Philly Cheesesteak Rollups

Pro tips

• Cook the steak filling completely and let it cool slightly before rolling to prevent cheese from splitting.
• Pat the diced peppers and onions dry with paper towels to reduce moisture and prevent soggy rollups.
• Watch for the edges to brown and the cheese to fully set (about 8–10 minutes) for optimal crispness.
• Spread cream cheese thinly on the mozzarella slice before adding the steak mixture to ensure even distribution.

Substitutions

• Shaved steak → thinly sliced roast beef or pastrami (same flavor profile, slightly different texture)
• Mozzarella cheese slices → provolone or American cheese slices (slightly different melt and flavor)
• Green bell pepper → red or yellow bell pepper (milder sweetness, same texture)

Storage & make-ahead

Store cooled rollups in an airtight container for up to 3 days. Reheat in a 350°F oven for 5–7 minutes until warmed through.

Can I make these ahead of time?

Yes. Assemble rollups on parchment, refrigerate up to 4 hours, then bake. No need to thaw before baking.

What temperature should the mozzarella be for rolling?

Use slices at room temperature so they're pliable. If straight from the fridge, let them sit 5 minutes before filling and rolling.

How do I prevent the rollups from falling apart while baking?

Place seam-side down on the baking sheet and don't overcrowd. The cheese will seal as it melts.

Can I use deli roast beef instead of shaved steak?

Yes, any thinly sliced deli meat works. Roast beef, pastrami, or corned beef all work well.

Are these gluten-free?

Yes, all ingredients are naturally gluten-free as long as the steak and seasonings contain no gluten additives.