Keto Philly Cheesesteak Pockets Recipe
If you’re on the hunt for a comfort food classic with a low-carb twist, Keto Philly Cheesesteak Pockets will sweep you off your feet. Imagine everything you love about a gooey, savory Philly cheesesteak wrapped in a golden, chewy fathead dough—totally satisfying but perfectly keto-friendly. These handheld delights are rich, cheesy, and packed with flavor, never sacrificing taste or indulgence for a speck of carb count. Whether you’re prepping dinner for the family or need an impressive game day snack, Keto Philly Cheesesteak Pockets are sure to become a favorite in your rotation.

Ingredients You’ll Need
Gathering the right ingredients is the key to unlocking all the crave-worthy flavors and textures in these pockets. Each item brings its own magic to the mix, and together they create a combination that’s hearty, cheesy, and bursting with color and crunch.
- Fathead Dough: The keto miracle dough—stretchy, chewy, and the perfect golden pocket for all that goodness inside.
- Grass-fed butter or other healthy fat: Adds richness and helps sauté the veggies to caramelized perfection.
- Yellow onion (1/2, sliced thinly): Brings sweetness and authentic Philly cheesesteak flavor.
- Red baby bell peppers (3, sliced thinly): For a pop of color and a hint of sweetness that contrasts perfectly with the beef.
- Jalapeno (sliced thinly, optional): If you’re a spice lover, this adds the perfect touch of heat.
- Onion salt (1.5 tbsp): Deepens the savory flavors and adds a pop of umami.
- Natural ancient sea salt (1/2 tsp): Brings out all the other flavors—don’t skip it!
- Dried parsley (1 tsp): A touch of green freshness in every cheesy bite.
- Black pepper (1/2 tsp): Classic Philly zing and gentle warmth.
- Shaved steak (1 lb): The juicy, tender centerpiece—get the best you can find, like Trader Joe’s.
- White American cheese (5 slices): Melt-in-your-mouth magic that makes that signature cheesesteak sauce.
- Lime juice (1/2 tbsp): Brings brightness and balances the rich filling.
- No sugar added ketchup (2 tbsp): Adds a touch of tang and classic cheesesteak flavor, without the sugar.
- Sriracha sauce (1 tbsp): Kicks things up with a little heat and depth.
- Mayonnaise (1 tbsp): Creamy, cooling, and perfect for blending into a craveable sauce.
How to Make Keto Philly Cheesesteak Pockets
Step 1: Prepare the Fathead Dough
Start by making your fathead dough according to your favorite recipe, then divide it into 8 even balls. This dough is like edible playdough—stretchy and forgiving, so it’s perfect for creating pockets that stay sealed while baking. Pro tip: if you work with slightly damp hands, the dough won’t stick as you shape it.
Step 2: Flatten the Dough
Lay each dough ball between two sheets of parchment paper and gently flatten it with your palm or a rolling pin. You want to create circles large enough to envelope your cheesesteak filling, about 1/4-inch thick. This keeps the pockets hearty, not flimsy, so every bite is substantial.
Step 3: Chop the Shaved Steak
Give your already thinly sliced steak a quick chop so it’s bite-sized and easy to scoop into the pockets later. Smaller pieces mean easier eating—and juicier bites in every mouthful.
Step 4: Sauté the Veggies
Heat a large skillet to medium-high and toss in your butter. When it sizzles, add the onions, peppers, and jalapeno if using. Sauté for a few minutes until the veggies turn soft, golden, and beautifully fragrant. This essential step creates those iconic cheesesteak flavors.
Step 5: Cook the Steak
Add the shaved steak directly to the sizzling veggies along with the onion salt, sea salt, parsley, and black pepper. Use tongs to gently mix it all together, cooking the beef until every piece is browned and infused with the savory aromatics.
Step 6: Melt the Cheese
With the heat off, lay your fresh slices of white American cheese right over the hot meat and veggies. Cover the skillet with a lid or plate, letting the steam melt the cheese into a luscious sauce that wraps every morsel in creamy deliciousness. Give it a final stir to blend.
Step 7: Fill and Seal the Pockets
Spoon the warm, cheesy meat mixture onto the center of each dough disk. Be generous, but leave room around the edges for sealing. Fold the dough over and press down to seal—use a fork for crimped edges, or gently roll them if you want a rustic touch. Make sure your Keto Philly Cheesesteak Pockets are tightly sealed so nothing leaks while cooking.
Step 8: Fry Until Golden
Heat a nonstick skillet to medium and brush with a little oil. Fry each pocket for 2-3 minutes per side, until the dough is golden and slightly crisp. This adds the best texture—think crispy outside, soft chewy inside, and molten filling.
Step 9: Make the Sauce
In a small bowl, whisk together lime juice, no sugar ketchup, sriracha, and mayo to create a creamy, tangy sauce. It’s the perfect topping to bring all the flavors together!
Step 10: Serve with Sauce
Drizzle the zippy sauce over your Keto Philly Cheesesteak Pockets just before serving, and watch them disappear. Each bite is a trifecta of salty, cheesy, spicy, and sweet that’s impossible to resist.
How to Serve Keto Philly Cheesesteak Pockets

Garnishes
Top your Keto Philly Cheesesteak Pockets with a sprinkle of fresh parsley, a touch of extra black pepper, or a dash of smoked paprika for extra color. For a gourmet touch, try a shaving of parmesan or even a few pickled jalapeno slices on the side for contrast and tang.
