepper to taste: I use about 1/2 tsp kosher salt and 1/4 tsp fresh ground pepper. Season as you go – it makes all the difference!

See? Nothing fancy, just real ingredients treated right. Now let’s make some magic happen in the kitchen!

How to Make Keto Philly Cheesesteak Roll Ups

Alright, let’s get cooking! I’ll walk you through each step – it’s easier than you think, and the results are SO worth it. Just follow along, and you’ll have restaurant-quality roll ups in no time.

Cooking the Beef and Veggies

First things first – heat a large cast iron or stainless steel skillet over medium-high heat. None of that nonstick nonsense here – we want some good browning action! Add 1 tablespoon of olive oil and let it shimmer for about 30 seconds.

Now, toss in your sliced beef. Here’s my pro tip: don’t crowd the pan! Spread it out in a single layer and let it sit untouched for 2 minutes. This gives us those delicious browned edges. Then give it a good stir and cook for another 2-3 minutes until it’s no longer pink. Season with salt and pepper, then transfer to a plate – we’ll come back to this glorious beef later.

Same pan (don’t wash it – all those browned bits equal flavor!), add the remaining olive oil and throw in your peppers and onions. Cook them for about 5 minutes, stirring occasionally, until they’re soft with just a bit of crunch left. You’ll know they’re ready when the onions turn translucent and the peppers brighten up. Oh, and that smell? Pure heaven.

Assembling the Roll Ups

Time to build our masterpiece! Lay out your tortillas on a clean surface. Here’s where the magic happens: place 2 slices of provolone on each tortilla, slightly overlapping in the center. The cheese acts like glue to hold everything together when we roll it up.

Now, divide that beautiful beef and veggie mixture evenly among the tortillas, piling it right on top of the cheese. Try to keep everything in a neat line down the center – this makes rolling way easier. Leave about an inch of space at the edges so nothing spills out.

Here comes the fun part – rolling! Fold the bottom edge up over the filling, tuck it under slightly, then fold in the sides and roll away from you tightly. Don’t be shy – a good firm roll means your filling won’t escape during toasting. If you’re worried about them unrolling, you can secure them with toothpicks at this point.

Toasting for Crispness

Grab that same skillet again (seriously, less dishes = winning) and wipe it clean with a paper towel. Heat it over medium – we’re going for golden, not burnt! Place your roll ups seam-side down first. Listen for that satisfying sizzle – that’s how you know it’s working.

Let them toast for about 2 minutes per side, until the tortilla turns golden brown and crispy and the cheese inside gets all melty. I usually do 4 sides total – front, back, and both ends – for maximum crunch. If you used toothpicks, remember to remove them before serving!

Transfer to a cutting board and let them rest for a minute (I know, the wait kills me too). Then slice diagonally – because everything looks fancier cut diagonally – and serve immediately while all that cheesy goodness is still oozing out.

Tips for Perfect Keto Philly Cheesesteak Roll Ups

Okay, let me spill all my hard-earned secrets to make these roll ups absolutely foolproof. After making this recipe more times than I can count (my family won’t stop requesting them!), I’ve picked up some game-changing tricks:

Pat that beef dry! Before cooking, blot your sliced beef with paper towels. Removing excess moisture means better browning – and more flavor. Wet meat just steams in the pan (sad trombone noise).

Uniform slices win. Take the extra minute to cut your peppers and onions the same thickness. They’ll cook evenly instead of some pieces turning to mush while others stay crunchy.

Cheese placement matters. Lay your provolone slices slightly overlapping in the center of the tortilla – this creates a “glue strip” that seals the roll when melted. No more sad, unraveled roll ups!

Roll like a burrito pro. Tuck those ends in first, then roll tightly away from you. If your tortillas crack (sometimes low-carb ones do), microwave them for 10 seconds wrapped in a damp paper towel first.

Don’t skip the toast. That quick pan-toasting isn’t just for looks – it melts the cheese throughout and gives that perfect crispy-chewy texture contrast. Trust me, it’s the difference between good and “oh my gosh I need this every day” good.

Rest before slicing. I know it’s torture to wait, but letting them sit for 2-3 minutes after toasting helps everything set up so your filling doesn’t come spilling out when you cut them.

There you go – my cheat codes for roll up perfection! Follow these, and you’ll be the keto cheesesteak hero of your household.

Ingredient Substitutions and Variations

Listen, I get it – sometimes you’re staring into your fridge thinking “I don’t have that exact ingredient!” No worries, my friend. This recipe is crazy flexible. Here are all my favorite swaps and twists that still keep it keto:

Meat options: Can’t find ribeye? No sweat! Sirloin works great, or even thinly sliced flank steak. For a budget version, I’ve used ground beef in a pinch (just drain it well). Chicken breast slices make a killer “Philly chicken” version too – just cook until no pink remains.

Veggie variations: Not a bell pepper fan? Try sliced mushrooms (they soak up all that beefy goodness) or poblano peppers for a mild kick. Zucchini strips work surprisingly well if you pat them dry first. My neighbor swears by adding a handful of spinach at the end – it wilts perfectly into the filling.

Cheese swaps: Provolone is classic, but Monterey Jack melts like a dream. Pepper jack adds a nice kick if you like heat. For extra decadence, I sometimes mix in a tablespoon of cream cheese with the shredded beef before rolling. (Don’t judge me – it’s amazing.)

Tortilla alternatives: Out of low-carb wraps? Make lettuce wraps with big butter lettuce leaves – just double up the leaves so they don’t tear. For a no-wrap option, pile everything into a bowl and top with extra cheese (we call this “deconstructed” when we’re feeling fancy).

