Ingredients
- 1 tablespoon olive oil
- 1 pound thinly sliced ribeye steak
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 8 ounces provolone cheese, sliced
- 4 large eggs
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For those of you who love to explore flavors, feel free to substitute the provolone with mozzarella or even pepper jack for an extra kick. And if almond flour isn’t your thing, coconut flour can be a great alternative, just adjust the quantity as needed.
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
- In a skillet over medium heat, warm the olive oil. Add the sliced onion and bell pepper, cooking until softened, about 5 minutes.
- Add the ribeye steak to the skillet, seasoning with salt, pepper, and garlic powder. Cook until the steak is browned and cooked through, about 4-5 minutes.
- In a mixing bowl, whisk the eggs until frothy. Stir in the almond flour and baking powder, mixing until you have a smooth batter.
- Spread the batter evenly onto the prepared baking sheet, forming a rectangle about 1/4 inch thick. Bake for 10-12 minutes, or until the edges are golden.
- Remove the baking sheet from the oven and layer the provolone cheese slices over the baked base. Add the steak, onion, and pepper mixture on top of the cheese.
- Carefully roll the baked base from one end to the other, using the parchment paper to assist. Once rolled, return to the oven and bake for an additional 5 minutes to melt the cheese.
- Let it cool slightly before slicing into rolls. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International