Ingredients:

  • 225 g (8 oz) Low-Moisture Part-Skim Mozzarella Cheese, shredded
  • 60 g (2 oz) Full-Fat Cream Cheese
  • 160 g (1 ½ cups) Fine Blanched Almond Flour
  • 1 Large Egg, lightly whisked (for dough)
  • 1 tsp Baking Powder
  • ½ tsp Garlic Powder
  • ¼ tsp Kosher Salt (for dough)
  • 450 g (1 lb) Thinly Sliced Beef (Ribeye or Flank Steak)
  • 1 Tbsp Avocado Oil or Ghee
  • 2 Tbsp Unsalted Butter
  • 1 Large Yellow Onion, thinly sliced
  • 1 Medium Green Bell Pepper, julienned (optional)
  • 1 tsp Worcestershire Sauce (ensure sugar-free/low-carb)
  • ½ tsp Black Pepper
  • ½ tsp Kosher Salt (for filling)
  • 150 g (5 oz) Sliced Provolone Cheese, cut into strips, or a blend of shredded White Cheddar and Mozzarella
  • 1 Large Egg (for glaze)
  • 1 tsp Water (for glaze)

Instructions:

  1. Melt Cheeses: Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Heat in 30-second bursts, stirring until completely melted and smooth (approx. 90-120 seconds total). The consistency should be stretchy and uniform.
  2. Combine Dry: In a separate bowl, whisk together the almond flour, baking powder, garlic powder, and salt.
  3. Mix: Add the melted cheese mixture and the lightly whisked egg to the dry ingredients. Mix vigorously with a wooden spoon or stand mixer until a uniform, sticky ball forms.
  4. Knead and Chill: Turn the dough onto a piece of parchment paper. Knead briefly until smooth. Wrap tightly and refrigerate for at least 30 minutes until firm enough to roll.
  5. Sauté Vegetables: Heat the butter and avocado oil in a large skillet over medium-high heat. Add onions and bell peppers. Cook until softened and lightly caramelised (8–10 minutes). Remove vegetables and set aside.
  6. Cook Steak: Increase the heat to high. Add the thinly sliced beef (cook in batches if necessary). Season with salt, pepper, and Worcestershire sauce. Cook quickly, tossing constantly, until just browned (1-2 minutes). Do not overcook.
  7. Combine: Return the cooked vegetables to the pan. Toss to combine with the steak. Remove from heat and allow the filling to cool slightly.
  8. Preheat & Divide: Preheat oven to 190°C (375°F). Line two baking sheets with parchment paper. Divide the chilled dough into 6 equal portions.
  9. Roll: Working one portion at a time, place the dough between two sheets of parchment paper. Roll into a thin oval shape, approximately 15 cm x 10 cm (6 x 4 inches).
  10. Fill: Place about 1/6th of the beef and vegetable mixture onto one half of the oval, leaving a 1 cm border. Top the filling generously with sliced or shredded cheese.
  11. Seal: Gently fold the dough over the filling to create a half-moon shape. Crimp the edges tightly with a fork to ensure a good seal.
  12. Prep for Baking: Transfer the sealed rolls to the prepared baking sheets. Poke 2–3 small steam vents in the top of each roll using the tip of a knife.
  13. Glaze: Whisk the remaining egg and water together for the egg wash. Brush the top of each roll thoroughly.
  14. Bake: Bake for 18–20 minutes, rotating the trays halfway through, until the rolls are deeply golden brown and the crust is firm.
  15. Rest: Allow the rolls to rest on the tray for 5 minutes before serving.