CHEESESTEAK ROLL UPS RECIPES

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PHILLY CHEESESTEAK ROLL-UPS RECIPE - PILLSBURY.COM



Philly Cheesesteak Roll-Ups Recipe - Pillsbury.com image

These easy-to-make (five-ingredient!) party appetizers are sure to be a hit with your crowd.

Provided by Holly Lofthouse

Total Time 40 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 5

9 oz (2 portions) thinly sliced frozen sandwich steaks
1 cup chopped red and green bell peppers
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/2 cup chive & onion cream cheese spread
Alfredo pasta sauce, heated, for dipping

Steps:

  • Heat oven to 375°F. Line a large cookie sheet with cooking parchment paper.
  • In 10-inch non-stick skillet, cook sandwich steaks as directed on package until browned and cooked through. Place on paper towel; chop. In 8-inch non-stick skillet over medium heat; cook peppers, stirring occasionally until tender.
  • Unroll crescent dough onto work surface; press into 12x8-inch rectangle. Spread 1/2 cup chive & onion cream cheese spread evenly over crescent dough. Top with cooked steaks and bell peppers
  • Starting at one long end, roll dough up tightly. Pinch at seam to seal. Cut roll into 12 (1-inch) slices.
  • Place slices 2 inches apart on cookie sheet. Bake 14 to 16 minutes or until golden brown. Let stand 5 minutes before serving. Serve with heated Alfredo pasta sauce.

Nutrition Facts : Calories 150 , CarbohydrateContent 12 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 3 g, TransFatContent 0 g

CHEESESTEAK ROLL-UPS RECIPE BY TASTY



Cheesesteak Roll-Ups Recipe by Tasty image

Here's what you need: vegetable oil, white onion, red bell pepper, green bell pepper, kosher salt, garlic powder, pepper, flank steak, provolone cheese

Provided by Frank Tiu

Yield 4 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
1 white onion, sliced
1 red bell pepper, seeded and sliced
green bell pepper, seeded and sliced
1 tablespoon kosher salt, plus 2 teaspoons, divided
1 teaspoon garlic powder
1 tablespoon pepper, plus 1 teaspoon, divided
2 lb flank steak
14 slices provolone cheese, divided

Steps:

  • Preheat the oven to 425°F (220°C).
  • Heat the vegetable oil in a large pan over high heat. Add the onion and cook for 10 minutes, until translucent and the edges start to brown.
  • Push the onion to one side of the pan and add the red and green bell peppers to the pan. Season with 2 teaspoons of salt, 1 teaspoon of garlic powder, and 1 teaspoon of pepper, and cook until the peppers soften, about 5 minutes. Remove from the pan and set aside.
  • Place the steak on the cutting board, and cover with a piece of plastic wrap. Pound with a meat mallet or rolling pin to about ½-inch (1 ¼ cm) thick.
  • Remove the plastic wrap and season the steak on both sides with 1 tablespoon of salt and 1 tablespoon of pepper.
  • Line 7 slices of Provolone cheese along the bottom edge of the steak. Place the sautéed vegetables on top.
  • Starting from the bottom, roll up the steak, encasing the cheese and vegetables inside.
  • Top with the remaining 7 slices of Provolone and secure with skewers or toothpicks.
  • Transfer the steak roll to a baking sheet and bake for 30 minutes, until cheese is melty and the steak is cooked through to your preference.
  • Rest for 10 minutes before slicing between the skewers and serving.
  • Enjoy!

Nutrition Facts : Calories 571 calories, CarbohydrateContent 10 grams, FatContent 27 grams, FiberContent 1 gram, ProteinContent 68 grams, SugarContent 5 grams

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