Philly Cheesesteak Rolls with Puff Pastry

Cook Time

25 Mins

Cooking Method






Prep Time

15 Mins




4 oz American or Jack Cheese, shredded, divided

2 tbsp Butter

To Taste, Chop House Steak Rub

To Taste, Chop House Steak Rub (for Sauce)

3 oz Cream Cheese

1 Egg, beaten

1 tbsp Flour

1 tbsp Flour (for Sauce)

1 Puff Pastry Sheet, thawed

1 lb Sandwich Steak, shaved/sliced thin

1 tbsp Vegetable Oil

1 cup Yellow Onion, sliced thin

2/3 cup Milk

Cooking Instructions

A guaranteed crowd pleaser, these gooey Philly Cheesesteak Rolls are filled with all the beefy, cheesy flavors of your favorite sandwich. The steak and onions are cooked up traditional-style on the griddle, seasoned with Chop House steak seasoning, then folded into puff pastry dough with a delicious homemade cheese sauce. The rolls are folded and baked on the grill until buttery, crisp and golden. Serve these up for game days, parties, or a weeknight meal that even Rocky Balboa would be proud of. 

Wood Pellet Recommendation 

In order to add an element of smokiness to this recipe, we recommend using our Classic Blend Hardwood Pellets for the final baking step. 

Note: This recipe uses Pit Boss Chop House Steak Rub Seasoning

  1. Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat. Preheat the griddle to medium flame.
  2. Add oil to the griddle, then cook steak for 2 to 3 minutes, turning with a spatula. Add onions, season with Chop House and cook another minute to soften. Transfer steak and onions to a bowl, then set aside to cool.
  3. Meanwhile, melt butter in a sauté pan on the griddle. Stir in flour, then cook for 1 minute. Whisk in milk, then add cream cheese, and 2 ounces of shredded cheese. Whisk until smooth, then remove from the griddle to cool slightly. Use half of the sauce in the pastry, and the other half for serving/dipping once baked.
  4. Flour your rolling surface, then set the pastry sheet on top of the flour. Roll the pastry sheet into a 10 to 12 inch square, then cut into 4 squares.
  5. Spoon cheese sauce on each pastry square, then divide the steak and onion mixture among the pastries. Top each with remaining shredded cheese, brush sides with beaten egg, then fold pastries over, corner to corner. Secure the seams by pressing down with a fork. Brush the top with beaten egg, then place on a sheet tray.
  6. Place the sheet tray on the grill and bake for 18 to 20 minutes, until golden. Remove from the grill, cool for 5 minutes, then cut in half and serve warm with cheese sauce.

Special Tools

  • Basting Brush
  • Bowl
  • Rolling Pin
  • Sauté pan
  • Sheet Tray
  • Whisk

Bigger. Hotter. Heavier. Tip

Add some bell peppers to this recipe to make this the ultimate philly cheesesteak spinoff.

Diet Info

  • Flexible Dieting

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