Philly Cheese Steak Roll Ups

Ingredients

• 1 tubepizza dough
• 340 g (12 oz)thinly sliced beef (12 slices deli roast beef, packaged cheese steak meat, or very thinly sliced ribeye that has been browned)
• 1 tablespoonolive oil
• 1 package (227 g / 8 oz)mushrooms, thinly sliced
• 1 smallonion, thinly sliced
• 1bell pepper, thinly sliced
• 12 slicesprovolone cheese

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Coat a 33 × 23 cm (13 × 9 inch) baking dish with non-stick spray and set it aside.

2. 2

   Cook the vegetables

   Heat the olive oil in a large frying pan over a medium-high heat. Add the mushrooms, onion and pepper, and sauté until soft. Take the pan off the heat and leave the vegetables to cool.

3. 3

   Brown the ribeye

   If using very thinly sliced ribeye, brown it lightly first. Shaved beef does not need pre-cooking; it will cook in the oven.

4. 4

   Unroll the dough

   Roll the tube of pizza dough out onto a large chopping board.

5. 5

   Add the filling

   Arrange a layer of meat over the dough. Add the sautéed vegetables, then cover them with the provolone slices.

6. 6

   Roll and seal

   Roll the dough tightly over the filling, continuing towards the far edge. Pinch the ends together to seal.

7. 7

   Slice the rolls

   With a sharp knife, cut the roll into 12 pieces. Arrange them in the prepared baking dish.

8. 8

   Bake until cooked

   Bake for 14–16 minutes, until the cheese has melted and the dough is fully cooked.

9. 9

   Serve straight away

   Serve the roll-ups immediately.

What are Philly cheese steak roll-ups?

They are a baked, rolled-up take on the Philly cheesesteak, the sandwich associated with Philadelphia and made with beef and cheese. Here, pizza dough holds the filling together, so the result is easy to portion into individual pieces.

This version includes mushrooms, onion and pepper alongside the beef and provolone. Sautéing the vegetables first softens them and helps avoid adding excess moisture to the dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 28g protein, 9g carbs, 30g fat.

The pizza dough supplies most of the carbohydrates, while the beef contributes much of the protein. Provolone and olive oil provide much of the fat, with additional protein from the beef and cheese. Serve a roll-up with salad or extra vegetables for a more balanced plate.

Choosing the beef

Deli roast beef: the recipe allows for 12 slices, which can be laid over the dough as a single layer. Packaged cheese steak meat is another option.

Ribeye: use very thin slices and brown them lightly before assembling. Shaved beef can go into the roll uncooked, as the method says it will cook while baking.

Soften the vegetables first

Cook the sliced mushrooms, onion and pepper in olive oil until soft, then let them cool before adding them to the dough. This gives them a head start and makes the filling easier to roll.

Spread the vegetables evenly over the meat rather than piling them in one place. A more even layer makes it easier to roll and slice the dough.

Roll and slice neatly

Keep the dough roll tight as you work towards the far edge, then pinch the ends closed. This helps keep the filling enclosed when you cut the roll into pieces.

Use a sharp knife to make 12 slices. If the roll shifts as you cut, steady it gently and use a decisive downward motion.

Check the bake

Bake at 175°C for 14–16 minutes. The recipe’s cues are melted cheese and dough that is fully cooked.

If the tops look done before the dough in the centre is cooked, give the rolls more time and check again. Avoid relying on colour alone to judge the dough.

Serving ideas

Serve the rolls straight from the oven while the provolone is melted. For a fuller plate, add a crisp salad or a side of vegetables.

As an appetiser, arrange the 12 pieces on a serving plate so guests can take them individually. They can also be served as a casual main meal.

Recipe notes & tips

• Let the sautéed vegetables cool before spreading them over the dough.
• Slice the vegetables thinly so they soften evenly in the pan.
• Use a large chopping board to give yourself room to unroll and fill the dough.
• Pinch both ends of the dough roll closed before slicing.
• Use a sharp knife to cut the roll into 12 pieces.
• Check that the dough is fully cooked before serving.

Variations

• Use roast beef: layer 12 slices of deli roast beef over the dough.
• Choose ribeye: brown very thinly sliced ribeye lightly before assembling.
• Try shaved beef: add it without pre-cooking, as directed in the recipe.
• Change the vegetables: use the listed mushrooms, onion and pepper in different proportions while keeping the total filling manageable.
• Serve as appetisers: cut the roll into 12 pieces and offer them individually.

Common mistakes to avoid

• Adding hot vegetables: let them cool first so they are easier to handle on the dough.
• Skipping the ribeye browning: lightly brown very thin ribeye before filling the roll.
• Using thick beef slices: choose thinly sliced beef so it fits neatly in the roll.
• Rolling loosely: keep the dough snug around the filling and pinch the ends shut.
• Cutting with a blunt knife: use a sharp knife to make clean slices without squashing the roll.
• Underbaking the dough: bake until the cheese is melted and the dough is fully cooked.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until warmed through; the dough may soften when reheated in a microwave.

Frequently asked questions