Philly Cheesesteak Rollups are delicious with their thinly sliced meat, peppers, onions and cheese rolled up in a flour tortilla.Makes 8 Rollups
1poundthinly sliced sirloin or ribeye meat
1cup pepper jack cheese, or cheese of your choice
2tbspbuttermore or less to your liking
seasoning for meat (season salt or salt and pepper), to taste
Cheese Saucelink 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.
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!