Philly Cheesesteak Roulade

Having spent some time living in Philadelphia, I have a particular affinity to the combination of beef, peppers, onions, and cheese (although I steadfastly and adamantly refuse to use cheese wiz) on a hoagie roll known as the Philly Cheesesteak. I’m also a huge proponent of playing with food concepts, and this was the result of the combination of those two interests. Rather than putting our ingredients on a sandwich, we used a Flat Iron steak as our de-facto bun to hold the peppers and onions stuffed inside it before topping it with our own cheese sauce (again, and I can’t stress this enough…NOT WIZ).

The result was an extremely low carb entree (if you ignore the tater tots in the picture) with extremely tender beef and the characteristic flavours of the iconic sandwich noted above.

Time: 35 Minutes


  • Flat Iron Steak (about 4 oz per serving). Other steaks will do, but starting with a thinner one means less work.
  • Green Pepper
  • Onion
  • For your Cheese Sauce:
    • 1 Tablespoon Butter
    • 1 Tablespoon Flour
    • 1-2 Cups of Milk
    • 4-6 oz shredded cheddar cheese


  • Slice your peppers and onions. Heat some butter or oil in a pan (we suggest cast iron), and sauté them until they soften greatly and brown a bit.
  • Use a meat tenderizer to flatten and thin your meat.
  • Arrange your cooked peppers and onions on your meat, and then roll the meat up around your peppers and onions. Use toothpicks to hold everything together.
  • Heat a bit of oil or butter in a Cast Iron pan (we used the same pan in which we cooked our peppers and onions for extra flavour infusion and reduced cleanup).
  • When your pan is hot, place your roulades in the pan, starting with the side where the meat overlaps facing down. Sear for about 5 minutes before rotating and cooking the other sides.
  • As your meat cooks, turn your attention to your sauce:
    • Make a Roux by melting your butter in a saucepan, and then whisking in your flour and letting sit for 30-60 seconds.
    • Pour your milk into your saucepan while whisking to combine it with your flour/butter. Bring to a simmer.
    • Pour in your shredded cheese, and whisk as it melts and thickens.
  • When your steak is cooked on all sides, remove from the pan, and pull out the toothpicks.
  • Plate, drizzle with your cheese sauce, devour, and enjoy!

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