Side Dishes
Pair these pockets with a crisp green salad, crunchy pickles, or roasted veggies like broccoli or asparagus. Since the pockets are hearty and rich, lighter sides help round out the meal without tipping you over the edge. A bowl of homemade coleslaw makes a particularly zingy, refreshing match.
Creative Ways to Present
If you want to wow at your table, serve the Keto Philly Cheesesteak Pockets sliced on a platter with sauce for dipping. Or go retro by wrapping each pocket in parchment and tying it with kitchen string for an easy grab-and-go meal. These are just as fun at a picnic as they are for dinner at home!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any extras, wrap your cooled Keto Philly Cheesesteak Pockets tightly in foil or store in an airtight container in the fridge. They’ll keep fresh for up to three days and still taste amazing reheated—great for easy lunches or a quick dinner redo.
Freezing
Keto Philly Cheesesteak Pockets are freezer-friendly! Once cooled, freeze them on a tray until firm, then transfer to a zip-top bag. They’ll last up to two months. Just thaw overnight in the fridge before reheating for best results.
Reheating
For that fresh-from-the-pan feel, reheat the pockets in a skillet over medium-low heat until warmed through and the outside crisps up again. Or use an oven or toaster oven at 350°F for 10 minutes. The microwave works in a pinch but may soften the crust.
FAQs
Can I use a different type of cheese in Keto Philly Cheesesteak Pockets?
Absolutely! While white American gives you that classic melt and flavor, provolone, mozzarella, or even sharp cheddar work beautifully if you want to switch things up. The key is to use a cheese that melts smoothly for that irresistibly gooey filling.
Is there a substitute for fathead dough if I can’t have dairy?
There are dairy-free keto dough recipes available that use almond or coconut flour with egg and olive oil. While you’ll lose a bit of that signature chew, you’ll still get a delicious, sturdy pocket for your filling.
Can I make Keto Philly Cheesesteak Pockets vegetarian?
Definitely! Swap the shaved steak for thinly sliced portobello mushrooms or a plant-based beef alternative. Sauté them just as you would the steak until golden and tender—no one will miss the meat!
How spicy are these pockets with the jalapeno and sriracha?
The jalapeno adds a mild kick, but it’s easy to control the heat by using less or none at all. The sriracha in the sauce lends warmth and depth without overpowering the rich filling. Adjust both to your taste for a mild or spicy version.
Can I make the filling and dough ahead of time?
Yes! The filling and fathead dough can each be prepped a day ahead and kept separate in the fridge. Just assemble and cook your Keto Philly Cheesesteak Pockets fresh for best texture and taste—the ultimate make-ahead shortcut for busy days.
Final Thoughts
Once you try making Keto Philly Cheesesteak Pockets, you’ll see why they’re my go-to for when I want all the bold flavors of Philly in a low-carb, handheld form. They’re endlessly customizable, ridiculously fun to eat, and always a crowd-pleaser. Give them a whirl, and they might just become your new comfort food classic!
PrintKeto Philly Cheesesteak Pockets Recipe
These Keto Philly Cheesesteak Pockets are a low-carb twist on the classic Philly cheesesteak sandwich. Made with a savory fathead dough and filled with shaved steak, peppers, onions, and gooey cheese, these pockets are a delicious and satisfying meal for anyone following a ketogenic diet.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 pockets 1x
- Category: Main Dish
- Method: Stovetop, Frying
- Cuisine: American
- Diet: Keto
Ingredients
Fathead Dough
- 1 tbsp of grass-fed butter or other healthy fat
- 1/2 Yellow Onion (sliced thinly)
- 3 red baby bell peppers (sliced thinly)
- 1 jalapeno (sliced thinly (optional))
- 1.5 tbsp Onion Salt
- 1/2 tsp Natural Ancient Sea Salt
- 1 tsp Dried Parsley
- 1/2 tsp Black Pepper
- 1 lb Shaved Steak (I get mine from Trader Joes)
- 5 slices White American Cheese (I like to get this sliced fresh from the deli because the packaged kind does not taste the same to me)
- 1/2 tbsp Lime Juice
- 2 tbsp No Sugar Added Ketchup
- 1 tbsp Sriracha Sauce
- 1 tbsp Mayonnaise
Instructions
- Prepare the Fathead Dough and divide it into 8 balls. Flatten each dough ball between two slices of parchment paper with your hand or use a rolling pin.
- Chop the shaved meat so that it’s thinly sliced but also in bite-sized pieces.
- Heat a large skillet to medium-high heat. Add the butter, onions, and peppers to the pan. Saute the vegetables in a tbsp of butter until they are soft and ‘fried’.
- Add the shaved beef to the pan along with spices.
- Use tongs to incorporate and cook the meat until all slices are browned.
- Turn off the heat and add the American Cheese to the top of the meat and vegetable mix. Cover the skillet with its lid or with a wide plate. The steam will cause the cheese to melt.
- After the cheese has melted (~3 minutes), mix the meat so that the cheese is fully incorporated.
- Divide the meat mixture evenly among the 8 balls. Leave room to fold the dough and seal each pocket.
- Seal the edges by pressing them down with a fork or by rolling the edges.
- Heat a frying pan to medium heat with an oil.
- Fry the pockets on both sides for 2-3 minutes per side. You’ll notice the dough get brown.
- Whisk the ingredients for the sauce with a fork. Top the pockets with the sauce before eating.
Notes
- You can customize the level of spiciness by adjusting the amount of jalapeno and sriracha sauce
- These pockets can be stored in the refrigerator and reheated for a quick meal
Nutrition
- Serving Size: 1 pocket
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Keto, Cheesesteak, Low-carb, Fathead Dough, Easy, Dinner, Lunch