Texan Cheese Steak Roll

Smokin South Texan – Cheese Steak (Philly Roll)

A BBQ twist on the classic cheesesteak — thin ribbons of scotch steak seared on a hot grill, mixed with onions, melted cheese and the bold flavour of Smokin South Texan. Loaded into crusty rolls, it’s the perfect quick feed for game day, backyard BBQs or a cheeky lunch.

Method

1. Cook the Steak

• Heat a flat-top grill or skillet over high heat.
• Add olive oil and, just before smoke point, add the sliced steak and diced onion.
• Season with a little salt and a generous shake of Smokin South Texan.
• Let the steak brown on one side without moving it.
• Flip, mix with the onion, and cook until the steak is just done.

2. Add the Cheese

• Sprinkle more Smokin South Texan over the steak mixture.
• Add the cheese evenly over the top.
• Once melted, divide the mixture into two piles roughly the size of your rolls.

3. Load the Rolls

• Flip each crusty roll upside-down onto each pile of cheesy steak.
• Slide a spatula underneath and scoop the mixture neatly into the rolls.
• Serve immediately — ideally with a cold beer to complete the Texan experience.

Tips & Variations

• Add jalapeños or pickles for extra zing.
• Swap scotch steak for flank or skirt steak sliced thin across the grain.
• Toast the inside of the rolls on the grill for more crunch.
• Add a splash of BBQ sauce or garlic aioli for a saucy twist.