High Protein Philly Cheesesteak Rolls

I love a good Philly cheesesteak. But I don’t love the bread crash after.

So I turned it into something low carb and packed with protein.

These High Protein philly cheesesteak rolls use thin steak, melty cheese, and a simple low-carb wrap that holds everything together.

They’re perfect for a quick high protein dinner recipe that won’t wreck your macros.

Want big flavor without the carb hangover? You’re in the right place. I tested this at home, fed the family, and everyone asked for seconds.

Ingredients Needed To Make High Protein Philly Cheesesteak Rolls

• 400g thinly sliced sirloin or rump steak (or 450g lean ground beef)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 200g provolone or mozzarella, shredded or sliced
• 4 oz (115g) cream cheese, softened
• 4 large eggs + 2 egg whites
• 40g almond flour
• 20g unflavored whey protein isolate (optional – boosts protein)
• 1 tbsp olive oil or butter
• 1 tsp garlic powder, 1 tsp smoked paprika, salt & pepper to taste
• Fresh parsley to finish

Instructions To Make To Make High Protein Philly Cheesesteak Rolls

Step 1: Prep the steaks and veg

Pat the steak dry. Slice it paper-thin across the grain.

If you’re using ground beef, season it lightly. Slice the onion and pepper thin.

Quick tip: thinner slices = better roll and faster cook.

Step 2: Make the low-carb wraps (4 wraps)

1. In a bowl whisk 4 eggs + 2 egg whites until smooth.
2. Add 40g almond flour, 20g whey protein (optional), and 4 oz softened cream cheese. Whisk until you have a smooth, pourable batter. Salt lightly.
3. Heat a nonstick pan over medium. Lightly grease. Pour ~1/4 cup of batter and spread thin, like a crepe. Cook 1 to 1.5 minutes until set, flip briefly (20–30s). Transfer to a plate. Repeat to make 4 wraps. These are thin, pliable, and low carb. They act like tortillas but pack protein.

Step 3: Cook the onions and peppers

In the same pan, add 1 tbsp oil or butter on medium-high. Toss in sliced onions.

Saute until soft and just caramelized (6 to 8 minutes). Add green pepper for 2 to 3 minutes.

Season with a pinch of salt, garlic powder, and smoked paprika. Take off heat and set aside.

Step 4: Cook the steak

Turn pan to high. Sear steak slices in small batches so they brown, not steam.

Season with salt and pepper. If using ground beef, brown until cooked through and drain excess grease.

Return cooked steak to the pan, toss with onions and peppers so everything is warm and saucy.

Step 5: Assemble the rolls

Lay a low-carb wrap flat. Pile with a generous handful of steak + onions.

Top with provolone or shredded mozzarella. Fold the sides and roll tightly like a burrito. Repeat for all wraps.

Step 6: Melt the cheese, crisp the outside

Heat a clean skillet over medium. Brush a little oil or butter. Place each roll seam-side down, seam under.

Press gently with a spatula. Cook 1.5 to 2 minutes per side until golden and the cheese melts inside.

For extra melty top, cover pan for 30 to 45 seconds. Or pop rolls under a quick broil (1 to 2 minutes) to brown the cheese.

Step 7: Finish and serve

Slice rolls in half on the diagonal. Sprinkle chopped parsley. Serve hot.

Want sauce? I like a dollop of sugar-free mustard or a light garlic aioli on the side. Enjoy immediately.

Variations to try (mix it up)

• Chicken Philly: I go for tender chicken strips instead of steak and it turns my Philly into a lighter, juicier roll every single time.
• Mushroom boost: Add lots of sliced mushrooms with the onions. Earthy and filling.
• Spicy roll: Toss the steak with sliced jalapeños and chili flakes. Adds heat.
• Double-cheese crunch: Use provolone inside, cheddar on top and grill until crisp.
• Vegan-ish low-carb: Use seitan or extra-firm tofu strips, dairy-free cream cheese, and vegan cheese (protein will vary).
• Extra protein: Stir in chopped hard-boiled egg or crumbled cooked tempeh with the steak.
• Smaller bites: Make mini rolls for parties. Use less filling and cut into rounds.

Quick nutrition notes (approximate)

This is a low carb roll if you use the almond-flour crepe wrap.

Protein varies with steak and whey use, but expect high protein per serving – great for a high protein dinner recipe.

If you skip whey, it’s still higher protein than a bread roll. Keep an eye on cheese portions if you’re tracking calories.

Final thoughts

I make these High Protein philly cheesesteak rolls when I want comfort food without the carb crash. They hit the steak-and-cheese craving hard.

Yet they keep things low carb and protein-forward. They’re family friendly and easy to customize.

Short on time? Use store low-carb tortillas. Want more protein? Add whey or egg white scramble inside.

Try one version this week. Then tweak it to make it yours. You’ll find this is my go-to for a quick, satisfying high protein dinner recipe that doesn’t feel like dieting.

Frequently Asked Questions

Can I freeze these High Protein Philly Cheesesteak Rolls?

Yes. Cool fully. Wrap in foil and freeze up to 2 months. Reheat in oven or toaster oven until hot and crisp.