Gluten and Dairy Free Philly Cheesesteak Rolls
Is there anything better than a fully loaded cheesesteak bursting with the hearty, savory bites of steak, crowned in drippy, hot molten cheese? Gluten and Dairy Free Philly Cheesesteak Rolls give you everything you love about the Philadelphia classic in a fun form perfect for sharing.
Tender, pillowy yeast rolls are the right answer in all forms. Whether they’re a sweet take on the campfire classic in the form of Gluten and Dairy Free S’mores Cinnamon Rolls, or this savory version, they’re always an instant crowd pleaser. Combining savory shaved beef, sweet onions, earthy peppers, and of course Dairy Free provolone, these are a fun appetizer to serve to friends while also being a great entree. Just add a pretty garden salad!
A Brief History on the Cheesesteak
These Gluten and Dairy Free Cheesesteak Rolls are a new take on the beloved classic. Whether you grew up calling it a Philadelphia or Philly cheesesteak, or just a cheesesteak, there’s a reason this sandwich is so popular.
The first cheesesteak was developed in the early 20th century with credit going to Pat and Harry Olivieri. While there are many versions of the exact beginning, many versions claim that they owned a hotdog cart. One day they decided to create a new sandwich and added chopped meat and grilled onions to the bun. A passing cab driver asked to try the creation and let them know they should focus on selling their new creation. They opened their restaurant in 1930 on the same spot that used to house their hotdog stand.
Ingredients
These messy fully loaded savory rolls will deliver all of the bold and crave worthy flavor of a cheesesteak in a fun packages. Pillowy soft yeast rolls are rolls and stuffed to the brim with all of the classic toppings.
- Dairy Free Butter
- Dairy Free Milk – Use your favorite, such as oat milk. This keeps these rolls tender and moist.
- Honey – Helps feed the yeast and lightly sweeten the yeast dough.
- Sugar
- Warm Water – You want the water around 110 degrees. This will activate the yeast without being too hot.
- Kosher Salt
- Dairy Free Greek Yogurt – Gives a little tang to the dough while keeping it moist.
- Instant Active Yeast – This is what gives these rolls their light, airy texture.
- Glute Free Flour – Bob’s Red Mill Gluten Free 1 to 1 Baking Flour is my go-to flour for both sweet and savory recipes. It makes it easy to measure for recipes without having to add any additional ingredients.
- Onions – Go ahead and make these cheesesteak rolls wit. Adds sweetness to every bite.
- Bell Pepper – Gives a savory, earthy flavor.
- Ribeye Steak – Thinly shaved ribeye steak packs hearty flavor in these rolls.
- Dairy Free Provolone – Mild, creamy, and decadent, this makes the interior of these savory rolls extra decadent.
- Olive Oil
- Oregano
- Salt and Pepper
- Dairy Free Cheese Sauce – Use your favorite variety. This takes these rolls over the top. Are you diving in or using a fork and knife?
How to Make Gluten and Dairy Free Philly Cheesesteak Rolls
These decadent and fully loaded savory rolls combine all of your favorite cheesesteak toppings with a pillowy yeast roll. While there are a few steps they’re all easy making these a perfect weekend treat.
Time needed: 2 hours and 30 minutes
Shaved ribeye, sauteed onions and peppers, and molten cheese take these savory rolls to the next level.
- Sauté
Heat a skillet over medium heat with olive oil. Add the onions and pepper and cook until the onions are translucent and the peppers tender. Turn off the heat. Add the steak, salt, pepper, and oregano and stir to combine. Your meat won’t be cooked through because it will continue to cook in the oven. Let cool completely.
- Activate
Add the yeast, water, and honey to a bowl. Stir to combine and let it sit for five minutes. It should begin to bubble.
- Scald
Add the milk, butter, and sugar to a saucepan over medium heat and allow it to scald. The outer edges will begin to bubble, but don’t allow it to come to a boil. Let cool slightly.
- Mix
Add the yogurt and salt to a bowl and mix to combine. With the mixer running add the yeast mixture to the yogurt mixture. Slowly drizzle in the milk mixture. Add half a cup of flour at a time until it is combined. The dough will be sticky.
- Shape
Lightly flour your dough and place it on a floured work surface. Roll it out to about a 9″x12″ rectangle. Layer the cheese slices onto the dough. Spread the meat mixture over the top. Roll tightly into a log and cut it into 8 rolls.
