Keto Philly Cheese Steak egg roll

 

Ingredients:

For the Egg Roll Wrapper:

• 2 cups shredded mozzarella cheese
• 2 oz cream cheese
• 1 cup almond flour
• 1 large egg

For the Filling:

• 1 lb thinly sliced beef steak (ribeye or sirloin works well)
• 1 small green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 cup shredded provolone cheese (or mozzarella cheese)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. Prepare the Egg Roll Wrappers:

1. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each, until the cheeses are fully melted and combined.
2. Add the almond flour and the egg to the melted cheese mixture. Mix until a dough forms. If the dough is too sticky, you can add a bit more almond flour.
3. Divide the dough into 6 equal portions. Roll each portion between two sheets of parchment paper to form a thin rectangle, about 5x7 inches. Set aside.

2. Prepare the Filling:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the thinly sliced beef, green bell pepper, and onion to the skillet. Season with salt, pepper, garlic powder, and onion powder.
3. Cook until the beef is browned and the vegetables are tender, about 5-7 minutes. Remove from heat and let cool slightly.

3. Assemble the Egg Rolls:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place a portion of the beef and vegetable mixture onto each dough rectangle. Sprinkle with shredded provolone cheese.
3. Carefully roll the dough around the filling, folding in the sides as you go to seal the edges.
4. Place the egg rolls seam-side down on the prepared baking sheet.

4. Bake:

1. Bake in the preheated oven for 15-20 minutes, or until the egg rolls are golden brown and crispy.

5. Serve:

1. Allow the egg rolls to cool slightly before serving. Serve warm with your favorite dipping sauce if desired.

Nutrition Information (per serving, based on 6 egg rolls):

• Calories: Approximately 350-400 calories
• Fat: Approximately 28-32g
• Carbohydrates: Approximately 5-7g (net carbs)
  • Fiber: 2-3g
• Protein: Approximately 20-25g
• Sodium: Approximately 500-600mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• You can customize the filling by adding mushrooms, cheese, or other low-carb vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.