Introduction
If you love the bold flavors of a Philly cheesesteak but want a fun and shareable twist, then this Cheesesteak Roll-Ups Recipe is going to be your new favorite. These bite-sized delights combine tender beef, gooey melted cheese, and savory peppers and onions all wrapped up in a soft roll or dough. Perfect for parties, game nights, or even weeknight dinners, these roll-ups bring everything you crave about a cheesesteak into a handheld format.
In this article, you’ll learn everything you need to make the best Cheesesteak Roll-Ups at home. From choosing the right cut of beef to mastering the wrapping technique, we’ll cover it all in detail.
For a bit of history on the dish that inspired this recipe, you can explore the history of the cheesesteak and see how it became one of the most iconic American sandwiches.
What Are Cheesesteak Roll-Ups?
Cheesesteak Roll-Ups are a creative variation of the classic Philly cheesesteak sandwich. Instead of serving the meat, cheese, and peppers on a hoagie roll, you roll them inside:
- Pizza dough or crescent roll dough for a golden, bread-like shell
- Puff pastry for a buttery, flaky texture
- Cheese wraps for a low-carb or keto-friendly option
This makes them incredibly versatile. They can be sliced into pinwheels for appetizers, baked as handheld rolls for dinner, or made in a skillet with cheese shells for a carb-free twist.
Think of them as Philly cheesesteak meets party finger food — flavorful, satisfying, and endlessly customizable.
Ingredient for Cheesesteak Roll-Ups Recipe
The secret to great Cheesesteak Roll-Ups lies in ingredient choice. Here’s a breakdown of what you’ll need and why it matters:
Beef Options
- Ribeye Steak (traditional) — tender and flavorful, the best choice if you want authenticity
- Flank or Skirt Steak — leaner, needs thin slicing against the grain
- Deli Roast Beef — convenient, pre-cooked option for quick assembly
- Ground Beef — budget-friendly, cooks fast, and still tasty
Cheese Choices
- Provolone — mild, creamy melt, classic for Philly style
- American Cheese — smooth and melty, adds nostalgia
- Mozzarella or Monterey Jack — stretchy, gooey pull
- Cheddar Blend — sharp flavor, slightly different but delicious
Vegetables
- Onions — sautéed until golden and sweet
- Green Bell Peppers — mild crunch and signature cheesesteak flavor
- Mushrooms (optional) — add umami depth
Wrap or Dough Options
- Pizza Dough — flexible, chewy, widely available
- Crescent Dough — pre-cut triangles make rolling easy
- Puff Pastry — buttery, light layers
- Cheese Wraps — perfect for low-carb or gluten-free variations
Seasonings & Condiments
- Salt & Pepper — to taste
- Garlic Powder — boosts flavor
- Worcestershire Sauce — adds depth and savory notes
- Steak Seasoning — optional for extra punch
- Egg Wash — helps seal dough edges and adds shine
Equipment & Prep Checklist
Before you start cooking, it helps to have everything ready. Here’s what you’ll need:
- Skillet or griddle (cast iron preferred for best sear)
- Sharp chef’s knife
- Cutting board
- Rolling pin (if using pizza dough)
- Baking sheet lined with parchment paper
- Instant-read thermometer
- Small bowl for egg wash
- Silicone brush for spreading egg wash
Prep tips:
- Place steak in the freezer for 30 minutes to make slicing thin easier
- Shred cheese ahead of time for quick assembly
- Preheat your oven before rolling up the dough
- Chop onions, peppers, and mushrooms before cooking for smooth workflow
Step-by-Step Recipe Guide
Here’s the full process for making Cheesesteak Roll-Ups at home:
Step 1: Prepare the Meat
- Slightly freeze steak to firm it up
- Use a sharp knife to slice very thinly against the grain
- If using ground beef, break it up in the skillet with seasoning
- Cook meat on medium-high until browned, add Worcestershire sauce, and stir in onions and peppers
Step 2: Cook the Vegetables
- Heat oil in a skillet
- Sauté onions until translucent and slightly caramelized
