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- 1 lb ribeye steak, thinly sliced - 4 large zucchinis The ribeye steak is key to this dish. Its rich flavor and tenderness make it perfect for Philly cheesesteaks. When you slice it thinly, it cooks up fast and stays juicy. Zucchini acts as our low-carb wrap. Its mild taste lets the steak shine. - 1 cup shredded provolone cheese - 1 cup shredded mozzarella cheese Provolone cheese adds a nice sharp flavor. It melts beautifully over the steak. Mozzarella cheese gives a creamy texture. Together, they create a rich topping that pulls when you bite into the rolls. - 1 tablespoon garlic powder - 2 tablespoons olive oil - 1 teaspoon black pepper - Salt to taste Garlic powder boosts the flavor of the steak and veggies. Olive oil helps cook everything evenly and adds a nice richness. Black pepper and salt are essential for seasoning. They enhance all the flavors in this dish. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This is key to getting the zucchinis soft without losing their shape. Next, cut the zucchinis in half lengthwise. Use a spoon to scoop out the insides, creating hollow “rolls.” Place them in a baking dish, drizzle with olive oil, and sprinkle with salt. Bake for about 10-15 minutes. This softens the zucchinis, making them ready for filling. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the thinly sliced ribeye steak. Season with garlic powder, black pepper, and salt. Cook for about 3-4 minutes until the steak is browned but still tender. This keeps the meat juicy. Remove the steak from the skillet and set it aside for now. In the same skillet, add the remaining tablespoon of olive oil. Toss in the thinly sliced onion and bell pepper. Sauté these until they become soft and caramelized, which takes about 5-7 minutes. This step adds a lot of flavor. Once soft, return the cooked steak to the skillet and mix it with the veggies. This combines all the flavors beautifully. Now it’s time to fill the zucchini rolls! Take the baked zucchini halves and spoon the steak and vegetable mixture into each one. Be generous with the filling. After that, sprinkle a mix of provolone and mozzarella cheese on top of each filled zucchini. This will melt and create a delicious topping. Reduce the oven temperature to 375°F (190°C) and place the filled zucchini rolls back in. Bake for an additional 10-12 minutes. You want the cheese to be bubbly and golden. Once done, remove the rolls from the oven and let them cool for a few minutes. For a nice touch, garnish with chopped fresh parsley. This adds color and freshness. For presentation, arrange the rolls on a platter and drizzle with olive oil. Enjoy your tasty Keto Philly Cheesesteak Rolls! - Ensuring tender steak: To keep the ribeye steak tender, slice it thinly against the grain. This method breaks down muscle fibers, making each bite soft and juicy. Cook it quickly over medium-high heat. This helps avoid tough meat. - Achieving perfect cheese melt: Layer provolone and mozzarella cheese on top of your rolls. Bake them at 375°F for about 10-12 minutes. The cheese should melt and get golden. Remove them from the oven when it’s bubbly. - Adding spices for more flavor: Garlic powder and black pepper add depth to the steak. You can also try paprika for a smoky taste or Italian herbs for an extra kick. Just sprinkle them on the steak while cooking. - Best oils for sautéing: Olive oil works great for sautéing veggies. It adds richness and helps with browning. If you want a different flavor, you can use avocado oil. It has a high smoke point and pairs well with the other ingredients. - Pairing with keto-friendly sides: These rolls go well with a fresh salad or roasted veggies. You can also serve them with cauliflower rice for a complete meal. Keep your sides low in carbs for a perfect keto plate. - Suggested dips or dressings: A creamy ranch or garlic aioli makes a great dip. You can also use a spicy mustard for a tangy twist. These dips complement the flavors of the rolls. Pro Tips Choose the Right Zucchini: Select firm, medium-sized zucchinis for the best texture and flavor. Avoid oversized zucchinis, as they may have more seeds and a watery consistency. Slice Thinly: Ensure that the ribeye steak is sliced very thinly against the grain. This will help it cook quickly and remain tender in the finished dish. Cheese Variations: Feel free to mix and match cheeses based on your preference. Adding some sharp cheddar or pepper jack can elevate the flavor profile. Don’t Overbake: Keep an eye on the zucchini rolls while baking. If left too long, they can become mushy. Remove them from the oven once the cheese is bubbly and golden. {{image_2}} You can swap out the ribeye steak for other cuts. Flank steak or sirloin work well. Both are tender and flavorful, just like ribeye. For the wraps, zucchinis are great, but you can use bell peppers or eggplant. These options keep the dish low in carbs while adding unique flavors. Want to add more taste? Mushrooms and spinach are perfect choices. Sauté them with the onions and peppers. They add richness and a touch of earthiness. You can also play with different cheeses. Try cheddar or gouda for a twist. Each cheese brings its own flavor, making the dish even more exciting. You can change the way you serve these rolls. For a casserole, layer the filling and cheese in a dish. Bake until bubbly and golden. This method creates a hearty meal perfect for sharing. If you prefer something lighter, make a low-carb salad. Toss the steak and veggies with fresh greens. Drizzle with olive oil and vinegar for a fresh taste. This option is great for warm days. To store your Keto Philly Cheesesteak Rolls in the fridge, place them in an airtight container. Keep them sealed to avoid moisture loss. They will stay fresh for up to three days. For longer storage, you can freeze them. Wrap each roll in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. The best method to reheat these rolls is in the oven. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 15-20 minutes. This keeps the rolls warm and helps maintain their texture. You can also use the microwave, but be careful. Microwaving can make the zucchini soggy. Keto Philly Cheesesteak Rolls last for about three days in the fridge. After that, check for signs of spoilage. Look for changes in color or texture. If they smell off, it’s best to toss them. Frozen rolls can last three months, but for the best taste, eat them sooner. Keto Philly Cheesesteak Rolls are a tasty low-carb dish. They use zucchini instead of bread. The main components are ribeye steak, onions, bell peppers, and cheese. You fill the zucchini with a mixture of sautéed steak and vegetables. Then, you bake them until the cheese melts. It's a fun twist on the classic Philly cheesesteak. Yes, you can make this recipe ahead. Prepare the zucchini rolls and the filling. Store them separately in the fridge. You can bake them the next day. This saves time and makes meal prep easy. Just remember to adjust the cooking time if they are cold from the fridge. If you want alternatives to zucchini, you have options. Eggplant, bell peppers, or mushrooms work well. Each option gives a different taste and texture. Choose what you like best. Just make sure to hollow them out like the zucchini. Yes, these rolls are keto-friendly. They are low in carbs and high in protein. Ribeye steak and cheese provide healthy fats, which support a keto diet. The zucchini adds fiber without many carbs. This meal helps you stay within your daily carb limit. You can customize this recipe easily. Use different meats like chicken or turkey for a lighter option. Swap the cheeses if you prefer a different flavor. You can add spices or herbs to boost taste. Think about your dietary needs and make it yours! These Keto Philly Cheesesteak Rolls combine juicy ribeye and fresh zucchini for a tasty meal. We discussed main ingredients, step-by-step instructions, and cooking tips. You can easily customize this recipe with other fillings or serve it with different sides. Remember to store leftovers correctly for fresh meals later. This recipe is fun to make and fits well in a keto diet. Enjoy your delicious creation and feel good about making a healthy choice!

