1 cup shredded mozzarella cheese or cheddar cheese
6-8 cheese wraps (you can also use egg wraps as a low-carb alternative)
2 tbsp butter (or olive oil for sautéing)
Salt and pepper (to taste)
1 tsp garlic powder
1 tsp onion powder
Optional Dipping Sauce:
Low-carb mayo or ranch mixed with a bit of hot sauce or mustard for a kick
Instructions:
Prepare the Steak Filling:
In a hot skillet, melt 1 tbsp of butter (or oil) over medium heat.
Add the thinly sliced steak, season with salt, pepper, garlic powder, and onion powder. Cook for 3-5 minutes, until browned. Remove steak from the pan and set it aside.
In the same skillet, add the remaining butter and sauté the bell peppers, onions, and mushrooms (if using) for about 4-5 minutes until soft and caramelized.
Combine the Filling:
Add the cooked steak back into the pan with the sautéed veggies and stir everything together. Turn off the heat.
Assemble the Egg Rolls:
Lay a cheese wrap flat on a clean surface.
Spoon 2-3 tablespoons of the steak mixture into the center of the wrap. Sprinkle some shredded mozzarella or cheddar cheese on top.
Roll the cheese wrap like an egg roll: fold the sides in and then roll tightly to form the “egg roll” shape.
Cook the Keto Egg Rolls:
Heat a non-stick skillet over medium heat (no need for extra oil if using cheese wraps, as they release some oil).
Place the egg rolls seam side down and cook for about 1-2 minutes per side until the cheese wrap is golden brown and crispy. If using egg wraps, they will brown in a similar fashion, just a bit quicker.
Serve and Enjoy:
Serve the keto Philly cheesesteak egg rolls with your favorite low-carb dipping sauce, and enjoy while hot!
Tips:
For extra crispiness, you can air fry or bake these at 375°F for about 10-15 minutes.
You can also add variations of cheese like provolone or pepper jack for more flavor.
