Whos ready for some Football? Football and Creamy Philly Cheesesteak Stuffed Rolls?
Hello, friends, are you ready for these Creamy Philly Cheesesteak Stuffed Rolls? Are you excited for the big game? I am, and I have to admit it's largely because of the food! Superbowl treats are the best! I love baked dips smeared over the tops of sliced baguettes. You just can't go wrong with warm cheesy dips and fresh bread, can you? Which is how this sandwich was invented. I have this delicious Creamy Philly Cheesesteak Dip over at JCD that I seriously love and decided it would be perfect stuffed into fresh baked rolls. They are like your own bread bowl filled with creamcheese, green peppers, onions, beef, a little hot sauce, and provolone cheese. I topped mine with cheese from the start so that it melted and browned a bit, but you could wait and sprinkle your sandwiches with cheese just before they come out of the oven if you prefer it just melted and gooey. Seriously yum! Are you ready to get started? First you'll place your rolls in sprayed muffin tins and let them do their thing.
When your rolls have risen and you are ready to go, you'll saute some chopped green pepper and onion until they are crisp tender. Then you will stir that, a little chopped roast beef and your cream cheese mixture (cream cheese, mayonnaise, hot sauce, and provolone cheese) together until combined. When that's ready, you will press the center of each roll down to make little bowls to hold your dip. You may find as you are working that the dough starts to rise again and loose it's shape. I ended up pressing the bottoms down and the sides out for each cup just before I added the dip to make sure they made neat little bowls for my sandwiches. Fill each roll with 1/4 of your dip mixture. It will mound up a bit, but don't worry as the dough rises and the dip bakes down they end up just about perfect! I topped these with cheese right away and you can see in the final picture how it browned. Yummy! You could also wait and add the cheese just before serving to keep it soft and gooey if you prefer. When they are finished baking, you will let them sit for just a few minutes to set up a bit and then you will finish cooling them on a wire rack so the moisture doesn't condense in the rolls making them soggy.
Philly Cheesesteak Stuffed RollsServings: 12 | Skills: | Prep Time: min (not including thaw time) | Bake Time: 25 min
Philly Cheesesteak Stuffed Rolls
12 Rhodes Frozen Dinner Rolls
1 Tablespoon vegetable oil, I like olive oil or even avocado oil
1 green pepper, chopped
1/2 onion, chopped
1/2 pound shaved roast beef, from the deli, chopped
8 oz. 1/3 less fat cream cheese
3/4 cup mayonnaise
1 teaspoon hot sauce (like Louisiana Crystal Hot Sauce), or more to taste
3/4 pound provolone cheese, shredded and divided
Spray a muffin tin with nonstick cooking spray. Place one roll in each cup. Let thaw as directed on package.
When the rolls have risen prepare filling. First, sauté green pepper and onion in 1 Tablespoon of cooking oil over medium heat until crisp tender. Set aside.
Mix softened cream cheese with mayonnaise, hot sauce, and 1/2 lb of shredded provolone. Stir in chopped roast beef and pepper/onion mixture.
Separate them. Press down the center of each roll to make a place for your filling. The dough may rise and loose shape as you work. I found it worked best to reshape the rolls just before adding the filling. You’ll want to press the bottoms down and the sides out and up to make a neat cup for your filling.
Sprinkle sandwiches with reserved ¼ pound of cheese. Bake at 350 for about 25-30 minutes or until the bread is turning golden brown and the dip is bubbling. Let cool for just a few minutes to set up a little and then finish cooling on a wire rack to prevent the rolls from getting soggy. Serve warm or at room temperature. Refrigerate leftovers.
If preferred, sprinkle the rolls with cheese just before they come out of the oven so the cheese has just enough time to melt instead of brown.
I use 1/3 less fat cream cheese in creamy dips that I bake because it tends to bake up less greasy.
Swiss would be great in these sandwiches too!