Phialadelphia Eagles Bacon Wrapped Philly Cheesesteak Rolls
You don’t have to tell us – we know that #67 on your bucket list is to “Reinvent the philly steak and cheese sandwich”. (And #68 is “Eat as much of the aforementioned reinvented philly steak and cheese as possible”.) Well, we have the power to turn both of those “to-do’s” into “to-dones”. We want to unofficially dub this dish as the Philadelphia Eagles official tailgating dish. This is a great dish for any game day party.
We pounded out and seasoned a quality piece of eye of round and then stuffed it with smoked peppers, onions and mushrooms and only the gooey-est of provolone cheeses. And then we may or may not have wrapped it with a thick slice of smoked peppered bacon. And by “may” we mean, we totally did. And it was a celestial experience.
PHILLY CHEESE ROLL-UP WRAPPED IN PEPPERED BACON
PREP TIME: 10 to 15 minutes
COOK TIME: 1 hour 30 minutes
If using a pellet grill use any flavor wood
SERVES: 6 to 8
1 red bell pepper, washed and sliced into strips
1 green bell pepper, washed and sliced into strips
1 onion, sliced in rings or half moons
2 portobello mushrooms, wiped clean and sliced into strips
16 1/2-inch slices of eye of round, pounded thin
16 slices provolone
Your favorite steak seasoning
16 slices peppered bacon
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons honey
1/2 jalapeno, diced (optional)
A squeeze of mustard
Hoagie rolls and favorite sandwich condiments, for serving (optional)
Start your pellet grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Place the pepper slices, onions and portobellos on a baking sheet or grill pan and smoke on your pellet grill for 30 minutes.
After they’ve smoked, season the vegetables generously with the garlic salt and pepper Turn the heat up to High and cook the vegetables for about 10 minutes or until they’ve slightly softened.
Meanwhile, season the eye of round slices generously on both sides with your favorite steak seasoning.
Remove the veggies and turn the heat down to 250 degrees F.
Start assembling your roll-ups. Lay one piece of beef out and top with a slice of provolone cheese and a few peppers, onions and mushrooms and roll up tight.
Wrap each philly roll with a slice of peppered bacon.
Place the rolls on the grill grate and cook for 40 to 45 minutes.
Meanwhile make a glaze by whisking together the Worcestershire sauce, soy sauce, honey, diced jalapeno and a squeeze of mustard. After the philly rolls have cooked for the 40 to 45 minutes, brush them with the glaze and turn the heat up to High.
Cook the philly rolls for another 5 to 10 minutes or until the bacons starts to tighten and crisp.
Remove the philly rolls from the grill and serve either all by themselves or inside a hoagie roll with a swipe of mayonnaise and a squirt of mustard or Cheez Wiz.