- Add bell peppers and mushrooms (if using)
- Season lightly with salt and pepper
Step 3: Combine Filling
- Return beef to skillet with vegetables
- Toss everything together so flavors meld
- Sprinkle with shredded provolone or mozzarella
- Stir until cheese begins to melt and bind mixture
Step 4: Assemble Roll-Ups
Depending on the type of wrapper:
For Pizza or Crescent Dough
- Roll out dough into a rectangle
- Spread filling evenly across
- Roll tightly into a log
- Seal edges with egg wash
- Slice into pinwheels or leave as log
For Puff Pastry
- Thaw pastry sheet until pliable
- Spread filling, roll into log, and slice into spirals
For Cheese Wraps (Keto)
- Place cheese slices on parchment
- Bake until bubbly and pliable
- Quickly add filling and roll before cheese hardens
Step 5: Bake or Finish
- Place rolls on baking sheet
- Brush tops with egg wash
- Bake at 375°F (190°C) for 18–22 minutes until golden brown
- For cheese-wrap style, no baking is needed after rolling
Step 6: Rest and Serve
- Let roll-ups rest for 5 minutes before slicing
- Serve with dipping sauces like ranch, garlic aioli, or cheese sauce
- Garnish with fresh parsley if desired
Variations & Recipe Swaps
One of the best things about Cheesesteak Roll-Ups is how adaptable they are. You can adjust them for different occasions, diets, and flavor preferences. Here are some popular variations:
1. Low-Carb / Keto Roll-Ups
- Replace dough with melted cheese wraps.
- Bake cheese slices until bubbly, then roll in steak and peppers before it hardens.
- Works great with mozzarella, provolone, or cheddar.
- Add a bit of cream cheese to filling for extra binding.
2. Mini Party Pinwheels
- Use crescent dough or puff pastry.
- Roll into a log and slice into 1-inch pinwheels.
- Bake until golden and crisp.
- Perfect for appetizers, game nights, and holiday parties.
3. Vegetarian Cheesesteak Roll-Ups
- Swap steak with sautéed mushrooms, onions, and peppers.
- Add seitan or soy-based strips for a meat-like texture.
- Use smoked provolone or gouda to add depth.
4. Spicy Cheesesteak Roll-Ups
- Add jalapeños or hot banana peppers.
- Use pepper jack cheese for extra kick.
- Drizzle with sriracha mayo for serving.
6. Sheet-Pan Style
- Spread pizza dough across a sheet pan.
- Layer beef, veggies, and cheese.
- Roll up jelly-roll style, bake, then slice into large rolls.
Troubleshooting & Pro Tips
Even simple recipes have challenges. Here are expert tips to make sure your Cheesesteak Roll-Ups turn out perfect every time.
Preventing Soggy Dough
- Drain excess grease from beef before rolling.
- Pre-cook veggies until liquid evaporates.
- Par-bake dough for 3–4 minutes before filling.
Rolling & Sealing Tricks
- Don’t overstuff — this causes tearing or leaks.
- Use an egg wash to seal seams tightly.
- Always roll tightly but gently to avoid breaking dough.
Cheese Wrap Issues
- If cheese cools too fast, it will crack. Work quickly.
- Use parchment paper to prevent sticking.
- Allow cheese wraps to rest briefly before cutting.
Getting the Perfect Sear
- Cook steak slices on a very hot skillet for 1–2 minutes per side.
- Avoid overcrowding the pan — it should sizzle, not steam.
Presentation Tips
- For pinwheels, use a serrated knife to slice cleanly.
- Garnish with parsley or drizzle with sauce for color.
- Serve on a wooden board for a rustic, party-ready look.
Make-Ahead, Freezing & Storage
One reason Cheesesteak Roll-Ups are so popular is that they’re easy to prep ahead and store. Here’s how to manage leftovers or batch cooking:
Make-Ahead
- Assemble roll-ups a day in advance.
- Store covered in the refrigerator until ready to bake.
- Brush with egg wash just before baking for best results.
Freezing Before Baking
- Roll and slice as usual.
- Place on a baking sheet and freeze individually.
- Once firm, transfer to a freezer bag.
- Bake directly from frozen — just add 5–10 minutes to baking time.
Storing Leftovers
- Keep baked roll-ups in an airtight container in the fridge for 3–4 days.
