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
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.
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.
Roll out one piece of dinner roll dough to flatten. In the center place 1 1/2 ounces of shredded provolone cheese. Top with a spoonful of the pepper and onion mixture and a few slices of the cooked steak. Seal the filling inside the roll dough, and place in the cast-iron skillet seam side down. Continue with remaining roll dough and filling.
In a small bowl, whisk together melted butter, minced garlic and parsley. Brush the rolls with the butter mixture and bake until golden brown, about 15 to 20 minutes.
When baked, remove the rolls and brush them with more garlic butter. Garnish with parsley, and serve immediately with Cheez Whiz cheese for dipping.
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