- Proof
Place the rolls in a buttered 9×13 baking dish. Cover it with plastic wrap and a towel. Allow it to sit in a warm place until the rolls are 1 1/2 times their original size.
- Bake
Bake the rolls in a 350 degree oven for 35-40 minutes or until they’re golden brown.
- Serve
Drizzle Dairy Free cheese sauce over the top and enjoy!
Variations
This recipe is completely Dairy Free and Gluten Free. However, you can make the same recipe with traditional dairy product.
In addition, just like cheesesteaks all come down to your favorite toppings, so do these savory yeast rolls. Not a fan of wit onions? Leave them out. Love mushrooms, sauté some thinly sliced mushrooms with the onion ad pepper mixture. Have fun making these your own!
How to Store and Reheat Gluten and Dairy Free Cheesesteak Rolls
The steak and onion mixture of these rolls can be made up to a day in advance. Once the mixture has cooled completely transfer it to an airtight container and keep it refrigerated until you’re ready to spread it onto your rolls.
If you don’t plan on eating all of these it’s best to hold off adding the cheese sauce to the top. They will keep for up to four days in the refrigerator. Make sure they’re either stored in an airtight container or the baking dish is tightly covered.
To reheat them, warm them through in the oven for 5-10 minutes on a lower setting such as 300 degrees. You can also microwave them.
Top Tip For Gluten and Dairy Free Philly Cheesesteak Rolls
There’s no need for a meat slicer to get those paper-thin slices of ribeye. While you can buy and use shaved beef steak for this recipe, it’s also easy to thinly slice your own beef at home. Stick your steak in the freezer for 15-20 minutes, just enough for it to begin to harden. This will allow you to easily slice paper thin pieces of ribeye.
Gluten and Dairy Free Philly Cheesesteak Rolls
Equipment
- 1 mixing bowl/mixer
- 1 9×13 baking dish
- 1 Rolling Pin
Ingredients
- 6 tbsp Dairy Free butter
- 1 cup Dairy Free milk
- 1 tbsp honey
- 2 tbsp sugar
- 1 cup warm water, 110 degrees
- 2 tsp kosher salt
- 4 oz Dairy Free Greek yogurt, plain
- 1 pkg instant active yeast
- 3 1/2 cups Gluten Free 1.1 flour plus 1/2-1 cup for working the dough
- 1 bell pepper, diced
- 1 onion, diced
- 8 oz ribeye shaved thin
- 6 slices Dairy Free provolone cheese
- 1 tbsp olive oil
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- Dairy Free cheese sauce for topping
Instructions
- Heat a large skillet over medium heat with the olive oil.
- Add the diced onion and bell pepper. Let cook for 3-5 minutes until softened.
- Turn off the heat and add the steak, 1/2 tsp salt, black pepper, and oregano. Stir to combine. You are not looking to cook the steak through. Allow to cool completely.
- Butter a 9×13 baking dish and set aside.
- Add the yeast, honey, and water to a bowl and stir to combine. Let it sit for 5 minutes until it begins to bubble and becomes foamy.
- Add the milk, butter, and sugar to a pot over medium-low heat. Allow it to scald. There will be bubbles that begin to form on the outside, but don't let it come to a boil. Remove from the heat and allow it to partially cool.
- Add the salt and yogurt to a mixing bowl fit with a paddle and mix.
- With the mixer running add the yeast mixture.
- While the mixer continues to run slowly pour in the milk mixture and let mix.
- Add 1/2 cup flour at a time, letting it mix until adding the next.
- Once the flour has been incorporated allow it to mix for an additional minute.
- Add flour to your work surface. Lightly flour the outside of your dough.
- Gently roll your dough out until it is around 9×12.
- Spread the meat mixture over the dough. Top with the slices of provolone cheese.
- Roll the dough tightly. Slice it into 8 rolls.
- Place the rolls into the prepared baking dish.
- Cover the baking dish with plastic wrap and a towel. Place it somewhere warm and allow the rolls to rise until they are 1 1/2 times their size.
- Remove the towel and plastic wrap.
- Let the rolls bake for 35-40 minutes until they are golden brown.
- Top with Dairy Free cheese sauce if desired.
- Enjoy!