These Philly Cheesesteak Pinwheels are the ultimate game day snack, loaded with shaved beef, gooey cheese sauce, sautéed peppers, onions, mushrooms, and melty provolone cheese. Baked to golden perfection with a crispy bottom and layers of flavor, they pull apart beautifully for the most satisfying bite. Dip them in extra nacho cheese sauce for the ultimate indulgence—this recipe is sure to be your new game day go-to!
Why You’ll Love These Philly Cheesesteak Pinwheels
✔ Loaded with Flavor – Every bite is packed with juicy steak, melted cheese, and seasoned veggies.
✔ Crispy & Cheesy – A golden crust on the outside with cheesy, meaty layers inside.
✔ Perfect for Sharing – Great for game days, parties, or a fun appetizer.
✔ Easy to Customize – Add your favorite toppings like jalapeños, bacon, or hot sauce!
FAQs
Can I make these ahead of time?
Yes! Assemble the pinwheels and store them in the fridge for up to 24 hours before baking. You can also freeze them unbaked for up to 2 months.
What’s the best cheese to use?
Provolone is classic, but you can use mozzarella, cheddar, or a blend for extra flavor.
Can I air-fry these?
Yes! Air fry at 375°F for 10-12 minutes, checking for doneness.
Expert Tips for the Best Pinwheels
✅ Use Fresh Dough – If using frozen pizza dough, let it thaw completely before rolling.
✅ Roll Tightly – This helps keep all the delicious fillings inside.
✅ Use a Cast-Iron Skillet – It creates the perfect crispy bottom!
✅ Don’t Overload with Fillings – Too much can make them difficult to roll and bake evenly.
Philly Cheesesteak Pinwheels
Ingredients
- 1 lb store bought or homemade pizza dough
- 1 lb shaved beef steak
- ¼ green bell pepper chopped
- ¼ red bell pepper chopped
- ¼ onion chopped
- 4 mushrooms sliced
- 1 tsp seasoned salt
- ¼ tsp black pepper
- 2 tbsp Worcestershire sauce
- 1 cup nacho cheese sauce
- 1½ cups shredded provolone cheese or Italian cheese blend
- 1 tbsp butter
Method
- Heat a skillet over medium-high heat and add butter. Add shaved beef steak and cook for 5 minutes, until browned. Stir in bell peppers, onions, mushrooms, seasoned salt, black pepper, and Worcestershire sauce. Cook for 3 minutes, until veggies are soft. Remove from heat.
- Lightly oil a sheet of parchment paper and roll out the pizza dough into a 9×13-inch rectangle. Spread nacho cheese sauce over the dough, leaving a 1-inch border around the edges. Evenly layer the steak and veggie mixture on top. Sprinkle shredded provolone cheese over everything. Using the parchment paper, roll the dough tightly like a cinnamon roll. Gently press the middle seam to seal the roll.
- Slice the rolled dough into 7 pieces and place them in a cast-iron skillet, leaving space between each. Bake at 425°F for 20-25 minutes, or until golden brown and cheese is bubbly.
- Remove from oven and let cool for a few minutes. Serve warm with extra nacho cheese sauce for dipping!
Notes
Serving & Pairing Suggestions
- Dipping Sauces: Nacho cheese, ranch, or a garlic butter sauce.
- Sides: Serve with fries, a side salad, or onion rings.
- Drinks: A cold beer or a refreshing lemonade pairs perfectly!
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