Ingredients
Scale
- 1 lb ground beef
- 1 green bell pepper, thinly sliced
- 1/2 small onion, finely chopped
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Salt to taste
- 8 slices provolone cheese (large, deli-style)
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat and sauté chopped onion for 2–3 minutes until soft.
- Add ground beef and cook until browned, breaking it into small pieces.
- Stir in bell pepper slices and cook for another 3–4 minutes until slightly softened.
- Season with garlic powder, smoked paprika, black pepper, and salt. Remove from heat.
- On the parchment-lined baking sheet, lay out provolone slices slightly overlapping in a rectangle.
- Bake cheese for 5 minutes, until melted and bubbly but still pliable.
- Let cheese cool for 1 minute, then spoon beef mixture along one edge and roll it up to form a log. Repeat with remaining slices.
- Optionally, return roll-ups to the oven for 2–3 minutes for extra crisp edges.
- Garnish with chopped parsley and serve hot.
Notes
- Use parchment paper to prevent sticking when baking cheese.
- For a traditional twist, substitute ground beef with shaved ribeye steak.
- Spice it up with jalapeños or sriracha in the beef mix.
- Make ahead and reheat for quick keto lunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Gluten Free