Philly Cheesesteak Stuffed Rolls

Philly Cheesesteak Stuffed Rolls- Baker BettieHello loves! Whew! It feels good to be back! It has been almost two weeks since I posted. I have missed you all.

Fair warning, I am typing this post with one hand and limited mobility. My crazy unexplained joint pain is back. It always includes what seems like tendinitis or something in my wrists and this weird nerve pain shooting up my right arm making it almost useless. Fun times. I say this so you will forgive my briefness and likely typos. Thanks in advance.

Philly Cheesesteak Stuffed Rolls- Baker BettieThis post is overdue. I made these weeks ago for my husband. We were craving Bierocks, which are beef, onion, and cabbage stuffed rolls if you aren’t familiar. But I decided to embrace our new Philly life and do a new take on the bierocks. My husband was please and so was I.

Philly Cheesesteak Stuffed Rolls- Baker BettieThese slightly sweet yeast rolls are the perfect package to stuff anything in…(that’s what she said…)

I am a child. Ok, mind out of gutter.

As I was saying, the rolls are really good. Perfectly light and fluffy and just a little bit sweet. They are also perfectly portable and reheat really well. Hello yummy work sack lunch!

Philly Cheesesteak Stuffed Rolls- Baker Bettie

Philly Cheesesteak Stuffed Rolls

Yield: 12 Rolls


    for the rolls
  • 1 package active dry yeast
  • ½ cup warm water
  • ¼ sugar
  • ½ cup milk
  • ¼ cup canola oil
  • ½ tsp kosher salt
  • 2 large eggs, beaten
  • 4¼ cups flour
  • for the filling
  • oil
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • salt and pepper
  • ½ lb good quality deli roast beef, very thinly sliced
  • ½ lb cheese sliced cheese of choice (we used sharp provolone)


    for the rolls
  1. Mix the yeast, warm water, and sugar together in the bowl of a stand mixer fitted with a dough hook. Let bloom for 5 minutes.
  2. Mix in the milk, canola oil, salt and eggs.
  3. With the mixer on low, gradually add in 3½ cups of the flour. Mix until all the flour is incorporated then increase speed to medium. If the dough is still very sticky and not pulling away from the sides add more of the flour until it is smooth and elastic. Knead with the dough hook for about 8 minutes.
  4. Turn out into a lightly greased bowl and cover lightly to rise for about 1 hour.
  5. Meanwhile make the filling.
  6. for the filling
  7. Heat a few TBSP of oil in a saute pan over medium-high heat.
  8. Add the garlic and onions and saute until slightly caramelized.
  9. Add the roast beef and cook for several minutes to warm and absorb some of the onion and garlic flavor.
  10. Season with salt and pepper to taste.
  11. to assemble
  12. Preheat oven to 375ºF.
  13. Cut the dough in half. Working with one portion at a time, roll the dough out in a rectangle to ⅛” thick. Cut each piece into 6 portions.
  14. Add cheese and beef onion cheese in the center of each piece of dough.
  15. Bring all 4 corners of the dough up to the center and pinch together to seal. Place seam side down on a baking sheet.
  16. Allow to rise for 10 more minutes.
  17. Bake at 375ºF for 15 minutes or until the rolls are browned.


    • Baker Bettie says

      Thanks girl! I am starting to feel a lot better.

      You should totally make these for Michael. He put a ring on it, so now make him some cheesesteak rolls! HAHA.

  1. says

    These looking amazing but I am a terrible breadmaker. If I could get that down they would the perfect homemade substitute for grocery store ‘hot pockets’.

    • Baker Bettie says

      I hadn’t even thought about that Lisa! These would be the perfect homemade hotpockets! Girl, you can do this! Homemade bread is not that hard. Do you have a stand mixer because that is totally a life saver. If not, you just have to do a little more kneading by hand. OR you could totally buy puff pastry or crescent rolls and stuff those with the mixture. That would be bomb too!

  2. Cat says

    I’m tempted to try but I must say, deli roast beef doesn’t sound appealing. I bought some for my son’s lunch – and this is a kid that pretty much eats anything – he did not care for it. So – on that note … what is a good substitute? Thinly sliced steak or oven roasted roast beef? If so, is that about a cup? Thanks!

    • Baker Bettie says

      You can use whatever kind of meat you want. Thinly sliced steak would be great. When I refer to deli roast beef I am not referring to the kind that you buy pre-packaged. You want to get it from a good deli that roasts their own beef. There is definitely a huge difference in quality from the commercial stuff that you buy packaged or from the deli counter in the grocery store compared to an actually deli that roasts their own. Luckily, in Philly there is not shortage of amazing delis.

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