Ingredients:
- For the filling:
- 1 lb ribeye steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup provolone cheese, shredded
- 1 tbsp olive oil
- Salt and pepper to taste
- For the wrappers:
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1 large egg
Instructions:
- Prepare the filling:
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced onions, bell peppers, and mushrooms. Sauté until they start to soften, about 5-7 minutes.
- Add the thinly sliced ribeye steak to the skillet. Cook until the steak is browned and cooked through, about 5 minutes. Season with salt and pepper to taste.
- Remove the skillet from heat and stir in the shredded provolone cheese until melted and well combined. Set aside to cool slightly.
- Prepare the wrappers:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and well combined.
- In a separate bowl, mix the almond flour and baking powder.
- Add the melted cheese mixture to the almond flour mixture, and then add the egg. Mix well until a dough forms.
- Place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness.
- Cut the dough into rectangles (approximately 4×6 inches).
- Assemble the egg rolls:
- Place a generous spoonful of the Philly Cheese Steak filling onto each rectangle of dough.
- Carefully roll the dough around the filling, folding in the sides as you go to seal the egg roll. Use a bit of water to help seal the edges if necessary.
- Place the assembled egg rolls on the prepared baking sheet.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until the egg rolls are golden brown and crispy.
- Serve:
- Serve hot with your favorite low-carb dipping sauce.
