Philly Cheesesteak Pinwheels
Juicy Philly Cheesesteak Pinwheels with steak, peppers, onions, and provolone cooked on the Blackstone. A cheesy, hearty dinner everyone loves!
Ingredients
- 1 1/2 lb skirt steak or flank steak
- 8 oz provolone cheese or mozzarella
- 2 bell peppers sliced
- 1 onion sliced
- 1-2 tbsp oil
- salt and pepper
Instructions
- Preheat griddle (or skillet) to medium heat.
- Layout skirt steak and season with liberally salt and pepper. If using a flank steak pound out with a meat tenderizer until thin, then season with salt and pepper.
- Add oil to the griddle and add sliced onions and peppers. Cook until softened.
- Layout steak and add a layer of cheese and top with cooked peppers and onions.
- Roll steak tightly into pinwheel and tie with cooking twine in four spots depending on your desired thickness. Cut between each piece of twine.
- Add skirt steak back to the griddle and cook for 8-10 minutes before flipping and cooking an additional 8-10 minutes or until the internal temperature reaches the desired doneness (135 F for medium rare).
Nutrition
Calories: 517kcal | Carbohydrates: 7g | Protein: 52g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 528mg | Potassium: 741mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2376IU | Vitamin C: 78mg | Calcium: 449mg | Iron: 4mg
