Keto Philly Cheesesteak Roll Ups

Cheesy, Meaty, and Totally Guilt-Free: Keto Philly Cheesesteak Roll Ups

Craving the ooey-gooey goodness of a Philly cheesesteak but trying to keep things low-carb? These Keto Philly Cheesesteak Roll Ups are here to save dinner and your keto goals. Think juicy ground beef, melty cheese, sautéed peppers and onions, all rolled up in cheesy, golden goodness. It’s everything you love about a philly cheese steak roll, without the bread-induced carb crash.

Whether you’re keto, low-carb, or just love cheesy comfort food, this quick and hearty dish is about to become a weeknight staple.

Why You’ll Love These Keto Philly Cheesesteak Roll Ups

These aren’t just another cheese steak roll copycat. They’re:

Low in carbs, high in flavor – No bun? No problem.
Ready in under 30 minutes – Perfect for those “What’s for dinner?!” kind of nights.
Packed with melty Monterey Jack, creamy goodness, and that unmistakable cheesesteak roll vibe.
Freezer-friendly and picky-eater approved (bonus!).

Perfect as a main dish, game day snack, or protein-packed meal prep option. You’ll want to keep a batch of these on standby.

Ingredients You’ll Need

Monterey Jack cheese (shredded) – This is your “shell.” It melts beautifully and crisps up just right.
Ground beef – Juicy, flavorful, and quick to cook.
Onion & bell pepper (sliced) – Adds that classic philly steak roll flavor and a bit of crunch.
Worcestershire sauce – For that extra umami punch.
Cream cheese – For a creamy, dreamy filling that ties everything together.

Ingredient measurements are listed in the recipe card below.

How to Make Keto Philly Cheesesteak Roll Ups

Step 1: Make the Cheesy Shells

Preheat a nonstick skillet over medium heat. Add a handful (about 1/4 cup) of shredded Monterey Jack cheese directly to the pan in small circles. Let it melt and bubble until the edges are golden and the middle is set, about 2-3 minutes.

Once it looks like a lacy cheese pancake, gently lift with a spatula and transfer to a plate to cool and crisp up slightly. Repeat until you’ve got enough “shells” for all your filling.

Step 2: Cook the Filling

In a skillet, cook the ground beef until browned. Drain excess fat if needed. Add in sliced onion and bell pepper and sauté until softened, about 5–7 minutes. Stir in Worcestershire sauce and cream cheese, mixing until everything is melted and creamy.

Step 3: Assemble the Roll Ups

Spoon a generous amount of filling onto each cheese round and roll it up like a taco or enchilada. Don’t worry if they aren’t perfect once you taste one, you’ll stop caring about symmetry.

Optional: Pop them back in the skillet or under the broiler for 2–3 minutes to get them extra toasty.

Estimated Nutrition

Per Roll-Up (makes approx. 6):

Calories: 280
Protein: 18g
Fat: 22g
Carbs: 3g (net carbs may vary slightly depending on veggies and cheese)

Cooking Tips

Use parchment paper or a silicone mat if you’re making cheese shells in the oven for a big batch.
Don’t overcook the cheese shells they should still be pliable enough to roll.
Want spice? Toss in some jalapeños or a dash of hot sauce to give these philly cheese steak rolls some kick.

How to Serve These Roll Ups

These are super versatile! Serve with:

A side salad for a light meal
Cauliflower rice or roasted veggies for a hearty dinner
Toothpicks and dipping sauce for a party platter of philly steak roll bites

Make Ahead & Storage

Make a big batch and refrigerate for up to 4 days in an airtight container. They reheat beautifully in a skillet or air fryer.

To freeze: Wrap tightly and freeze for up to 2 months. Reheat from frozen in the oven at 350°F until hot and bubbly.

A Little Story from My Kitchen

The first time I made these was on a weeknight when I had zero interest in turning on the oven and even less interest in carbs. I stared into the fridge, spotted cheese, beef, and bell peppers and thought, “Close enough.” And just like that, these cheesesteak roll ups were born. Now they’re a go-to for busy nights and even busier cravings.

Frequently Asked Questions

Can I use steak instead of ground beef?

Absolutely! Sliced ribeye or even leftover steak works great just cook quickly so it stays tender.

Can I make the cheese shells in the oven?

Yes! Line a baking sheet with parchment, add mounds of cheese, and bake at 375°F for 5–7 minutes until bubbly and golden.

What other cheeses can I use?

Mozzarella or provolone are great subs just make sure they melt and crisp well. You want that philly cheese steak roll vibe.

Can I make these ahead of time?

Yep! Assemble and chill them in the fridge, then reheat when ready to eat. They store and reheat like a dream.

Do they taste like a real Philly cheesesteak?

Pretty darn close! Minus the bread, you’re getting all the flavors of a philly cheese steak roll with way fewer carbs.

Are these keto and gluten-free?

Yes to both! Just make sure your Worcestershire sauce is gluten-free if that’s a concern.

How do I keep them from falling apart?

Let the cheese cool slightly before rolling, and don’t overstuff. If you need more structure, wrap them with parchment to serve.

Can I freeze these?

Yes! Freeze them in a single layer, then store in a freezer bag. Reheat in the oven or air fryer don’t microwave or they’ll go soggy.

Final Thoughts

These Keto Philly Cheesesteak Roll Ups are the low-carb answer to your cheesesteak cravings. They’re everything you love about a cheese steak roll, minus the bread and none of the guilt. Whether you’re doing keto or just want a fast, cheesy, protein-packed dinner, these are guaranteed to be on repeat.

Ingredients and measurements are listed in the recipe card below. Get ready to roll!