Rachael Ray: Tina Wu Philly Cheesesteak Rolls Recipe

Rachael Ray: Tina Wu’s Philly Cheesesteak Rolls

Rachael Ray was in the kitchen with Tina Wu and Grant Melton, both staff members on her show. They both are so wonderful at coming up with unique recipes, so it’s no surprise that one of them thought they could take one of Rachael’s kid-friendly recipes and turn them into an even tastier treat. Tina transformed plain white bread into Philly Cheesesteak Rolls. It may sound like a magic trick, but it’s actually pretty simple and a great way to serve up tasty ingredients!

You can make Tina’s Philly Cheesesteak Rolls at home! Just click next page below to get the recipe.

Rachael Ray: Tina Wu Philly Cheesesteak Rolls Recipe Ingredients

• 3/4 lb ground beef
• 1 small onion – chopped
• 2 tsp cornstarch
• 1 egg – beaten
• canola oil – for frying + 1 tbsp
• 1 clove garlic – grated
• 1/2 C banana peppers – chopped
• 1/2 C shredded provolone cheese
• 12 slices white sandwich bread – crusts removed

Rachael Ray: Tina Wu Philly Cheesesteak Rolls Recipe Directions

1. In a deep-sided skillet, heat an inch of oil to 350 degrees
2. In a different skillet, heat a tbsp of oil and cook the ground beef until browned, about 3-4 minutes
3. Add the banana peppers, onion, and garlic, then saute for 5-7 minutes, until some of the liquid has evaporated
4. Season the meat with salt and pepper, then throw in the cornstarch and stir until combined
5. Put the meat into a bowl and cook for about 10 minutes
6. Mix in the egg and provolone
7. Use a rolling pin to flatten each slice of bread
8. Let the long side of the bread face you, then put a heaping tbsp of filling on the lower half of each piece of bread
9. Add a touch of water to the edges, then roll up the bread around the filling, pressing the seams and ends to seal
10. Fry the rolls in batches to prevent them from sticking together
11. Brown evenly until crispy, turning as needed
12. Transfer to a baking sheet lined with a rack once browned