Keto Philly Cheesesteak Roll Ups

Oh, the Philly Cheesesteak – that glorious symphony of juicy beef, melty cheese, and caramelized onions all hugged by a toasty roll. Now, imagine that classic turned into a keto-friendly twist that’s just as satisfying but without the carb-heavy bread. Yeah, it’s a game changer! I remember the first time I tried to keto-fy my beloved cheesesteak. I was skeptical, honestly, but the result was a revelation. My whole family devoured these roll-ups faster than you can say “pass the napkins!”

These Keto Philly Cheesesteak Roll Ups have become a staple in my household. They’re perfect for when you’re craving something hearty but need to keep it low-carb. And you know what? They’re surprisingly easy to make. The first time I made them, I was worried the meat wouldn’t roll up properly (spoiler: it did), and my son, who’s the pickiest eater on the planet, asked for seconds. Let’s dive into how you can whip up these bad boys that’ll make you forget all about their bready brethren.

Ingredients

Okay, let’s talk shop. You’ll need some simple, yet specific ingredients to get these roll ups just right. Trust me, I’ve tried a few shortcuts, but they never quite hit the mark like these do:

• 1 lb thinly sliced ribeye steak (freeze for 30 minutes for easier slicing)
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 6 slices provolone cheese (or your preferred cheese)

Instructions

Now, about those instructions… Here’s the step-by-step to ensure your roll ups are nothing short of perfection. I learned the importance of not rushing the caramelization process (learned this the hard way), so take your time and let those flavors develop.

1. Start by heating up a skillet over medium heat. Pour in 1 tablespoon of olive oil, and once it’s hot, add the sliced onions and bell peppers. Cook until they’re tender and nicely caramelized, about 6 to 8 minutes. Remove them from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Season the ribeye slices with garlic powder, onion powder, salt, and pepper, and then lay them in the skillet. Cook for about 2 minutes on each side or until they’re nicely browned. You want that sizzle when it hits the pan!
3. Once your steak is cooked to your liking, lay a slice of cheese on top of each piece and let it melt. If you’re like me and love extra cheesy goodness, go ahead and add another slice – I won’t tell!
4. Now, place some of the cooked onions and peppers on one end of a steak slice and roll it up tightly. Repeat with the remaining steak slices and filling.
5. These beauties are ready to eat right away, but if you want to get them extra toasty, pop them back into the skillet for a minute or two on each side. Serve them up hot and watch them disappear!

Tips & Tricks

Here are a few tips and tricks I’ve picked up along the way (some of which, I learned the hard way). These will help make your Keto Philly Cheesesteak Roll Ups experience even better:

• Freeze the Ribeye: Pop that ribeye in the freezer for about half an hour before slicing. It firms up the meat, making it way easier to get those thin slices that cook up so nicely.
• Cheese Choices: I’m a provolone gal, but feel free to mix it up. Mozzarella works great, and if you’re feeling adventurous, a sharp cheddar can be amazing (trust me on this).
• Serving Suggestion: These roll ups are pretty filling, but if you want to round out your meal, a simple side salad or some keto-friendly veggies will do the trick.

FAQ

Got questions? I’ve got answers! Here’s the skinny on some common queries:

Q: Can I use a different cut of beef?
A: Absolutely! While ribeye is my go-to for its marbling and flavor, feel free to use flank steak or another thin cut. Just make sure to slice it thinly for the best texture.

Q: Are these roll ups freezer-friendly?
A: Yes, they can be frozen. Just wrap each roll up individually in plastic wrap and then foil. When you’re ready to enjoy, defrost and reheat in a skillet or oven.

Q: How can I make these roll ups even lower in calories?
A: You can opt for a lower-fat cheese or even use less cheese per roll up. Also, consider leaner cuts of beef to reduce the calorie count further.

And now, the grand finale – a bit of a cultural story to wrap things up. My mom always said food is so much more than just sustenance; it’s history, it’s comfort, it’s a story on a plate. These Keto Philly Cheesesteak Roll Ups might not be the hoagies you’d find on the streets of Philadelphia, but they’re a tribute to that iconic sandwich in a way that fits our modern, carb-conscious lifestyles. They’re a nod to tradition, yet a step toward innovation. Whether it’s a bustling game day or a quiet weeknight dinner, these roll ups have a way of bringing people together, no sandwich bread required.

So, there you have it. A recipe that’s become as much a part of my kitchen as my trusty cast iron skillet. Give these Keto Philly Cheesesteak Roll Ups a try, and I bet they’ll earn a spot in your recipe rotation too. Happy cooking, and remember, the best dishes are the ones made with love (and maybe a little cheese).