Begin by slicing your ribeye or sirloin beef thinly, ideally using a sharp knife on slightly chilled meat.

Heat oil in a large skillet over medium heat. Add chopped onion and bell pepper, cooking until tender and caramelized.

Increase heat to medium-high, add sliced beef, and cook until browned. Drain any excess moisture and set aside.

In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Heat until melted, then mix in almond flour, egg, and baking powder.

Roll out dough between parchment paper, spread filling, and roll into a log shape.

Preheat oven to 350°F. Bake rolls seam-side down for 15-20 minutes until golden and bubbly.

Let cool for 5 minutes, slice, and serve with keto-friendly dipping sauce.