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Chile Cheesesteak Rollups

Chile Cheese Steak Rollups

Chile Cheesesteak Rollups are a spicy, satisfying version of the classic favorite – rolled up instead of on a bun. Awesome flavor, easy to make, and a real favorite.

Everybody loves a great Philly Cheesesteak, right? And a Chile Cheesesteak is even better! Here’s an even more convenient, lighter version – a Chile Cheesesteak Rollup! (You’re not buying this, are you? Light? You might save 100 calories having it in a rollup…) I made a classic Philly Cheesesteak with hot green chiles in it, and rolled it up in a lavash. Works great. Lay out the lavash, place the cheese slices on it, spread out that scrumptious steak, pepper, and onion filling, and just roll it up. It even keeps pretty well and nukes beautifully. If you can’t finish it, save it for later. A lavash is a perfect size – about 9″ x 10″.

I bought the ribeye steaks at King Soopers, and used bone-in. About once a month, they put these on sale for about $5.29/lb. Of course, boneless is more convenient, but also more expensive. After I made the cheesesteaks, I roasted the bones that still had significant meat on them. It made a gourmet snack.

This is great for parties, especially those game day parties coming up. And, with a very sharp serrated knife, you can cut them into small servings, like maybe 2-3 inches. This recipe makes 1 lavash, which I think = 2 servings. Some might consider this one serving, but if you’re one of these, you might want to check yourself out on the scale. For more servings, just multiply the recipe.

Hope you enjoy this one!

Chile Cheesesteak Rollups
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • olive oil
  • ½ medium onion
  • ½ medium green bell pepper
  • 1 heaping tbsp diced hot green chiles
  • Montreal Steak Seasoning
  • salt
  • pepper
  • 1 ribeye steak, about 1 lb, bone-in
  • 4 square cheese slices, Provolone, Monterey Jack, Havarti, or Pepper Jack (more if desired!)
  • 1 lavash
Instructions
  1. Put your steak in the freezer for 30-60 minutes so it's halfway frozen. This makes it easy to slice.
  2. When it's frozen firm but not hard, take it out and slice it against the grain with a very sharp serrated knife. Basically, the thinner the slices, the better.
  3. Slice your onion & pepper into strips.
  4. Heat a large skillet up, pour in a glug of olive oil, then add the onion. Sautee for a couple minutes on medium high heat, then reduce to low, cover, and cook until onions start to get a caramelized golden color.
  5. Add pepper strips, and cook over medium low heat till they get soft.
  6. Add the steak slices and green chiles, sprinkle lightly with Montreal Steak Seasoning, and cook over medium high heat, stirring frequently.
  7. Cook until meat is well browned.
  8. Add salt & pepper to taste if desired.
  9. Lay the lavash out with the short edge facing you and place the cheese slices 2 across, so you'll have 2 rows of 2. You'll have a few inches with no cheese at the top.
  10. Spread the meat/onion/pepper mixture evenly over the cheese and roll up from the bottom to the top.
  11. Place the rollup seam side down on a plate. The hot meat mixture should have melted the cheese, but if it's not melted enough you can always nuke it.
  12. Cut the rollup in half with a very sharp serrated knife to serve.
  13. Most people would eat half this as a serving, but some might eat the whole thing.
Notes
Commentary:
Everybody loves a great Philly Cheesesteak, right? And a Chile Cheesesteak is even better! Here’s an even more convenient, lighter version – a Chile Cheesesteak Rollup! (You’re not buying this, are you? Light? You might save 100 calories having it in a rollup…) I made a classic Philly Cheesesteak with hot green chiles in it, and rolled it up in a lavash. Works great. Lay out the lavash, place the cheese slices on it, spread out that scrumptious steak, pepper, and onion filling, and just roll it up. It even keeps pretty well and nukes beautifully. If you can’t finish it, save it for later. A lavash is a perfect size – about 9″ x 10″.

I bought the ribeye steaks at King Soopers, and used bone-in. About once a month, they put these on sale for about $5.29/lb. Of course, boneless is more convenient, but also more expensive. After I made the cheesesteaks, I roasted the bones that still had significant meat on them. It made a gourmet snack.

This is great for parties, especially those game day parties coming up. And, with a very sharp serrated knife, you can cut them into small servings, like maybe 2-3 inches. This recipe makes 1 lavash, which I think = 2 servings. Some might consider this one serving, but if you’re one of these, you might want to check yourself out on the scale. For more servings, just multiply the recipe.

Hope you enjoy this one!

 

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