Keto Philly Cheesesteak Rolls

Keto Philly Cheesesteak Rolls capture everything you love about the classic sandwich—savory beef, sautéed onions, gooey cheese—without the carb-heavy bread. This recipe is perfect when you want the cozy feel of takeout in a lighter, low-carb form ideal for quick dinners or impressive appetizers.

I whipped these up one busy weeknight when I wanted Philly flavors but zero fuss. They’ve become such a regular, I now make extra for next-day lunches.

Ingredients

• Monterey Jack cheese: shredded for a buttery melt that wraps and holds everything together. Select cheese with minimal preservatives for the best texture
• Ground beef: gives that classic, hearty Philly bite. Look for freshly ground meat with a bit of fat for juiciness
• Onion: delivers essential sweet depth. Yellow onions offer mellow flavor but white works if that’s what you have
• Bell pepper: brightens each bite with color and crunch. Choose firm, glossy peppers
• Worcestershire sauce: offers savory complexity. Opt for a brand with natural ingredients if possible
• Cream cheese: melts into the filling bringing everything rich together. Block-style cream cheese gives the best meld
• Salt and pepper: let you fine-tune the overall flavor. Freshly cracked black pepper is worth it here

Instructions

Prepare to Bake:

Set your oven to three hundred fifty degrees Fahrenheit so it’s ready when you need it. Lay down parchment paper on your baking sheet to ensure the cheese circles release easily later.

Brown the Filling:

Place a skillet over medium-high and add the ground beef. Use a spatula to crumble and spread the meat as it cooks. Toss in the sliced onions and peppers once the beef starts browning. Let them cook together until the veggies soften and the beef is fully browned. Carefully remove any extra fat from the pan at this stage so your rolls are crisp not greasy.

Flavor and Cream the Mixture:

Return the skillet to medium heat. Pour in the Worcestershire sauce then season generously with salt and pepper. Drop in the cream cheese and stir until it disappears into the beef mixture to make a creamy filling. Take the pan off the heat so it does not dry out.

Shape the Cheese Sheets:

Spoon the shredded Monterey Jack onto your prepared baking sheet, making eight circles by using about a quarter cup for each and spacing them well apart. Bake until each circle turns golden brown around the edges and looks a little lacy.

Fill and Roll:

Let the cheese circles cool for just a minute so they’re still flexible but not so hot they burn your fingers. Add a couple of spoonfuls of the creamy beef mix onto each. Roll or fold them closed and wait a couple of minutes as the cheese crisps and holds its rolled shape.

My favorite touch in this recipe is how the melty Monterey Jack turns almost cracker-like at the edges after baking. Last year my niece helped roll the cheese while it was still warm and she still proudly calls them “cheesy tacos.”

Storage and Leftover Tips

Store any extras in a sealed container for up to three days in the fridge. They reheat best in a toaster oven or air fryer to bring back that crispy cheese texture. For longer storage they freeze well—just thaw in the fridge overnight before reheating.

Easy Ingredient Swaps

You can switch out the ground beef for turkey or even shredded chicken if you like a lighter bite. Provolone or cheddar stands in for Monterey Jack beautifully if that’s all you have. A touch of hot sauce stirred into the filling gives a subtle kick.

Perfect Ways to Serve This

These roll-ups are fantastic paired with a crisp salad or roasted broccoli for dinner. For parties they disappear fast when arranged on a platter with toothpicks. They are sturdy enough to pack in lunchboxes and still taste great at room temperature.

The Story Behind This Recipe

I started making these rolls when my husband requested his favorite Philly sandwich on a keto kick. One bite in and he said they were better than any fast-food version. They have become a fun weekend project for my family especially when we want takeaway flavors at home.

Adapting for Every Season

Swap in roasted poblano or sweet mini peppers in summer for extra color. In the fall finely chopped mushrooms work well to add earthiness to the filling. A sprinkle of fresh chives or parsley on top makes them pop for spring gatherings.

Serve these hot right out of the oven or pack up for later—either way you will not miss the bread one bit. These are proof a weeknight meal can be both fun and full of flavor.

Recipe Q&A

→ Can I use a different cheese instead of Monterey Jack?

Yes, mozzarella or provolone melt well and can be used to create the outer layer for a similar texture.

→ Is it necessary to drain the ground beef after browning?

Draining prevents excess grease, keeping the rolls crisp and preventing sogginess in the cheese shell.

→ How do I keep the cheese circles pliable for rolling?

Let them cool for about a minute—long enough to set but still flexible—before adding the filling and rolling up.

→ Are these suitable for meal prep?

Yes, you can prepare and refrigerate ahead. Reheat in the oven for best results to maintain crispness.

→ What can I serve alongside these rolls?

Pair with a fresh green salad, roasted veggies, or keto-friendly dipping sauces for a complete meal.