Philly Cheesesteak Sandwiches are one of my favorite sandwiches! I could eat one daily and I order them quite often at restaurants. I love everything about a traditional Philly Cheesesteak sandwich. The soft and chewy bun, the thinly sliced beef steak meat loaded with peppers, onions (sometimes mushrooms-but never if I am sharing with the Butcher Man) and let’s not forget the cheese! It doesn’t matter what kind of cheese, there has to be cheese! I prefer pepper jack, provolone or cheese sauce (or all 3)! So I thought…why not try it rolled up in a flour tortilla like a taquito (because I love taquitos!)
The result was delicious! And I am glad I get to share it with you!
I started out with the Philly Cheesesteak Meat the Butcher Man carries at his store. The best kind of meat to use for a delicious Philly Cheesesteak is either a good beef sirloin sliced thinly or ribeye sliced thinly. Either one is great and will have great flavor and is can be sliced thin (really thin!). The Butcher Man sells thinly sliced Philly Cheesesteak Meat in a pack of 4 perfect portions (4 oz. each). They are patty-like portions that are frozen so the thinly sliced beef stays together until you place it in a hot skillet. As it cooks, you will see it slowly start to break apart and you are left with perfectly thinly sliced (almost shaved) beef! Perfect for a philly cheesesteak sandwich. If you can’t find anything like this at your local butcher shop or grocery store, than you should find a new one…just kidding…you can use a ribeye steak, or sirloin and have your butcher slice it thin. You don’t have to freeze your meat if you are cooking it right away, just cook it up fresh! But I do love having these 4 oz. portions on hand in the freezer, and the 4 oz. portions are perfect for a Philly cheesesteak sandwich! (Each 4 oz. portion makes 2 rollups or 1 cheesesteak sandwich).
I cook mine in a non-stick skillet, with a little butter, some season salt, salt and pepper and throw in some diced green peppers, diced onions and let it cook only until the meat starts to brown and the veggies are crisp-tender. (No mushy peppers and onions allowed!) If you are using 4 oz. portions you can cook them in portions or throw it all together and divide it up when rolling them!
After the meat and peppers/onions are sautéed, I roll them up. To roll them I spread some delicious cheese sauce on the flour tortilla first (I promise this is a must), then the meat with the peppers and onions, then finish it off with some shredded pepper jack cheese. Tightly roll them up and place them on a baking sheet (I always line mine with parchment paper for an easy cleanup and you don’t have to grease the pan). Bake them at 425 degrees for about 10 minutes or until the edges start to crisp up and brown.
Once they are baked I serve them with some Cheese Sauce for dipping! They are delicious and a nice change from the regular Philly Cheesesteak Sandwich!
Hope you enjoy!
Philly Cheesesteak Rollups
- 1 pound thinly sliced sirloin or ribeye meat
- 1 green pepper, diced
- 1 yellow onion, diced
- 1 cup pepper jack cheese, or cheese of your choice
- 8 flour tortillas
- 2 tbsp butter more or less to your liking
- seasoning for meat (season salt or salt and pepper), to taste
- Cheese Sauce link below-double if you want sauce for dipping
- Heat oven to 425 degrees. Prepare baking sheet with parchment paper or grease it.
- In a non-stick skillet, on medium heat, add your meat and saute with 1 tbsp of butter. You can divide your meat into 4-4 oz. portions and cook the portions separate. Each 4 oz. portion will make 2 rollups, or add it all in a pan and saute it all together. (see notes about meat and portions)
- After the meat has started to brown, add in the peppers, onions and 1 tbsp. of butter (if desired) and saute until the peppers, onions and meat are done to your liking. I like my veggies crisp-tender, so they still have a bit of a crunch to them. Season meat and veggies to your liking.
- After the peppers and onions are done and the meat is browned, remove from heat. Divide the meat and peppers into 8 equal portions.
- On a flour tortilla, spread some cheese sauce, one of the eight portions of the meat filling and then sprinkle some pepper jack cheese on top. Roll up the fillings in the tortilla and place on your baking sheet. Repeat with the rest of the meat portions and tortillas.
- After all 8 are rolled up and placed on baking sheet, place in the oven to bake for 10-15 or until the tortillas start to brown on the edges.
- Remove from the oven and serve.
- We love ours dipped in Cheese Sauce.
- These will stay good in your fridge for 3-4 days (any longer and the tortillas start to get too soft). You can reheat them in the microwave.
- You can also make these and freeze them for a quick and easy meal later on. Just roll them up, then place them in the freezer before baking. When ready to eat, bake them at 425 degrees and they will take about 20 minutes to heat through. They will stay good in your freezer for up to 6 months.
- The Butcher Man sells Philly Cheesesteak Meat in 4-4oz portions (total 1 lb. of meat). I use all 4 portions. Each portion makes 2 rollups for a total of 8 rollups. Having the meat divided into 4- 4 oz. portions makes it so easy to cook each portion individually and then you can add in whichever toppings people like in each portion. (It is also the perfect portion size for a Philly Cheesesteak sandwich on a bun). If your local butcher or grocery store doesn’t carry these smaller portions, you can ask them to thinly slice the ribeye or sirloin meat then you can divide them into 4 equal portions yourself and freeze until you are ready to cook it. You don’t have to freeze the meat before cooking it. If you are using it right away the fresh meat is just fine. If you are not using all 4 portions, freeze the meat to use later on. I love having it in my freezer for a fast and easy meal. You can also cook the entire pound of meat all together with peppers and onions and then split it into 8 portions after cooking for 8 rollups.
- We put Cheese sauce in the rollups and use it for dipping. We double the cheese sauce so we have enough for the filling and for dipping!
- You can make the rollups and freeze them before baking them for a fast and easy meal later on!