These low carb roast beef provolone roll ups are exactly the kind of salty, cheesy snack my Uncle Ray would set out for game day—gone before the remote even hits the couch. They’re made with deli roast beef, provolone, and a tangy mustard drizzle, then baked just long enough to melt together into tight little spirals. No bread, no fuss, just a quick, protein-packed finger food that works for low-carb eaters and hungry teenagers alike.
Serve these roll ups warm right out of the oven, still in the glass casserole dishes so everyone can see the melty spirals. They’re great with a simple veggie tray (celery sticks, bell pepper strips, cherry tomatoes) and a bowl of ranch or blue cheese. For heartier appetites, pair them with a big green salad or a pot of chili. A cold beer, sparkling water, or iced tea on the side makes them feel like a real game-day spread without a lot of extra work.
Low Carb Roast Beef Provolone Roll Ups
Servings: 4–6
Ingredients
1 pound thinly sliced deli roast beef
10 to 12 slices provolone cheese (about 8 ounces), cut in half
3 tablespoons yellow mustard
2 tablespoons Dijon mustard
1 tablespoon mayonnaise (optional, for creaminess)
1 teaspoon Worcestershire sauce (optional, for extra savory flavor)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 tablespoon olive oil or melted butter (for greasing dishes)
1 tablespoon prepared mustard (any kind) for finishing drizzle
1 teaspoon water (to thin finishing drizzle, if needed)
Directions
Preheat your oven to 375°F (190°C). Lightly grease two small glass casserole dishes with olive oil or melted butter so the roll ups don’t stick and the edges get a little crisp.
In a small bowl, whisk together the yellow mustard, Dijon mustard, mayonnaise (if using), Worcestershire sauce, garlic powder, onion powder, and black pepper until smooth. This is your tangy, savory spread that holds the spirals together.
