Baked Philly Cheesesteak Rolls

The weekend always makes me crave junk food. Well really, who am I kidding? I could eat junk food all the time. It’s not good for anyone though, and I try (sometimes) to make quasi-healthier stuff at home. I wanted something akin to a cheesesteak, but not exactly a cheesesteak. So I picked up some eggroll wrappers and made some Baked Philly Cheesesteak Rolls:

Baked Philly Cheesesteak Rolls

I sliced up some cubed steak, fried them, then rolled it up with some provolone and baked. They were good–Although I think they could’ve used more cheese.

Baked Philly Cheesesteak Rolls 2
But that’s just me.

Yield: 4

Baked Philly Cheesesteak Rolls

Baked Philly Cheesesteak Rolls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 lb. cubed steak
  • salt & pepper
  • 1 1/2 tsp. onion powder
  • 1/4 C steak sauce
  • 8 slices provolone, cut in half
  • 8 egg roll wrappers
  • water, for sealing
  • Cooking spray


Preheat the oven to 425 degrees F. Line a large baking sheet with foil and spray with cooking spray. Set aside.

Slice the cubed steak into the strips, about 1/4-inch thick. Season the meat with salt and pepper, and cook in a large skillet over medium-high heat until browned and no longer pink (about 4-5 minutes).

Stir in the steak sauce, tossing to coat, and cook another 1-2 minutes, until the sauce has thickened somewhat. Remove from the heat.

On a work surface, lay out one egg roll wrapper. Place half a slice of provolone in the center of the wrapper. Top with about 2 ounces of the steak and another slice of provolone. Brush all 4 edges of the wrapper with water. Fold up the center of the wrapper, then fold in the two sides. Roll up from the bottom and place on the baking sheet, seam side down. Repeat with the rest of the meat and wrappers.

Spray the tops of the rolls with more cooking spray, and bake for 20-25 minutes, until nicely browned and crispy. Let stand 5 minutes before serving.

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You could absolutely make this far more traditional, and add peppers and actual onions to this–I don’t, both because of the texture of peppers and onions (I love the flavoring of both, I just can’t handle the texture), and because there’s virtually no way the bambino would eat them. If you do that, I would soften the vegetables in a tablespoon of olive oil before adding in the meat. But they were a good weekend dinner, especially with the tots. Fries with salt and malt vinegar would’ve been good too.

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3 Replies to “Baked Philly Cheesesteak Rolls”

  1. Pingback: Baked Chicken and Bacon Rolls - Tramplingrose

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