Philly Cheesesteak Pinwheels. Perfect for ANY party, or just to keep in the fridge to snack on. Make sure you heat them up!! Serve with sauce/dip of choice.
Pinwheels for Party
Can I make pinwheels the day before?
Yes. In fact, that’s how I roll <pun intended>. I prefer them to be completely set before slicing them so they don’t squish on me.
What are pinwheels made of?
Only 3 ingredients needed for Philly Cheesesteak Pinwheels.
All you need for these is SteakUmm thinly sliced steak meat, found in the frozen foods at the grocery store, some provolone cheese and some flour tortillas. Here’s a pic of the box of the meat. Some grocery stores have ultra thin sliced steak in the meat section, if you don’t like the frozen kind.
After you roll your meat and cheese in the tortilla, like how most pinwheels are created, you put them in the fridge to set prior to slicing them. And I did with these as well. But, I was curious to see whether or not they would hold their shape after heating them back up. While they were ok straight from the fridge, they were totally awesome heated up. So awesome, I couldn’t eat them cold again. These puppies were da BOMB!
My suggestion is to heat these up before serving.
Do you like philly cheesesteak?
Check these out then….
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Philly Cheesesteak Pinwheels
- Frying Pan
- 2 Tbsp Oil
- 2 Boxes (21 oz 14 steaks) Steak Umm Thinly Sliced Steaks or thinly sliced steak
- 3 Tortillas, Flour, Large (10")
- 15 Slices Provolone Cheese
- Salt and Pepper, to taste, if desired
- Preheat oil in a large skillet on medium high heat.
- Heat the steaks in the preheated oil. I put one in the center for about 30 seconds till it thaws, then move it to the side and repeat till all are no longer in one piece. (If using un-thawed thinly sliced steak, please adjust time). Add salt and pepper, if desired.
- Move the meat to a plate with paper towels to drain.
- Lay out one tortilla on a piece of plastic wrap that is larger than the tortilla.
- Place 3 slices of the cheese down the center.
- Spread about 1 cup of the meat over the entire tortilla. Twist the tortilla where the cheese is lined from side to side, not top to bottom as shown above.
- Place 2 more slices of cheese on top of the meat.
- Roll the tortilla (as tight as possible) starting from the bottom up. Remember the cheese should be in the middle, running side to side, not top to bottom.
- Roll the "rolled" tortilla in the plastic wrap. Fold in the ends.*Repeat for the remaining tortillas.
- Place the wrapped tortillas in the refrigerator to set for 2 hours up to overnight.
- Remove from refrigerator when ready. Slice the ends off (and eat them). Then slice the rest of the tortilla and place on your serving dish.