Ingredients
Scale
- 1 pound thinly sliced ribeye steak
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 8 ounces mushrooms, sliced
- 8 slices provolone cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup almond flour
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons cream cheese
- 1 egg, beaten
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a skillet over medium heat, add olive oil and sauté the onions, green bell peppers, and mushrooms until they are soft and the onions are translucent, about 5-7 minutes.
- Add the thinly sliced ribeye steak to the skillet. Season with garlic powder, salt, and pepper. Cook until the steak is browned, about 5 minutes. Set aside to cool slightly.
- In a medium bowl, combine almond flour, shredded mozzarella, and cream cheese. Microwave for 30 seconds to melt the cheese slightly, then mix until a dough forms.
- Once the dough is cool enough to handle, knead it gently on a flat surface. Roll it out into a rectangle about 1/4 inch thick.
- Layer provolone cheese over the dough, leaving a small border around the edges. Spoon the steak and vegetable mixture evenly over the cheese.
- Carefully roll the dough into a log, sealing the edges by pinching them together. Place the roll seam-side down on the prepared baking sheet.
- Brush the roll with beaten egg to give it a golden finish as it bakes.
- Bake in the preheated oven for 20 minutes or until the dough is golden brown and firm to the touch.
- Remove from oven and allow to cool for a few minutes before slicing into rolls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International