Everyone knows that the Philly cheesesteak sandwich is one of the best sandwiches around. What’s not to love about meaty, cheesy goodness? The problem is, they’re not exactly portable. Trying to eat one on the go is next to impossible -—chances are really good you’re gonna end up with a lot of stuff on your shirt, lap, or hair.
If you find yourself wishing for that classic taste in a more manageable form, give these Philly pinwheels a try. They’re a breeze to make and you’ll be able to enjoy all that Philly goodness without the mess.
Philly Cheesesteak Pinwheels
3 tablespoons butter
3 tablespoons olive oil
2 tablespoons sugar
2 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 lb. flank steak thinly sliced (or your preferred cut)
Salt, to taste
Pepper, to taste
⅓ cup scallion or garlic & herb cream cheese
1 can Pillsbury Pizza Dough
6 slices provolone cheese
Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a skillet over medium-high heat. Add in the onions and sprinkle with sugar on top. Cook until caramelized, stirring occasionally, about 10 to 12 minutes. Stir in the bell peppers and cook them until they’re tender. Remove everything from pan and set aside in a separate bowl.
Add the remaining tablespoon of butter and olive oil to the pan you cooked the onions and peppers in. Add in the beef, season with salt and pepper, and cook until browned, about five minutes. Set meat aside to cool a bit while you prepare the pizza dough.
Assemble Your Pinwheel
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the pizza dough out on the parchment paper and spread the cream cheese over it, then top with provolone slices. Next, layer with meat mixture, then add the onion and pepper mixture last. Start at the long side edge and roll towards the other long side to create a long log, then cut the log into ¾ inch slices.
Place pinwheels on their sides onto another parchment lined baking sheet about 2-inches apart. Bake at 350 degrees until the tops are golden brown, around nine to 11 minutes.
Remove from oven and let cool for five to seven minutes before devouring.