Philly Cheesesteak Stuffed Rolls

There are rolls and then there are rolls stuffed with the cheesy, beefy, caramelized onion awesomeness of a Philly cheesesteak.


  • 3 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • Sea salt, to taste
  • Black pepper, to taste
  • 1/2 pound thinly sliced ribeye steak
  • 2 (6-ounce) cans refrigerated dinner roll dough
  • 1/2 pound provolone cheese, shredded
  • 1/4 cup butter, melted
  • 1 teaspoon minced garlic
  • 3 tablespoons chopped parsley
  • 1 1/2 cups Cheez Whiz cheese dip


  1. Preheat oven to 375 degrees, and grease a 10-inch cast-iron skillet with butter. Heat a griddle pan over medium-high heat. Add olive oil and cook peppers and onion, stirring often, for about 8 minutes, until slightly caramelized. Add garlic and season with salt and pepper. Cook for another minute then push to the cooler side of the griddle.
  2. Place steak slices on griddle in one layer, and cook for about 2 minutes, flipping the meat while it cooks until it is no longer pink.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account?