Keto Philly Cheesesteak Rolls

Delicious low-carb rolls filled with ribeye steak, sautéed vegetables, and melted cheese, all wrapped in zucchini.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ribeye steak, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 bell pepper any color, thinly sliced
  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • to taste salt
  • 4 large zucchinis (for the rolls)
  • optional fresh parsley, chopped

Instructions
 

  • Prepare the Zucchini Rolls: Preheat your oven to 400°F (200°C). Cut the zucchinis in half lengthwise and scoop out the insides with a spoon to create hollow 'rolls.' Place them in a baking dish, drizzle with olive oil, and sprinkle with salt. Bake for 10-15 minutes to soften slightly.
  • Cook the Steak: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the thinly sliced ribeye steak. Season with garlic powder, black pepper, and salt. Cook for about 3-4 minutes until browned but still tender. Remove the steak from the skillet and set aside.
  • Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper and sauté until they become soft and caramelized, about 5-7 minutes. Return the cooked steak to the skillet, mixing it with the veggies.
  • Fill the Zucchini Roll: Take the baked zucchini halves and spoon the steak and vegetable mixture into each one, filling them generously. Top each filled zucchini with a mix of provolone and mozzarella cheese.
  • Bake the Rolls: Reduce the oven temperature to 375°F (190°C). Place the zucchini rolls back into the oven and bake for an additional 10-12 minutes until the cheese is bubbly and golden.
  • Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley if desired before serving.

Notes

Arrange the zucchini rolls on a platter and drizzle with a little olive oil. You can place fresh parsley leaves between the rolls for a pop of color.
Keyword cheesesteak, keto, zucchini rolls