- 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)
- 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.
- 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.
- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Philly Cheesesteak Rolls
"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."
"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?"