I’ve been making these keto Philly cheesesteak roll ups for busy weeknights and casual get-togethers for years. They’re essentially all the savory goodness of a classic Philly — thinly sliced ribeye, sweet onions, bell peppers, and melted provolone — wrapped in a low-carb tortilla and crisped until golden. They come together fast, travel well, and satisfy the craving for something hearty without the carbs. If you like finishing a savory meal with an easy brunch-style sweet, I often serve them alongside a warm batch of Cinnamon Roll Scones for guests who want a little sugar with their comfort food.

Why you’ll love this dish

This recipe hits a lot of sweet spots: it’s fast (ready in about 25 minutes), keto-friendly, and uses pantry staples. Thinly sliced ribeye or sirloin gives you the beefy flavor without long braising. Melting provolone right onto the meat creates a glossy, cohesive filling that’s easy to roll and crisps beautifully when seared seam-side down.

This is perfect for:

• Weeknight dinners when you want something quick and filling.
• Game-day finger food or casual entertaining.
• Meal prep lunches — they reheat well and keep you on low-carb goals.

“Crunchy outside, gooey inside — tastes like a cheat day without the carbs. My kids even ask for seconds.” — a satisfied home cook

The cooking process explained

Quick overview so you know what to expect:

1. Prep: thinly slice beef and chop vegetables.
2. Sauté peppers and onions until soft.
3. Increase heat, sear the beef until browned.
4. Lower heat, melt provolone over the beef.
5. Spoon onto tortillas, roll tightly.
6. Pan-sear roll-ups seam-side down until golden on all sides.

This short roadmap helps you move smoothly through the recipe without surprises.

What you’ll need

• 1 lb thinly sliced ribeye or sirloin beef (ask your butcher to slice it very thin; flank steak or skirt steak can work if thinly sliced)
• 8 oz provolone cheese, sliced
• 1 cup mixed bell peppers, chopped (use red, yellow, green for color)
• 1 medium sweet onion, chopped
• 2 tbsp extra virgin olive oil
• 4 low-carb tortillas (choose your favorite brand; almond-flour or coconut-flour wraps both work)

Ingredient notes:

• Beef: very thin slices cook quickly and stay tender. Partially freezing the steak for 20–30 minutes makes slicing easier.
• Cheese: provolone melts well and gives that Philly flavor. Monterey Jack or mozzarella are suitable swap-ins.
• Tortillas: if you’re not keto, use flour tortillas or hoagie rolls for a more traditional Philly feel.

Step-by-step instructions

1. Prep ingredients. Slice the beef into thin strips. Chop the bell peppers and onion into small, even pieces. Lay cheese slices ready.
2. Heat the skillet. Warm 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
3. Sauté vegetables. Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 5–7 minutes. Season lightly with salt.
4. Brown the beef. Increase heat to medium-high. Add the sliced beef in an even layer. Scatter a little salt and black pepper. Cook, stirring, until the beef is browned but not overcooked, about 3–5 minutes.
5. Melt the cheese. Reduce heat to low. Layer provolone slices over the beef and vegetables. Cover the skillet or reduce heat until the cheese melts completely into the mixture.
6. Roll the tortillas. Spoon an equal portion of the beef-cheese mixture onto each tortilla. Roll tightly from one end to the other. Tuck in edges as needed to form neat rolls.
7. Crisp the roll-ups. Return the roll-ups to the skillet seam-side down. Press gently with a spatula and cook until golden brown on the first side, about 1–2 minutes. Rotate and brown the remaining sides, about 2–3 more minutes total.
8. Serve hot. Transfer to a cutting board, let rest 1 minute, then slice on the bias or serve whole.

Best ways to enjoy it

These roll ups are great on their own as a handheld dinner. Pairing ideas:

• A crisp green salad with a tangy vinaigrette cuts through the richness.
• Roasted cauliflower or a cauliflower-mash keeps the plate low-carb and hearty.
• For dipping: a mustard mayo, sugar-free ranch, or a spicy aioli complements the beef and cheese.

If you’re planning a brunch or want a sweet finish for guests, the warm gooey contrast pairs surprisingly well with a classic treat like Copycat Cinnabon Cinnamon Rolls — serve a small bite to anyone craving something sweet.

Storage and reheating tips

Short-term storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Let them cool to room temperature no longer than 2 hours before refrigerating to stay food-safe.

Freezing: Wrap each cooled roll tightly in plastic wrap and place them in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat in a skillet over medium-low heat for 3–5 minutes per side until heated through and crisp. An air fryer at 350°F (175°C) for 6–8 minutes also works well. Avoid microwaving if you want to keep a crisp exterior; if you must microwave, then finish in a hot skillet for 1 minute per side.

Food safety: Reheat until the internal temperature reaches 165°F (74°C). Discard any cooked beef left out at room temperature for more than 2 hours.

Pro chef tips

• Slice the beef across the grain for a more tender bite.
• Don’t overcrowd the pan when searing the beef; quick high-heat contact gives better browning. Cook in batches if needed.
• If your cheese isn’t melting evenly, cover the skillet briefly on low heat to trap steam and encourage melting.
• Press roll-ups lightly while searing to seal the seam and get even browning. Use a cast-iron or nonstick skillet for best results.
• Make assembly easier: lay out tortillas on a baking sheet, spoon filling in a line near one edge, then roll. This keeps the process fast for multiple servings.

Flavor swaps

• Swap the provolone for sharp cheddar for a bolder flavor.
• Add sliced mushrooms with the peppers and onions for extra umami.
• For spice: fold in diced jalapeños, a dash of cayenne, or brush the rolls with a sriracha-mayo.
• Make it chicken-based: use thinly sliced chicken breast or rotisserie chicken for a lighter version.
• Bread-lover option: use small hoagie buns and assemble open-faced for a more authentic Philly tasting experience.

Common questions

How long does this take from start to finish?

About 20–30 minutes total. Prep takes roughly 8–10 minutes if your beef is pre-sliced, and cooking plus assembly is another 12–20 minutes.

Can I make these ahead of time?

Yes. Assemble the roll-ups and keep them refrigerated up to a day before searing. For best texture, pan-sear or air-fry right before serving to re-crisp the exterior.

What can I use instead of low-carb tortillas?

You can use regular flour tortillas, large lettuce leaves for a lighter wrap, or small hoagie rolls if you’re not on keto. For grain-free options, almond or coconut flour wraps work too.

Is the beef safe if I cook it medium instead of well-done?

Thinly sliced ribeye or sirloin cooks very quickly. If you prefer medium, aim for a safe internal temperature of at least 145°F (63°C) and let the meat rest 3 minutes. For reheated leftovers, always bring to 165°F (74°C).

Can I freeze the assembled roll-ups before cooking?

You can freeze them assembled but uncooked. Wrap tightly and freeze up to 2 months. Bake or pan-sear from thawed (thaw overnight in the fridge) and then finish crisping in a hot skillet.

If you want more quick savory handhelds or sweet brunch ideas, try the linked cinnamon recipes above — they’re favorites when I’m feeding a crowd.

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