Cheesy Philly Cheesesteak Roll Ups
There’s something uniquely satisfying about taking the soul of a beloved sandwich and transforming it into something new. That’s exactly what we’re doing today with these Philly Cheesesteak Roll Ups. We’re capturing all the glorious, savoury essence of a classic Philly Cheesesteak—the thinly sliced, sizzling steak, the sweet, caramelised onions and peppers, and of course, that torrent of molten cheese—and wrapping it all up in a warm, crisp tortilla. It’s a handheld marvel that delivers all the flavour without the need for a giant roll of bread.
I stumbled upon this combination by accident one evening when I had leftover steak and some tortillas that needed using up, and it’s been a staple in our home ever since. It’s the kind of meal that feels like a treat but comes together in a flash. The magic happens when you pan-fry the roll-ups; the tortilla becomes golden and slightly crunchy, creating a perfect contrast to the soft, cheesy, beefy filling inside. It’s a texture and flavour combination that just works so wonderfully.
This recipe is ideal when you want a dinner that’s a bit more fun and interactive than the usual. It’s great for a laid-back weekend lunch, a casual get-together with friends, or even as a hearty snack for game day. If you love savoury, satisfying meals that bring everyone to the table with a smile, I think you’re going to really enjoy these Philly Roll Ups. For another meal that puts a fun twist on a classic, you might also like my Cheeseburger Lasagna Recipe.
Recipe Overview
These Philly Cheesesteak Roll Ups deliver a rich, savoury experience in every bite. Expect tender, well-seasoned steak mingled with sweet, soft onions and peppers, all bound together by gloriously melty provolone and mozzarella cheese. The final pan-fry in a little butter gives the tortilla a fantastic golden-brown crispness that seals the deal. After a few tests, I found that a combination of provolone for its sharp flavour and mozzarella for its superior ‘cheese-pull’ effect is the ultimate duo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people (makes 8 roll ups)
- Difficulty: Easy
Why You’ll Love This Philly Cheesesteak Roll Ups
- Genuine Flavour: Each bite delivers the authentic taste of a cheesesteak – savoury, thinly sliced beef, sweet caramelised onions, and that essential gooey, melted provolone cheese, all hugged by a warm, toasted tortilla.
- Ready in 30 Minutes: The entire meal comes together in about half an hour, making it a fantastic and flavourful option for those busy weeknights when you want something special without the fuss.
- Flexible Recipe: This recipe is incredibly adaptable. Don’t have steak? Finely sliced chicken works beautifully. Want more veg? Add some sautéed mushrooms. Feel like some heat? A few chopped jalapeños will do the trick.
- Great for Casual Gatherings: They are brilliant for a game day spread, a relaxed family dinner, or when you have friends over for a casual bite. They are easy to eat and everyone seems to love them.
- Family Tested: My husband, who’s usually picky about anything ‘non-traditional’, asked for seconds! That’s always the true sign of a winning recipe in my house.
Ingredients You’ll Need
For the most tender steak, I always try to get a good quality ribeye or sirloin from my local butcher. The marbling in these cuts results in a much more succulent filling. If you can only find pre-packaged steak, that’s perfectly fine too; the key is slicing it as thinly as possible.
- 450g ribeye or sirloin steak, very thinly sliced
- 1 tbsp olive oil
- 1 large white onion, finely sliced
- 1 green bell pepper, finely sliced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp light soy sauce
- ½ tsp black pepper, freshly ground
- ¼ tsp salt
- 8 slices provolone cheese
- 100g mozzarella cheese, grated
- 8 large flour tortillas
- 30g unsalted butter, for frying
Sophia’s Tip: Pop your steak in the freezer for about 20-30 minutes before you plan to cook. This firms it up just enough, making it so much easier to get those paper-thin slices that are key to the genuine cheesesteak texture.
How to Make Philly Cheesesteak Roll Ups
The process for these roll ups is straightforward. We’ll start by sautéing the vegetables to bring out their sweetness, then quickly cook the steak before combining everything with the cheese for the ultimate filling.
- Prepare the Steak: If you haven’t already, slice your partially frozen steak as thinly as you can against the grain. Season the slices with the salt and black pepper and set aside.
- Sauté the Vegetables: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the sliced onion and green pepper and cook, stirring occasionally, for 6-8 minutes, until they are soft and the onions are translucent and starting to sweeten. Add the minced garlic and cook for one more minute until fragrant. Remove the vegetables from the pan and set them aside.
- Cook the Steak: In the same pan, increase the heat to medium-high. Add the sliced steak in a single layer (you may need to do this in two batches). Cook for 1-2 minutes per side, until just browned. The thin slices will cook very quickly. Don’t overcrowd the pan and don’t overcook the meat, or it will become tough.
- Combine the Filling: Return the cooked vegetables to the pan with the steak. Reduce the heat to low. Stir in the Worcestershire sauce and soy sauce, ensuring everything is well-coated. Turn off the heat.
- Add the Cheeses: Add the grated mozzarella to the pan and stir through the beef and vegetable mixture until it just begins to melt. This will help bind the filling together.
- Assemble the Roll Ups: Lay a tortilla flat. Place one slice of provolone cheese slightly off-centre. Spoon about one-eighth of the beef mixture on top of the cheese. What works best for me is letting the filling cool for just a minute or two; this makes the tortillas much easier to roll without tearing.
- Roll Them Tight: Fold in the sides of the tortilla, then roll it up tightly from the bottom, like a burrito. Repeat with the remaining tortillas and filling.
- Pan-Fry to Perfection: Melt half the butter in a clean, large frying pan over a medium heat. Carefully place four of the roll ups in the pan, seam-side down. Cook for 2-3 minutes per side, until the tortilla is golden brown, crisp, and the cheese inside is completely melted and gooey. Repeat with the remaining butter and roll ups. Serve immediately.
Tips From My Kitchen
- Temperature Control: When you’re cooking the steak, resist the urge to use a scorching hot pan. A steady medium-high heat is all you need to get a good sear on the thin slices without overcooking them and making them chewy.
- The Secret Step: I learned that adding that small splash of Worcestershire and soy sauce is non-negotiable. It adds a deep, savoury, umami note that really amplifies the beefy flavour and makes the filling taste so much richer.
- Make-Ahead: The beef and vegetable filling is ideal for prepping in advance. You can cook it up to two days ahead of time and store it in an airtight container in the fridge. When you’re ready to serve, gently reheat the filling in a pan, then assemble and fry the roll ups as directed.
- Storage: Store any leftover roll ups in an airtight container in the fridge for up to 3 days. To reheat, I highly recommend using a dry frying pan or an air fryer. This will help re-crisp the tortilla, which a microwave just can’t do.
Delicious Variations to Try
One of the best things about this recipe is how easy it is to customise. Here are a few ideas to get you started:
- Spicy Version: For a bit of a kick, add one finely chopped red chilli or a generous pinch of red pepper flakes when you sauté the onions and peppers. A few slices of pickled jalapeños added to the filling also works wonders.
- Vegetarian Option: Swap the steak for 500g of sliced portobello or chestnut mushrooms. Sauté them until they’ve released their liquid and started to brown nicely before adding the peppers and onions.
- Different Protein: This recipe is fantastic with thinly sliced chicken breast or thighs. Cook the chicken through before adding the vegetables back to the pan. It’s also a brilliant way to use up leftover roast beef.
What to Serve With Philly Cheesesteak Roll Ups
These roll ups are quite hearty on their own, but a few simple sides can round out the meal beautifully.
- A crisp green salad with a sharp, lemony vinaigrette provides a fresh contrast to the rich, cheesy filling.
- A bowl of oven-baked chips or sweet potato fries is a natural pairing. For another great handheld snack to serve alongside, my Bacon Brown Sugar Chicken Tenders are always a huge hit.
- For drinks, a cold American-style lager or a soft, low-tannin red wine like a Merlot stands up well to the savoury beef and cheese.
- And if you’re thinking about dessert, some simple and delicious Biscoff Truffles would be a perfect finish.
Frequently Asked Questions
Philly Cheesesteak Roll Ups
Ingredients
Method
- Prepare the Steak: If you haven't already, slice your partially frozen steak as thinly as you can against the grain. Season the slices with the salt and black pepper and set aside.
- Sauté the Vegetables: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the sliced onion and green pepper and cook, stirring occasionally, for 6-8 minutes, until they are soft and the onions are translucent and starting to sweeten. Add the minced garlic and cook for one more minute until fragrant. Remove the vegetables from the pan and set them aside.
- Cook the Steak: In the same pan, increase the heat to medium-high. Add the sliced steak in a single layer (you may need to do this in two batches). Cook for 1-2 minutes per side, until just browned. The thin slices will cook very quickly. Don’t overcrowd the pan and don’t overcook the meat, or it will become tough.
- Combine the Filling: Return the cooked vegetables to the pan with the steak. Reduce the heat to low. Stir in the Worcestershire sauce and soy sauce, ensuring everything is well-coated. Turn off the heat.
- Add the Cheeses: Add the grated mozzarella to the pan and stir through the beef and vegetable mixture until it just begins to melt. This will help bind the filling together.
- Assemble the Roll Ups: Lay a tortilla flat. Place one slice of provolone cheese slightly off-centre. Spoon about one-eighth of the beef mixture on top of the cheese. What works best for me is letting the filling cool for just a minute or two; this makes the tortillas much easier to roll without tearing.
- Roll Them Tight: Fold in the sides of the tortilla, then roll it up tightly from the bottom, like a burrito. Repeat with the remaining tortillas and filling.
- Pan-Fry to Perfection: Melt half the butter in a clean, large frying pan over a medium heat. Carefully place four of the roll ups in the pan, seam-side down. Cook for 2-3 minutes per side, until the tortilla is golden brown, crisp, and the cheese inside is completely melted and gooey. Repeat with the remaining butter and roll ups. Serve immediately.
Notes
I really hope you give these Philly Cheesesteak Roll Ups a try. They are such a fun, satisfying, and delicious way to enjoy those classic flavours in a new and exciting format. They’ve become a real favourite in my kitchen, and I’m sure they will in yours too. If you make them, please drop a comment below and let me know how they turned out!
Happy cooking,
Sophia
