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Philly Cheesesteak Rolls

Golden rolls filled with steak, onions, peppers, and gooey provolone cheese – a handheld twist on the Philly classic.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: American, Philadelphia
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb thinly sliced steak ribeye or sirloin
  • 1 tbsp olive oil
  • 1 onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • salt and pepper to taste
  • 1 tsp garlic powder
Assembly
  • 1 package egg roll wrappers or small flour tortillas
  • 8 slices provolone cheese cut in halves
  • 1 egg beaten, for sealing
  • cooking spray or melted butter

Equipment

  • Skillet
  • Mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

  1. Heat olive oil in skillet. Cook steak until browned; remove and set aside.
  2. Cook onions and peppers in skillet until soft. Season with garlic powder, salt, and pepper.
  3. Mix steak back into vegetables. Let filling cool slightly.
  4. Lay out egg roll wrapper. Add cheese and steak mixture. Fold sides, roll tightly, seal with egg wash.
  5. Place rolls on baking sheet. Brush with butter or spray. Bake at 400°F (200°C) for 12–15 minutes until golden.
  6. Serve hot with dipping sauce.

Notes

For a crispier option, deep fry instead of baking. Rolls can be frozen unbaked and cooked later.