I love this recipe because it’s fast, fun, and completely low-carb. It satisfies those Philly cheesesteak cravings without any bread, and the cheese wrap makes every bite feel indulgent. It also works as a meal or appetizer, and I can easily prep it ahead of time. If you’re a cheese lover like I am, this one’s going to hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Monterey Jack cheese, shredded ground beef onion, sliced bell pepper, sliced Worcestershire sauce cream cheese salt and pepper to taste
Directions
I start by preheating the oven to 350°F. While it heats, I sauté the ground beef with sliced onions and bell peppers over medium-high heat until the beef is browned and the veggies are soft. I drain any excess grease to keep it from getting soggy.
Next, I stir in the cream cheese, Worcestershire sauce, salt, and pepper. I keep stirring until the cream cheese is fully melted and everything’s well combined—this makes the filling rich and creamy.
On a large parchment-lined baking sheet, I form eight even circles of shredded Monterey Jack cheese. I bake them for 8–10 minutes until the cheese bubbles and turns golden brown around the edges. It should look lacy but still be pliable.
I let the cheese circles cool for just a minute or two so they hold their shape but are still flexible. Then I spoon some of the meat mixture onto each cheese round and gently roll them up while they’re still warm.
They’re ready to eat as soon as they’re cool enough to handle, and they’re every bit as cheesy and satisfying as they look.
Servings and timing
This recipe makes 8 roll ups. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
Variations
I sometimes swap the ground beef for thinly sliced steak or roast beef for a more traditional cheesesteak feel. If I want a spicy kick, I add jalapeños to the filling. I’ve also tried this with pepper jack or cheddar instead of Monterey Jack for different flavor profiles. For added richness, I mix a bit of shredded mozzarella into the filling.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat or the oven at 300°F to keep the cheese crisp. I avoid the microwave—it makes them too soft and rubbery.
FAQs
Can I make these ahead of time?
Yes, I prep the filling and cheese wraps in advance, then reheat and roll them when I’m ready to serve. They hold up well in the fridge for a day or two.
What kind of cheese works best?
I use Monterey Jack because it melts evenly and crisps up nicely, but cheddar, mozzarella, or pepper jack are also great choices.
Can I use steak instead of ground beef?
Absolutely. Thinly sliced steak makes this even more like a traditional Philly cheesesteak. I just make sure to cook it quickly so it stays tender.
Are these freezer-friendly?
I don’t recommend freezing them—the cheese wrap tends to lose its texture when thawed. They’re best fresh or refrigerated short-term.
How do I keep the cheese from sticking?
Parchment paper is a must. I also let the cheese cool slightly before trying to lift it, so it firms up enough to roll without tearing.
Conclusion
These Keto Philly Cheesesteak Roll Ups are everything I love in a cheesy, low-carb meal. They’re quick to make, packed with flavor, and endlessly customizable. Whether I’m looking for a quick lunch, an easy dinner, or a fun appetizer, this recipe always comes through.
These cheesy keto Philly cheesesteak roll ups are packed with creamy beef filling and wrapped in baked Monterey Jack—low carb, high flavor, and ready in minutes.
Ingredients
2 cups Monterey Jack cheese, shredded
16 oz ground beef
1/2 medium onion, sliced
1 bell pepper, sliced
1 tsp Worcestershire sauce
4 oz cream cheese
Instructions
Preheat Oven: Preheat oven to 350°F (175°C).
Cook Filling: In a skillet over medium-high heat, sauté ground beef, sliced onion, and bell pepper until the meat is browned and vegetables are soft. Drain excess grease.
Add Flavor: Stir in cream cheese, Worcestershire sauce, salt, and pepper. Mix until cream cheese is melted and the mixture is creamy.
Make Cheese Wraps: On a parchment-lined large baking sheet, place 8 even circles of shredded Monterey Jack cheese. Bake for 8–10 minutes or until cheese is golden, lacy, and edges are browned.
Cool & Roll: Let cheese circles cool for 1–2 minutes. While still pliable, add a spoonful of the meat mixture to each circle and gently roll them up.
Serve: Serve warm as an appetizer, lunch, or dinner!
Notes
Best served fresh while cheese is crisp.
Net Carbs: 2g per serving
Store leftovers in the fridge and reheat in a skillet or oven for best texture.
Feel free to swap ground beef for thinly sliced steak for a more classic Philly taste.
