Preheat your oven to 350°F (175°C). In a large bowl, mix almond flour, psyllium husk powder, baking powder, and salt.
1 ½ cups Almond Flour, 2 tablespoons Psyllium Husk Powder, 1 teaspoon Baking Powder, ½ teaspoon Salt
In a microwave-safe bowl, melt cream cheese and mozzarella cheese for 1-2 minutes until smooth.
4 ounces Cream Cheese, 1 ½ cups Mozzarella Cheese
Add the melted cheese mixture to the dry ingredients. Mix well.
4 ounces Cream Cheese, 1 ½ cups Mozzarella Cheese, 1 ½ cups Almond Flour, 2 tablespoons Psyllium Husk Powder, 1 teaspoon Baking Powder, ½ teaspoon Salt
Add the egg and continue mixing until a dough forms.
1 large Egg
Divide the dough into 6 equal portions. Shape each portion into a small roll.
Place the rolls on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
While the rolls are baking, heat olive oil in a large skillet over medium-high heat.
2 tablespoons Olive Oil
Add the thinly sliced steak. Season with garlic powder, salt, and pepper. Cook until browned.
1 pound Steak (Ribeye or Sirloin), ½ teaspoon Garlic Powder, ½ teaspoon Salt, ¼ teaspoon Black Pepper
Add the sliced onion and bell pepper to the skillet. Cook until softened.
1 medium Onion, 1 medium Bell Pepper (Green or Mixed)
Slice the baked rolls in half lengthwise.
Divide the steak and vegetable mixture evenly among the rolls.
1 pound Steak (Ribeye or Sirloin), 1 medium Onion, 1 medium Bell Pepper (Green or Mixed)
Top each roll with a slice of provolone cheese.
6 slices Provolone Cheese
Place the assembled rolls under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Remove from the broiler, let cool slightly, and serve immediately. Enjoy your delicious Keto Philly Cheesesteak Rolls!
