Description
A low-carb twist on the classic Philly cheesesteak—these cheesy rolls are packed with savory beef, sautéed peppers and onions, and melted cream cheese, all wrapped in a crisp, lacey Monterey Jack shell.
Ingredients
Cheeses
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2 cups shredded Monterey Jack cheese
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4 oz cream cheese
Protein
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16 oz ground beef
Vegetables
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½ medium onion, sliced
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1 bell pepper, sliced
Seasonings
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1 tsp Worcestershire sauce
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Salt and black pepper, to taste
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cook beef and vegetables: In a skillet over medium-high heat, sauté ground beef with sliced onion and bell pepper until beef is browned and vegetables are soft. Drain excess grease.
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Mix in flavorings: Add Worcestershire sauce, cream cheese, salt, and pepper. Stir until cream cheese is fully melted and mixture is creamy and uniform.
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Make cheese wraps: On the prepared baking sheet, place 8 even mounds of shredded Monterey Jack cheese. Bake for 8–10 minutes until edges are browned and cheese forms a lace-like disc.
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Fill and roll: Let cheese circles cool for 1–2 minutes until pliable (but not firm). Spoon filling onto each circle, then gently roll to enclose. Let cool until the cheese firms up into a wrap.
Notes
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Roll while warm but not hot to avoid tearing the cheese wraps.
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These are best fresh but can be stored in the fridge for up to 3 days and reheated in the oven.