Philly Cheesesteak Rolls

Quick and easy, these Philly cheesesteak rolls made with Cleaver’s organic 100% grass-fed beef steaks are to die for!

10 mins
7 mins


  1. 350g Cleaver’s rib fillet steak
  2. 2 tbsp olive oil
  3. ¼ red capsicum – sliced
  4. ¼ yellow capsicum – sliced
  5. ½ brown onion – sliced
  6. Small bunch flat leaf parsley
  7. 4 x torpedo style bread rolls
  8. 150g provolone cheese
  9. Additional sauces and mustards – to serve


  1. Crisp up bread rolls in a 180ᵒ󠇥C for a couple of minutes and slice sides with a bread knife.
  2. Preheat a large frying pan over a high heat. Start with a lug of olive oil into pan and add in steak strips and season with salt.
  3. After 2 mins add the capsicums and onion and cook for a further 5 mins adding the cheese and the parsley at the very end.
  4. Meanwhile, roughly chop the cook steak and stir it through the softened vegetables to warm through. Season well with salt and pepper.
  5. Fill crisp rolls with the steak filling and serve with choice of sauces and mustard.