Baker Bettie

Philly Cheesesteak Stuffed Bread Rolls

 A take on the Philly cheesesteak, these cheesesteak stuffed bread rolls are a good hearty dinner! The bread is pillowy soft and the perfect portable vessel! 

2 rolls stuffed with Philly cheesesteak filling

Hello 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.

Rolls stuffed with Philly cheesesteak filling on a baking sheet after being baked

This 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 Bread Rolls in a basket

These 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!

A Philly Cheesesteak Stuffed Bread Roll with a bite taken out

One Year Ago: Strawberry Birthday Cake

Two Years Ago: Southern Fried Chicken with Buttermilk Biscuits

Rolls stuffed with Philly cheesesteak filling

Philly Cheesesteak Stuffed Rolls

Yield: 12 Bread Rolls
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes

 A take on the Philly cheesesteak, these cheesesteak stuffed bread rolls are a good hearty dinner! The bread is pillowy soft and the perfect portable vessel! 


  • 1 package active dry yeast
  • 1/2 cup warm water
  • 1/4 cup sugar
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1/2 tsp kosher salt
  • 2 large eggs, beaten
  • 4 1/4 cups flour
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1/2 lb ribeye steak, sliced as thinly as possible
  • 1/2 lb cheese sliced cheese of choice (we used sharp provolone)
  • oil
  • salt and pepper


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. Mix in the milk, canola oil, salt and eggs.
    2. With the mixer on low, gradually add in 31/2 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.
    3. Turn out into a lightly greased bowl and cover lightly to rise for about 1 hour.
    4. Meanwhile make the filling.
For the Filling
    1. Heat a few TBSP of oil in a saute pan over medium-high heat.
    2. Add the garlic and onions and saute until slightly caramelized. Add the ribeye and cook for several minutes to start to cook through. Do not overcook. Season with salt and pepper to taste.
To Assemble
  1. Preheat oven to 375ºF.
  2. Cut the dough in half. Working with one portion at a time, roll the dough out in a rectangle to 1/8” thick. Cut each piece into 6 portions.
  3. Add cheese and beef onion cheese in the center of each piece of dough.
  4. Bring all 4 corners of the dough up to the center and pinch together to seal. Place seam side down on a baking sheet. Allow to rise for 10 more minutes.
  5. Bake at 375ºF for 15 minutes or until the rolls are browned.
Nutrition Information:

Amount Per Serving: Calories: 272

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18 comments on “Philly Cheesesteak Stuffed Bread Rolls”

  1. poor thing! I hope you feel better soon!

    THESE LOOK AMAZING! Michael would loooove me too! Pinninnnnggggg

    • 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.

  2. 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’.

    • 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!

  3. These look so good and I love philly cheesesteak sandwiches, so this sounds super yummy to me. 🙂

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  5. Sighhhhh these are sooooo good. They are even good refrigerated and then reheated. Lovely recipe! thanks so much!

  6. I am making this tonight. but I am using ground beef and bacon. Really excited to try it! Thanks for the idea!

  7. Great post and great idea for a twist on the old cheesesteak sandwich. Have you attempted to freeze these before? If so, I assume you could freeze them after the baking step? Or could you freeze after the assembly step with the dough still raw?

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  10. These look amazing but I’m wondering if you think they would taste ok at room temp instead of hot from the oven? I was looking for “portable appetizers” because I need to supply some wine accompaniment for a grown up picnic but will have to bring everything ready to eat.

    • these would taste great at room temp, but you’d have to keep in mind that the cheese wouldn’t be gooey like when they’re fresh out of the oven.

  11. 1/4 of what ? sugar

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  13. Hi, these sound Fantastic and a lot like a Kolache Roll. Have you ever made them or a prune filling? Trying to make some for my mom who is 86 and still talks about the Prune Kolache my Grandma (dads mom) used to make. Any idea’s or recipes? Any help would be appreciated! I am sharing a picture of Cream Cheese Cupcakes I hadn’t made in over 20 years until last week. Everyone loved them!

  14. These have no right being as good as they are. I didn’t roll them. I cut the dough into 12 pieces and pressed in a pie plate. 

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