Keto Philly cheesesteak roll ups
Keto Philly cheesesteak roll ups are simple to customize and made with cream cheese. This is a typical keto lunch suggestion!
These roll ups are sure to please lovers of the renowned Philly cheesesteak sandwiches. They are substantially lower in carbohydrates but still contain all the delicious flavors that you enjoy in sandwiches.
In order to prepare a low-carb roll up for the cream cheese filling, I actually cooked the cheese shreds first. Anyone who has a dairy intolerance should avoid making this dish! More cheese is wrapped around the outside and is stuffed inside with cream cheese. You will adore this one if you enjoy cheese as much as I do.
Thinly cut ribeye steak is typically used to make traditional Philly cheesesteak sandwiches. After that, it is combined with sliced provolone, peppers, and onions.
In order to make it low-carb, I made a few adjustments. Although I still used beef and peppers, I substituted ground beef for the steak. It’s more economical and simpler to wrap the cheese around. If you prefer, you can substitute steak; just make the cheese wraps larger or use less filling.
Keto Philly cheesesteak roll ups Ingredients
- 16 ounces of shredded Monterey jack cheese, 2 cups. beef mince
- sliced half an onion, medium
- 1 sliced bell pepper
- Worcestershire sauce, 1 teaspoon
- 4.4 ounces cheese, cream
- The oven should be at 350 degrees.
- Cook the ground beef, onion, and pepper in a skillet on the stove over medium-high heat until the meat is completely browned and the vegetables are soft. Get rid of any extra grease.
- Stir together the cream cheese, Worcestershire sauce, and salt and pepper to taste in the skillet with the meat mixture until the cheese is completely melted.
- On a large baking sheet lined with parchment, arrange the shredded Monterey Jack cheese in eight even circles. Bake for 8 to 10 minutes, or until the cheese has a lace-like appearance and the edges are beginning to brown.
- Place a layer of filling on top of each circle of cheese while it is still pliable and allow the cheese to cool for a minute or two. Before serving, gently wrap the cheese around the filling and allow it to cool and harden into a wrap.