This recipe is my go-to when I want the flavors of a classic Philly cheesesteak without the bread. I first developed these roll ups on a busy weeknight when I was craving the charred sweetness of peppers and onions, melted Monterey Jack, and seasoned beef, but I was firmly committed to keeping things low carb. The result surprised me: a portable, crunchy cheese shell that crisps like lace in the oven and holds a rich, creamy filling. It quickly became a party favorite and a weeknight lifesaver.

I remember serving these at a small gathering and watching people hesitate at first because they look almost too good to be keto. One guest, a longtime carb lover, took a bite, closed their eyes, and said, "I could eat these instead of a sandwich every day." That memory sealed them as a regular on my menu. Between the creamy, slightly tangy cream cheese binder and the nutty Monterey Jack, the texture contrast—crispy exterior and tender, juicy interior—keeps you reaching for another.

Ingredients

• Monterey Jack cheese: 2 cups shredded (about 8 ounces). Look for a block you shred yourself for the best melt and lace texture. Pre-shredded cheese often contains anti-caking agents that can affect browning.
• Ground beef: 16 ounces (1 pound). I use 80/20 for a good balance of flavor and moisture; leaner beef works but may be drier, so add a touch of olive oil when cooking if using 90/10 or leaner.
• Onion: 1/2 medium, thinly sliced. Sweet or yellow onion provides a gentle sweetness when sautéed; slice thin so it softens quickly without needing long cooking times.
• Bell pepper: 1, thinly sliced. Use green for a classic flavor or red for a sweeter note; slice into thin strips so they cook evenly with the onion.
• Worcestershire sauce: 1 teaspoon. Adds savory umami and deepens the meat flavor — do not skip.
• Cream cheese: 4 ounces, softened. Full fat gives the creamiest texture and helps bind the filling so it holds inside the cheese shell.
• Salt and pepper: To taste. I recommend starting with 1/2 teaspoon salt and 1/4 teaspoon black pepper for the filling, then adjust after tasting.

Instructions

Preheat the oven: Set the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Preheating ensures the cheese melts evenly and begins to lace at the same time you finish the filling. Sauté the vegetables and beef: In a skillet over medium-high heat, add the ground beef, sliced onion, and sliced pepper. Cook, breaking the beef apart, until the vegetables are softened and the meat is fully browned, about 6 to 8 minutes. Drain any excess grease to prevent a soggy filling. Season and finish the filling: Return the skillet to low heat. Stir in the Worcestershire sauce and the softened cream cheese until the cream cheese melts and binds the mixture into a creamy filling. Season with salt and pepper to taste. Keep warm off the heat while you prepare cheese shells. Form the cheese shells: Divide the shredded Monterey Jack into 8 even mounds on the prepared parchment, spacing them well apart. Flatten each mound slightly into a 3 to 4 inch circle. Bake for 8 to 10 minutes, watching for the edges to turn golden and the cheese to develop a lacy appearance. Do not overbake or it will become brittle. Assemble the roll ups: Remove the baking sheet and let the cheese cool for 1 to 2 minutes until still pliable but not piping hot. Spoon an even layer of the warm filling down the center of each cheese circle and gently roll the cheese around the filling, sealing the seam. Allow rolls to cool on the sheet until the cheese hardens into a wrap, about 5 minutes. Serve: Serve warm or at room temperature. These are best eaten the day they are made for the contrast of the crisp shell and creamy interior.

Storage Tips

Store assembled roll ups in a single layer in an airtight container in the refrigerator for up to three days. To maintain the best texture, place a sheet of parchment between layers so the cheese shells do not stick together. If you need to refrigerate longer, freeze the filling separately in a freezer-safe container for up to three months, then bake fresh cheese shells and assemble when ready. Reheat refrigerated rolls briefly in a skillet over low heat for one to two minutes per side or under a broiler for a quick re-crisping, watching closely to avoid burning.

Ingredient Substitutions

If you prefer a different cheese profile, provolone or mozzarella can replace Monterey Jack, though mozzarella will produce a slightly chewier lace. For leaner protein, swap the ground beef for ground turkey or chicken and add a teaspoon of olive oil to the skillet to keep the filling moist. To make a spicier version, fold in a quarter teaspoon cayenne or use pepper jack instead of Monterey Jack. For dairy-sensitive eaters, this concept can be adapted using thin kale or collard leaves as wraps, though the distinct lacey crunch will be lost.

Serving Suggestions

These roll ups are perfect as an appetizer, game-day finger food, or part of a low-carb brunch spread. Serve with a simple dipping sauce such as sugar-free ketchup, a mustard aioli, or a garlic-herb cream cheese dip. Garnish with chopped parsley or chives for color. Pair with a crisp green salad or roasted vegetables to balance richness for a light dinner. For parties, arrange them on a platter with toothpicks and small bowls of dipping sauces for easy self-service.

Seasonal Adaptations

In summer, swap the bell pepper for charred sweet peppers or even quick-grilled mushrooms for an earthier note. In winter, caramelize the onion slowly for deeper sweetness and add a splash of balsamic vinegar to the filling. Around the holidays I sometimes mix in chopped leftover roast beef and a few chopped roasted chestnuts for texture. Small changes in the produce and seasoning can shift the profile without altering the quick assembly method.

Meal Prep Tips

For easy weekday meals, prepare the filling on Sunday and portion it into individual containers. Bake fresh cheese shells each morning or before serving to preserve crispness. Alternatively, make a large batch of filling and freeze it in 8-portion packs; when you need a quick meal, thaw a portion, warm it in a skillet, and roll into freshly baked cheese shells. Use silicone molds to shape cheese circles consistently so assembly is faster during busy times.

Success Stories

Readers have written to tell me they serve these at baby showers, tailgates, and low-carb potlucks with rave reviews. One reader replaced the beef with shredded pork and said the rolls vanished in minutes. Another shared that making mini versions turned them into popular hors d'oeuvres at cocktail parties. I love hearing how small adjustments—extra spice, different cheeses, or swapping proteins—make this idea feel entirely new.

These roll ups are proof that low-carb dishes can be joyful and satisfying. Whether you make them for a crowd or as a quick single-portion treat, they deliver big flavor with minimal fuss. Try them once and I suspect they will become one of those recipes you keep returning to.