There’s something deeply satisfying about folding tender, juicy ribeye steak into a warm tortilla, especially when you load it up with provolone cheese and sautéed veggies. It’s a marriage of rich flavors and comforting textures that’s hard to resist. This Keto Philly Cheesesteak Roll-Ups recipe brings a classic favorite right into your low-carb kitchen, making it a go-to for busy weeknights or when you’re craving something hearty without the carbs. I often whip this up when I’m in the mood for something flavorful yet uncomplicated, and it never disappoints!
Why you’ll love this dish
These Keto Philly Cheesesteak Roll-Ups are more than just a practical dinner; they’re a celebration of flavors. If you find yourself drawn to quick, satisfying meals, let me tell you why you should add this to your rotation. First, it’s super quick to make—once your ingredients are prepped, the whole dish comes together in no time. Just picture it: sizzling steak, colorful peppers, and aromatic onions dancing in your skillet, with the melty provolone cheese tying everything together.
But it’s not just about speed; it’s also about family approval. Even picky eaters tend to enjoy this one, as the vibrant colors and cheesy goodness make for a dish that’s hard not to love. Not to mention, these roll-ups fit perfectly into a low-carb lifestyle, so you don’t have to miss out on the savory indulgence of a classic cheesesteak.
“These roll-ups are a total game-changer! My kids devoured them, and they didn’t even realize they were low-carb!”
Preparing Keto Philly Cheesesteak Roll-Ups
Now, let’s dive into how you can put these roll-ups together. The process is straightforward but oh-so-rewarding. You’ll start by sautéing your ribeye steak until it’s beautifully browned, then add some colorful bell peppers and onions to the mix. The low-carb tortillas wrap everything up nicely, and when you place them in the oven, the anticipation of that bubbling provolone cheese is nothing short of mouthwatering. Here’s the good news—you don’t need to be a culinary wizard to make this work; just follow along!
Gather these items
Before you begin, here’s what you’ll need for this delicious venture:
- 1 lb ribeye steak, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 4 low-carb tortillas
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Feel free to switch up the veggies! Some mushrooms or even jalapeños could add a nice twist.
Directions to follow
Heat the Olive Oil: In a skillet over medium heat, warm up your olive oil until it shimmers slightly.
Sear the Steak: Add the thinly sliced ribeye steak, seasoning it generously with salt and pepper. Cook until browned, about 3-4 minutes, stirring occasionally.
Add the Veggies: Toss in the sliced bell pepper and onion into the skillet. Sauté until they’re tender and beautifully fragrant, for about another 3-5 minutes.
Prepare the Tortillas: Lay out your low-carb tortillas on a clean surface, ready for filling.
Fill the Tortillas: Divide the steak and vegetable mixture evenly among the tortillas.
Cheese it Up: Sprinkle a generous amount of shredded provolone cheese over the filling.
Roll & Bake: Carefully roll up each tortilla tightly, placing them seam-side down in a baking dish.
Get It Hot: Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the cheese is melted and bubbly.
Serve & Savor: Take them out and enjoy warm, perhaps with a side of your favorite low-carb dip or salsa!
Best ways to enjoy it
When it comes to serving these Keto Philly Cheesesteak Roll-Ups, there’s no need for elaborate plating—simple is often best! I like to slice them diagonally and arrange them on a platter, showcasing that cheesy goodness.
Pair them with a light green salad or some roasted cauliflower for a well-rounded meal. And a ramekin of creamy ranch or a zesty homemade sauce can elevate the experience even further.
Storage and reheating tips
If life gets busy and you have leftovers (which might not happen!), storing these roll-ups is a breeze. Allow them to cool completely before placing them in an airtight container in the fridge. They’ll stay fresh for about 3 days.
For reheating, a quick 30 seconds in the microwave will do the trick, but if you want that crispy exterior back, pop them in a skillet for a couple of minutes instead. Just remember to keep food safety in mind—always check for any signs of spoilage before enjoying leftovers!
Helpful cooking tips
When making these roll-ups, a couple of tips can really enhance your experience. First, don’t rush the browning of the steak; letting it caramelize a bit develops that fantastic depth of flavor. Secondly, feel free to experiment with the cheese: Swiss or even cheddar can provide a unique twist and complement the flavors nicely.
Creative twists
Want to switch things up? Think about adding in some sautéed mushrooms or swapping out the bell peppers for roasted red peppers for a different flavor profile. Sometimes, I toss in a spoonful of cream cheese for an extra-rich filling that melds well with the provolone. The world of possibilities is as vast as your imagination!
Your questions answered
How long does it take to make these?
From start to finish, you’re looking at about 20-25 minutes, which is perfect for a quick weeknight dinner.
Can I use a different cut of steak?
Absolutely! You can use flank steak or sirloin if ribeye isn’t available. Just make sure to slice it thinly for the best result.
Are the tortillas truly low-carb?
Many brands offer low-carb tortillas, typically made from almond flour or coconut flour. Just check the labels to accommodate your dietary needs.
This recipe not only brings the big flavors of a classic Philly cheesesteak to your table but does so in a healthier, keto-friendly way. It’s one of those simple pleasures in life that reminds you of home-cooked goodness, without a hint of guilt. So grab your spatula and start cooking—your taste buds will thank you!
Keto Philly Cheesesteak Roll-Ups
Ingredients
Method
- In a skillet over medium heat, warm up the olive oil until it shimmers slightly.
- Add the thinly sliced ribeye steak, seasoning it generously with salt and pepper. Cook until browned, about 3-4 minutes, stirring occasionally.
- Toss in the sliced bell pepper and onion into the skillet. Sauté until they’re tender and fragrant, for about another 3-5 minutes.
- Lay out your low-carb tortillas on a clean surface, ready for filling.
- Divide the steak and vegetable mixture evenly among the tortillas.
- Sprinkle a generous amount of shredded provolone cheese over the filling.
- Carefully roll up each tortilla tightly, placing them seam-side down in a baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the cheese is melted and bubbly.
- Take them out and enjoy warm, perhaps with a side of your favorite low-carb dip or salsa!