Next, let’s prepare the dough. Roll out your pre-made pizza dough on a lightly floured surface until it’s about 1/4 inch thick. You want it to be long enough to cut into rectangular pieces that can hold all that delicious filling. Cut the dough into rectangles—around 4 inches by 6 inches should do. Spoon a generous amount of the steak and cheese mixture onto each rectangle, making sure not to overfill them. Fold the dough over the filling, pinching the edges to seal them securely. Place the rolls seam-side down on a baking sheet lined with parchment paper.
Before baking, I like to brush a bit of olive oil over each roll for that extra crispy texture. Pop them into a preheated oven at 375°F (190°C) for about 15-20 minutes or until they’re golden brown. The aroma that fills my kitchen while they bake is simply heavenly, and trust me, your friends and family will come running! Once they’re done, let them cool for a few minutes before serving.
Pro Tips for Best Results
I’ve made these rolls a few times to perfect them, and let me share some of my best tips! First, I tested different cuts of beef, and I found that ribeye really does have that melt-in-your-mouth quality that pairs well with the cheese. If you can find it, don’t skimp on quality here!
Secondly, consider using a blend of cheeses. While provolone is traditional, I’ve mixed in some mozzarella and even a splash of cheddar, and they were all delicious. A bit of pepper jack adds a nice kick, too, if you’re feeling adventurous!
Lastly, don’t rush the browning of the veggies. The caramelization adds a depth of flavor that elevates the whole filling. In my early attempts, I skipped this step, and while they still turned out tasty, that extra step made a world of difference!
Common Mistakes to Avoid
Now, let’s chat about some pitfalls I faced while perfecting this recipe! One major mistake I made was overfilling the rolls. I had delicious overflowing cheese and meat everywhere, but it made sealing the rolls nearly impossible. Trust me, stick to a moderate amount of filling—less is more here! (See the next page below to continue…)