Flavor boosters: Want to take it up a notch? Try these mix-ins:

• A dash of Worcestershire sauce with the beef (check labels for hidden sugars)
• Sliced jalapeños for heat lovers
• A sprinkle of garlic powder in the veggie mix
• Quick pickle some red onions for tangy crunch

Just remember – if you’re strictly keto, always check labels for hidden carbs in sauces or pre-shredded cheeses. Otherwise, go wild and make it your own! That’s the beauty of cooking at home.

Serving and Storing Keto Philly Cheesesteak Roll Ups

Now comes the best part – eating these beauties! But first, let me share how I like to serve them to make it feel like a real meal. My family goes crazy when I pair these roll ups with a simple keto ranch salad – just crisp romaine, cucumber slices, and a dollop of homemade ranch (full-fat Greek yogurt, mayo, and those ranch seasoning packets are my secret weapon). The cool crunch balances perfectly with the warm, cheesy roll ups.

For game day or parties, I slice them into pinwheels and arrange them on a platter with a side of spicy mayo (just mix mayo with a bit of hot sauce). They disappear faster than I can say “pass the napkins!” When I’m feeling fancy, I’ll serve them with roasted Brussels sprouts – the caramelized edges pair amazingly with the beefy filling.

Now, about leftovers – because let’s be real, sometimes you miraculously have some! Store them in an airtight container in the fridge for up to 2 days. To reheat, skip the microwave (soggy tortillas = sad times). Instead, pop them in a 350°F oven for about 10 minutes until warmed through. The tortilla stays crispy, and the cheese gets all gooey again. If you’re in a hurry, a quick minute in the air fryer works wonders too!

Freezing? You bet! Wrap each cooled roll up individually in foil, then stash them in a freezer bag. They’ll keep for about a month. When ready to eat, thaw in the fridge overnight, then reheat in the oven at 350°F for 15-20 minutes. Perfect for those “I don’t feel like cooking” nights when you still want something delicious.

Pro tip: If you’re meal prepping, assemble the roll ups but don’t toast them. Store them wrapped in parchment in the fridge, then just give them a quick pan-toast when you’re ready to eat. Freshly crispy every time!

Nutritional Information

Okay, let’s talk numbers – but don’t worry, I promise this won’t be boring! These keto Philly cheesesteak roll ups pack all the flavor without the carb overload. Just remember, these are estimates based on the ingredients I use – your exact numbers might vary slightly depending on brands and exact portions.

Per serving (that’s one glorious roll-up, in case you were wondering):

• Calories: Around 420 – totally worth every single one
• Fat: 28g (hello, satisfying fats!)
• Protein: 32g – enough to keep you full for hours
• Net Carbs: Just 5g (8g total carbs minus 3g fiber)
• Sugar: Only 3g (mostly from the veggies)

A quick heads up – if you’re tracking macros closely, always check your specific ingredient labels. Some low-carb tortillas vary in carb count, and cheese brands can differ in fat content. I like to use MyFitnessPal’s recipe calculator when I’m being extra precise.

The best part? Unlike traditional Philly cheesesteaks that can easily hit 60g+ carbs from the bread alone, these roll ups let you enjoy all that cheesy, meaty goodness while staying firmly in keto territory. Now that’s what I call a win!

FAQ About Keto Philly Cheesesteak Roll Ups

I get questions about these roll ups ALL the time – here are the ones that pop up most often with my real-world answers:

Can I use chicken instead of beef?
Absolutely! Thinly sliced chicken breast works great – just cook until no pink remains. We actually do “Philly chicken” versions at least once a week. Pro tip: add a sprinkle of smoked paprika to the chicken for extra flavor.

Are these freezer-friendly?
You bet! Let them cool completely, then wrap each one individually in foil before freezing. They’ll keep for about a month. When ready to eat, thaw in the fridge overnight and reheat in a 350°F oven for 15-20 minutes. The tortilla stays surprisingly crisp!

What’s the best low-carb tortilla to use?
I’ve tested a ton, and my current favorite is the 7-inch size with 4-5g net carbs each. Look for ones with almond or coconut flour in the ingredients – they hold up better when rolling. If they crack, a quick 10-second microwave in a damp paper towel makes them pliable.

Can I make these ahead for meal prep?
Totally! Assemble the roll ups (without toasting) and store them wrapped in parchment in the fridge for up to 2 days. When ready to eat, just give them a quick pan-toast. The filling actually tastes even better as the flavors meld!

Help! My cheese keeps oozing out when I toast them.
Ah, the classic cheese escape! Two tricks: 1) Make sure your cheese slices fully cover the filling (overlap if needed), and 2) Let them rest for 2 minutes after toasting before cutting. The cheese will set up slightly. If all else fails, toothpicks are your friend!

Got more questions? Hit me up in the comments – I love helping troubleshoot kitchen adventures!

Rate This Recipe

Alright, my fellow keto foodies – now it’s your turn! If you’ve made these Philly cheesesteak roll ups (and I really hope you have), I’d love to hear how they turned out for you. Did your family go crazy for them like mine does? Did you add any fun twists? Drop a star rating below and let me know in the comments!

Your feedback helps me create even more delicious low-carb recipes to share. Plus, it helps other readers know what to expect. Did they hit the spot for your cheesesteak cravings? Were they as quick and easy as I promised? Spill all the details!

And hey – if you snapped a pic of your beautiful roll ups (that golden-brown crust gets me every time), tag me on Instagram @[YourHandle]. Nothing makes me happier than seeing your kitchen wins! Now go enjoy those roll ups – you’ve earned every cheesy, beefy bite.

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