The night I made this Philly Cheesesteak Pizza Roll, the kitchen was alive with sizzling sounds and savory aromas. It wasn’t part of any plan—it just happened. I was standing in front of the fridge with leftover steak, half a bell pepper, and a single tube of pizza dough I had picked up on impulse. The idea clicked not because I was trying to invent something new, but because I didn’t want to waste what I had. But what came out of that oven? Way more than just a creative save.
My husband walked in, took one look at the golden roll resting on parchment paper, and said, “You made that?” with a grin that already knew it was going to be a winner. The first bite was pure comfort. But it wasn’t just comfort—it was flavor, texture, warmth, all rolled up in one buttery, cheesy slice.
That mix of tender steak, gooey cheese, and crispy crust felt indulgent, yet surprisingly balanced. And once I brushed the top with garlic butter and parsley, it looked like something from a fancy bistro menu. The mushrooms gave it just enough earthiness, and the Parmesan added the perfect salty edge.
Now it’s one of those recipes I come back to again and again—when friends drop by unannounced, or when a game night needs a showstopper snack. It’s hearty, fast, and so satisfying that even picky eaters go in for seconds. And yes, I’ve even packed slices in my kid’s lunchbox the next day. Cold or warm, it holds its charm.
Short Description
This Philly Cheesesteak Pizza Roll wraps tender steak, sautéed peppers and onions, mushrooms, and a trio of cheeses in buttery pizza dough—baked golden and perfect for slicing. Ideal for parties, dinners, or quick bites.
Key Ingredients
For the filling:
- 1 pound steak, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup sliced white mushrooms
For the dough & cheese:
- 1 tube refrigerated pizza dough
- 1 cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ¼ cup grated Parmesan cheese
For topping:
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Tools Needed
- Large skillet
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife for slicing
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Step 2: Sauté the Filling
Heat olive oil in a large skillet over medium-high heat. Add steak slices and cook until nicely browned and just cooked through. Add sliced bell pepper, onion, salt, and pepper.
Cook for 5–6 minutes, stirring occasionally, until veggies are soft and fragrant. Stir in the mushrooms and cook for another 2 minutes. Remove from heat and set aside.
Step 3: Prepare the Dough
Unroll the pizza dough directly onto the parchment-lined baking sheet. Press it lightly to form a rectangle if needed. Sprinkle the shredded mozzarella evenly over the surface, leaving a ½-inch border on all sides.
Step 4: Add the Filling
Evenly distribute the steak, pepper, onion, and mushroom mixture over the cheese. Layer with shredded provolone and sprinkle the Parmesan on top.
Step 5: Roll It Up
Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam closed and tuck in the ends. Place seam-side down.
Step 6: Add Flavor on Top
Brush the roll with melted butter. Sprinkle garlic powder and dried parsley evenly over the top for flavor and color.
Step 7: Bake to Perfection
Bake in the preheated oven for 20–25 minutes, or until golden brown. The crust should be crisp and the cheese bubbly inside. Let it cool slightly before slicing with a serrated knife.
Why You’ll Love This Recipe
– Crispy on the outside, cheesy and savory inside
– Great for parties, lunches, or dinner
– Flexible—add or swap fillings easily
– Feels indulgent without being overly heavy
Mistakes to Avoid & Solutions
Mistake 1: Dough tearing when rolling
Solution: Don’t overload the filling. If it tears slightly, pinch the dough or patch it with a small piece from the edge.
Mistake 2: Undercooked center
Solution: Bake until the top is deeply golden. If unsure, slice and check the middle—if still doughy, cover with foil and bake an additional 5–7 minutes.
Mistake 3: Soggy bottom
Solution: Don’t add wet ingredients directly on the dough. Sauté vegetables until moisture evaporates. Baking on parchment also helps crisp the bottom.
Mistake 4: Cheese overflow
Solution: Keep cheese slightly away from the edges before rolling to avoid leaking during baking.
Mistake 5: Roll opening while baking
Solution: Always place seam-side down and press the edges tightly to seal.
Serving and Pairing Suggestions
As a Main Dish: Serve slices with a side salad or roasted vegetables.
As an Appetizer: Cut into smaller pieces and serve with dipping sauces like marinara or garlic aioli.
Pair with Drinks: Complements well with a cold beer, iced tea, or a glass of red wine.
Family-Style Serving: Place on a platter for guests to help themselves.
Storage and Reheating Tips
To store: Wrap leftovers tightly in foil or place in an airtight container. Keep in the fridge for up to 3 days.
To freeze: Slice into portions, wrap in parchment and foil, then freeze in a zip-top bag.
To reheat: Bake slices in a 350°F oven for 10 minutes or until warmed through. You can also reheat in a skillet with a lid over low heat to restore crispness. Avoid microwaving to keep the crust crispy.
FAQs
1. Can I use a different type of steak?
Yes! Flank steak or ribeye both work well. Just slice thinly for quicker cooking.
2. Can I make this ahead of time?
Absolutely. Assemble and refrigerate the unbaked roll for up to 12 hours. Bake when ready to serve.
3. What kind of mushrooms work best?
White button mushrooms are classic, but cremini or baby bellas offer deeper flavor.
4. Can I add sauce inside the roll?
You can, but go light—too much sauce can make the dough soggy. A thin layer of cheese sauce or mayo-based spread works best.
5. Is this recipe kid-friendly?
Yes! Just chop the steak smaller and reduce pepper if needed. You can also sneak in extra veggies.
Tips & Tricks
Thin Slicing: For easier slicing, partially freeze the steak before cutting.
Cheese Variety: Experiment with different cheeses like cheddar or Swiss for unique flavors.
Herb Infusion: Add fresh herbs like basil or oregano to the filling for an aromatic touch.
Crispier Crust: Brush the roll with egg wash instead of butter for a shinier, crisper crust.
Recipe Variations
Cheesy Chicken Pizza Roll
Swap steak for 1 pound cooked shredded chicken. Use sautéed spinach instead of mushrooms. Add ¼ cup Alfredo sauce before rolling for a creamy finish.
Veggie Lover’s Roll
Skip the meat. Use bell peppers, onions, mushrooms, baby spinach, and black olives. Add extra mozzarella and a sprinkle of feta for flavor depth.
Spicy Southwest Roll
Replace steak with spicy ground beef or chorizo. Add corn, black beans, and pepper jack cheese. Brush with chipotle butter before baking.
Breakfast Cheesesteak Roll
Use scrambled eggs, thinly sliced breakfast sausage, and cheddar cheese. Top with everything bagel seasoning before baking.
Final Thoughts
Creating this Philly Cheesesteak Pizza Roll has been a delightful culinary adventure. The melding of savory steak, melted cheeses, and aromatic vegetables wrapped in a crispy crust offers a satisfying experience with every bite. It’s a versatile dish that adapts well to various tastes and occasions, whether it’s a casual family dinner or a festive gathering.
The ease of preparation combined with the rich flavors makes it a favorite in my recipe collection. I encourage you to try this recipe and make it your own by experimenting with different fillings and seasonings. Happy cooking!
Philly Cheesesteak Pizza Roll
Ingredients
For the filling:
- 1 pound steak thinly sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup sliced white mushrooms
For the dough & cheese:
- 1 tube refrigerated pizza dough
- 1 cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ¼ cup grated Parmesan cheese
For topping:
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Set your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Heat olive oil in a skillet over medium-high heat. Cook the steak slices until browned. Add bell pepper, onion, salt, and pepper. Cook for 5–6 minutes until soft, then stir in mushrooms and cook 2 more minutes. Remove from heat.
- Unroll the pizza dough on the parchment-lined sheet. Press it into a rectangle if needed. Sprinkle mozzarella evenly over the dough, leaving a ½-inch border.
- Spread the steak and veggie mixture evenly over the cheese. Add provolone and sprinkle Parmesan on top.
- Start from a long edge and roll the dough into a tight log. Pinch the seam and ends closed, then place seam-side down.
- Brush the roll with melted butter. Sprinkle with garlic powder and dried parsley.
- Bake for 20–25 minutes, or until golden brown. Let cool slightly, then slice with a serrated knife and serve warm.
