Philly Cheesesteak Stuffed Rolls
There are rolls and then there are rolls stuffed with the cheesy, beefy, caramelized onion awesomeness of a Philly cheesesteak.
Author: Tastemade/Photo credit to tastemade.com
- 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
- ½ pound thinly sliced ribeye steak
- 2 (6-ounce) cans refrigerated dinner roll dough
- ½ pound provolone cheese, shredded
- ¼ cup butter, melted
- 1 teaspoon minced garlic
- 3 tablespoons chopped parsley
- 1½ 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 1½ 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.