- Separate layers with parchment to prevent sticking.
Reheating Tips
- Oven: 350°F (175°C) for 8–10 minutes — best for crisping.
- Air Fryer: 375°F (190°C) for 5–6 minutes.
- Microwave: Quick option, but may soften dough.
With these methods, you can enjoy Cheesesteak Roll-Ups anytime, whether freshly baked or reheated.
Serving Suggestions & Pairings
Roll-ups are versatile and can be served in many ways depending on the occasion.
Dipping Sauces
- Garlic Aioli
- Spicy Ketchup
- Ranch Dressing
- Beer Cheese Sauce
- Chipotle Mayo
Side Dishes
- French fries or potato wedges
- A crisp green salad
- Coleslaw or creamy slaw
- Pickles and chips for casual serving
- Roasted vegetables for a more filling meal
Beverage Pairings
- Ice-cold beer (lager, pale ale, or stout)
- Cola or root beer for classic diner vibes
- Sparkling water with lemon for a light option
These suggestions make Cheesesteak Roll-Ups shine whether you’re hosting a party or serving a family dinner.
Frequently Asked Questions (FAQ)
Here are answers to the most common questions people have about Cheesesteak Roll-Ups.
1. Can I make cheesesteak roll-ups ahead of time?
Yes. You can assemble them a day ahead, refrigerate, and bake when ready. For longer storage, freeze them before baking.
2. What’s the best cheese for roll-ups?
Provolone is the classic choice, but mozzarella, American cheese, or Monterey Jack also work beautifully. For a spicier kick, try pepper jack.
3. Can I use deli roast beef instead of fresh steak?
Absolutely. Deli roast beef saves prep time. However, fresh steak offers more texture and flavor. If using deli slices, sauté lightly with onions before rolling.
4. How do I slice steak thinly at home?
Place steak in the freezer for about 30 minutes until firm. Then use a sharp knife to cut thin slices against the grain. This ensures tenderness.
5. Are cheesesteak roll-ups keto-friendly?
Yes — if you make them with cheese wraps or low-carb dough. Traditional crescent or puff pastry adds carbs.
Conclusion
If you’re craving the bold, savory flavors of a Philly cheesesteak but want something fun, handheld, and perfect for sharing, this Cheesesteak Roll-Ups Recipe delivers on every level. The combination of juicy steak, melty cheese, and soft golden wraps makes it an instant crowd-pleaser for family dinners, game-day snacks, or casual get-togethers.
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Cheesesteak Roll-Ups Recipe
- Total Time: PT35M
- Yield: 6 roll-ups 1x
Description
Cheesesteak Roll-Ups are a fun twist on the classic Philly cheesesteak, filled with tender beef, peppers, onions, and gooey cheese, all wrapped in a golden tortilla. Perfect for an easy weeknight dinner, game-day appetizer, or a family-friendly meal that’s quick, hearty, and absolutely delicious.
Ingredients
- 1 lb thinly sliced sirloin steak (or deli roast beef for a shortcut)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1 cup shredded provolone or mozzarella cheese
- 6–8 large flour tortillas
Instructions
- Cook the Steak & Veggies
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Add the sliced steak, season with garlic powder, onion powder, salt, and pepper. Cook until browned, about 4–5 minutes.
- Remove steak from the skillet and set aside.
- Sauté Onions & Peppers
- In the same skillet, add the remaining olive oil.
- Toss in the sliced onions and bell peppers. Cook until tender and slightly caramelized, about 6–8 minutes.
- Assemble Roll-Ups
- Lay out a tortilla, sprinkle with some shredded cheese.
- Add a portion of steak and sautéed peppers/onions.
- Roll the tortilla tightly into a log, seam side down.
- Cook the Roll-Ups
- Heat a clean skillet or griddle over medium heat.
- Place roll-ups seam side down and cook until golden and crispy, turning to toast evenly on all sides (about 2–3 minutes per side).
- Serve
- Slice in half and serve hot with extra cheese sauce or a side of ranch for dipping.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Dinner
- Method: Stovetop + Skillet Toasting
- Cuisine: American
Nutrition
- Calories: 310kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg