Philly CheeseSteak Rollups | Queen B's Incredible Edibles

Philly Cheesesteak Rollups

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Philly Cheesesteak Rollups

  • 6 slices sandwich steak – allow to sit at room temp for about 15 minutes
  • 6 slices aged provolone
  • 1 bell pepper – sliced thin
  • 1/4 red onion – sliced thin
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper

Thrive Market

Use a paper towel to fully dry sandwich steak and separate on a plate to assemble. Salt and pepper and take one slice of provolone, layering peppers and onions on top. Grab at the edge and roll all, placing seam side down. Salt and pepper outside as well.

Preheat a 12-inch nonstick skillet over medium heat, adding about 1 tablespoon olive oil. Place steak roll-ups seam side down. This will help them brown and stick together. Cook 2 minutes per side, developing a nice crust before adding Worcestershire sauce. Turn heat to low and allow sauce to reduce slightly. Serve immediately.

Meat and cheese…


One love story that always has a happy ending! In my world, anyway.

I keep telling myself that I’ll eventually make the short drive to Philly and get a real authentic cheesesteak one day, but, since I barely like driving to the grocery store, the odds are not really playing well in my favor. So, I’ve had to improvise and make my own. And, we already know the carb thing, so clearly, bread was a hard pass. As well as that fake orange cheese. That was gonna be a no for me, dawg. But these philly cheesesteak rollups!? A really big YES!

I really love these thin slices of steak, they’re dirt cheap and take care of my red meat cravings whenever they strike. When I decided to cut bread, I worried I wasn’t going to have a use for them, but low and behold, my little food obsessed mind created these bad boys.

I used a very thin sliced aged provolone and feel like that strong flavor was EXACTLY what was needed here. Each bite has that melty, salty goodness that we all crave. Also! Some of the cheese oozes out while these Philly cheesesteak rollups cook, and seriously, there’s nothing better than slightly browned, crunchy cheese, amirite?! Mixed with that little bit of Worcestershire… Oh. Em. GEE! Heaven.

The veggies stay crisp and offer such a good texture with that extra bit of crunch. All in all, I always dig turning a sandwich into a knife and fork situation.

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2017-12-02T18:47:32+00:00

2 Comments

  1. sdf December 12, 2017 at 6:27 pm - Reply

    n u t r i t i o n d e t a i l s

    • Queen B December 12, 2017 at 6:46 pm - Reply

      All I can say is this –

      Fun fact: nutrition labels are allowed to be as far as 20% off. Think about that for a moment. This is negligible for small items, but for things like a meal, that can throw things way off. Think about an “under 600 calories” option: if the meal says it’s 600 calories, it could actually be 720 calories. That’s kind of a lot.

      Because serving sizes, ingredients used and personal preference varies so much, I find it is much easier for those counting to do their own tracking, as opposed to my version of my own recipe.

      Nutrition details are a slippery slope I’m not prepared to sled down at this point. My Fitness Pal works wonders with ingredients and I think is easy enough for people calculate their own nutrition facts with.

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