Cheesesteak Roll-Ups

for 4 servings

  • 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(910 g)
  • 14 slices provolone cheese, divided


  • 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.

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