1. Preheat your oven to 375°F and line a baking sheet with parchment paper. This small step saves a lot of cleanup time later—trust me, I’ve learned that the hard way!
2. In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the sliced onions and bell peppers until softened and caramelized, about 8-10 minutes. Stir occasionally so they don’t burn. Set aside.
3. In the same skillet, add the remaining 1 tablespoon of oil and cook the steak slices for 2-3 minutes until browned but still tender. Season with garlic powder, salt, pepper, and red pepper flakes if using. Remove from heat.
4. In a medium bowl, combine the almond flour, 1 cup of shredded mozzarella, cream cheese, and eggs. Mix until a dough forms—it will be sticky but manageable. If it’s too wet, add a touch more almond flour.
5. On the parchment-lined baking sheet, spread the dough into a roughly 10×12 inch rectangle. It doesn’t have to be perfect; rustic is charming! Bake for 10-12 minutes or until the edges are golden and the dough is set.
6. Remove the crust from the oven. Layer evenly with the sautéed peppers and onions, then the cooked steak, and finally sprinkle the remaining ½ cup mozzarella on top.
7. Return to the oven for another 8-10 minutes until the cheese melts and bubbles. For a golden finish, you can broil for 1-2 minutes—just keep an eye on it!
8. Once out of the oven, let the roll up cool for a couple of minutes before slicing into 6-8 pieces. This helps the cheese set a bit, making it easier to serve.

I remember the first time I made these for my family. My husband was skeptical about the “cheese crust,” but one bite later, he was hooked. It’s those moments at the table—watching my kids try something new and loving it—that remind me why I started RecipeChic in the first place.