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Savory Philly Cheesesteak Stuffed Soft Pretzel Rolls

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These Philly cheesesteak stuffed soft pretzel rolls combine tender steak, sautéed peppers and onions, and melty provolone cheese wrapped in a chewy, golden pretzel crust—perfect for game day snacks or casual gatherings.

Ingredients

Scale
  • 4 cups all-purpose flour (about 480 grams)
  • 1 ½ cups warm water (110°F/43°C)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • 10 cups water (for baking soda bath)
  • 2/3 cup baking soda (for baking soda bath)
  • Coarse sea salt, for sprinkling
  • 1 pound ribeye steak or sirloin, thinly sliced (450 g)
  • 1 medium green bell pepper, thinly sliced
  • 1 medium onion (yellow or white), thinly sliced
  • 8 slices provolone cheese (about 4 ounces / 115 g)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • ½ teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce (optional)

Instructions

  1. Activate the yeast by combining warm water (110°F/43°C), sugar, and yeast in a small bowl. Stir gently and let sit for 5-7 minutes until foamy.
  2. In a large bowl or stand mixer, combine flour and salt. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
  3. Knead the dough on a floured surface or with a mixer’s dough hook for 8-10 minutes until smooth and elastic. Add flour if too sticky.
  4. Lightly oil a clean bowl, place the dough inside, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 45-60 minutes or until doubled in size.
  5. While dough rises, heat olive oil in a skillet over medium-high heat. Add sliced onions and peppers, sauté until softened and slightly caramelized (7-8 minutes). Season with salt and pepper.
  6. Push veggies to the side, add sliced steak, season with salt, pepper, garlic powder, and Worcestershire sauce. Cook until just browned (3-4 minutes). Remove from heat and let cool slightly.
  7. Preheat oven to 425°F (220°C). In a large pot, bring 10 cups water and 2/3 cup baking soda to a boil.
  8. Punch down dough and divide into 8 equal pieces (about 4 oz / 110 grams each). Roll each piece into a ball, flatten slightly.
  9. Place a generous spoonful of steak and veggie mixture in the center of each piece, top with a slice of provolone, then pinch dough around filling to seal completely.
  10. Carefully drop 2-3 rolls at a time into the boiling baking soda water. Boil for 30 seconds per side. Use a slotted spoon to transfer rolls to the baking sheet.
  11. Sprinkle coarse sea salt on top of each roll. Bake for 15-18 minutes or until deep golden brown.
  12. Let rolls cool for 5 minutes before serving. Serve warm with mustard or your favorite dipping sauce.

Notes

Do not skip the baking soda bath to achieve the authentic chewy pretzel crust. Thinly slice the steak for even cooking. Avoid overfilling to prevent dough tears. Dough can be prepared the night before and refrigerated for slow rise. Rolls can be frozen after boiling and baked from frozen with extra bake time.

Nutrition

Keywords: Philly cheesesteak, stuffed pretzel rolls, game day snacks, soft pretzel, ribeye, provolone cheese, savory rolls

Find it online: https://chrisfeasts.com/savory-philly-cheesesteak-stuffed-soft-pretzel-rolls-recipe-perfect-for-game-day-snacks/