Philly Cheesesteak Rolls Recipe
Philly Cheesesteak Rolls Recipe photo by Taste of Home
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Philly Cheesesteak Rolls Recipe

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My light take on cheesesteak gets straight to the tender meat, creamy cheese and sweet-and-tangy veggies. —Paige Day, North Augusta, SC
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 4 servings


  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, halved and sliced
  • 1 small green pepper, cut into thin strips
  • 1 beef top round steak (1 pound)
  • 4 wedges The Laughing Cow light Swiss cheese
  • 1/4 teaspoon pepper
  • 3 cups hot mashed potatoes (made with fat-free milk)

Nutritional Facts

1 roll with 3/4 cup mashed potatoes: 364 calories, 10g fat (3g saturated fat), 68mg cholesterol, 822mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.


  1. Preheat oven to 450°. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion and green pepper; cook and stir until tender, 8-10 minutes. Remove from pan; cool slightly.
  2. Cut steak into four pieces; pound with a meat mallet to 1/4-in. thickness. Spread with cheese. Sprinkle with pepper; top with mushroom mixture. Roll up from a short side; secure with toothpicks. Place in a foil-lined 15x10x1-in. baking pan.
  3. Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 12-17 minutes. Let stand 5 minutes before serving. Serve with mashed potatoes. Yield: 4 servings.
Originally published as Philly Cheesesteak Rolls in Taste of Home December 2015, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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pajamaangel User ID: 1603339 251703
Reviewed Jul. 21, 2016

"These turned out pretty good. I did salt and pepper the steaks after they were rolled up, too. The time was off on these though. I could have baked them less and been perfectly happy."

i_like_pie User ID: 1201160 242797
Reviewed Jan. 29, 2016

"Overall I liked these because they were something different, but next time I will definitely add salt. Also, just personal preference, but I think I'll use mozzarella instead of Swiss. I had a hard time getting the meat as thin as I wanted, so some of it didn't seem as done as it should have been while other parts were. So I wonder if the rolling is necessary. Maybe it could be baked flat with the cheese on veggies on top?"

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