Ingredients
3–5 slices deli roast beef
2 slices provolone cheese
2 oz pork rinds
2 tbsp grated parmesan cheese
1 tbsp coconut flour
1/2 cup green bell pepper, chopped
1/8 cup onion, diced
2 tbsp coconut oil, for cooking
1 egg, beaten
Instructions
- Form the Roll: Lay roast beef on plastic wrap, slightly overlapping. Layer provolone cheese, then peppers and onions. Lift the wrap and tuck ingredients to form a tight roll.
- Prepare Breading: Grind pork rinds and mix with parmesan cheese. Set up stations: coconut flour, egg wash, pork rind mixture.
- Bread the Roll: Pat roll dry. Coat in coconut flour, dip in egg, then cover with pork rind mixture. Let sit 1–2 minutes.
- Cook: Heat coconut oil in a non-stick pan over medium heat. Seal roll ends for 1 minute each. Fry each side 2–3 minutes, flipping four times.
- Rest and Serve: Place on paper towel for 3 minutes. Slice carefully and enjoy warm.
Notes
- Sautéing the peppers and onions is optional; leaving them raw adds extra crunch.
- Adjust roast beef slices depending on thickness and size.
- Use tongs for easier flipping and to seal the ends effectively.
- Prep Time: 5 min
- Cook Time: 12 min