Makes 8 sliders

Special Equipment

Basting Brush
Plastic Wrap
Fry pan
8 x 10-inch pieces butcher twine


Cheese Mixture
1-wheel Boursin fine herbs cheese, softened or cream cheese
1 cup grated mozzarella cheese

Onions n Peppers
2 tbsp olive oil
1 medium yellow onion, peeled sliced
1 medium red bell pepper, seeded, julienne cut
1 medium poblano or green pepper, seeded, julienne cut
1 medium banana pepper, seeded, julienne cut
¼ cup grated parmesan
¼ cup chopped fresh dill
Fresh ground pepper, to taste

Flat Iron Philly Cheese Steak Roll Ups
4 x 4 oz Canadian Beef Flat Iron Steak
4 tsp olive oil
4 tsp Bone Dust Steak Spice (or your favourite steak spice)
4 tsp Dijon mustard
4 slices deli cut Montreal smoked meat or pastrami approx. 1-2 oz each
8 tbsp cheese mixture (recipe above)
1 cup sauteed peppers n onions mixture (recipe above)
2 mozzarella cheese strings, halved across the string
¼ cup chopped fresh dill
8 rustic dinner rolls


Cheese Mixture (Makes 2 cups)
In a bowl mix together the softened cream cheese and mozzarella cheese
Set aside keeping at room temperature

Onions n Peppers (Makes about 3 cups)
Heat the oil in a large fry pan and sauté the onions for 4 to 5 minutes, stirring frequently until tender and starting to caramelize, add in the peppers and continue to cook for 2 to 3 minutes, stirring until tender.

Remove from heat and allow to cool. Once the onion pepper mixture is fully cooled add in the parmesan cheese and dill and season to taste with a little freshly ground black pepper. Set aside.

Flat Iron Philly Cheese Steak Roll Ups
Slice the flat irons through the middle to butterfly the steak. Repeat with remaining steaks.

Place 1 butterflied steak between two sheets of plastic wrap and gently pound the steak to make it a uniform thickness and to stretch it a little. You want the steak to be about ¼ inch thick. Repeat with remaining steaks.

Brush steaks all over with a little olive oil and season with steak spice.

Lay the steak out onto a flat work surface or cutting board and brush the top side of the steak (side facing you) with a little Dijon mustard.

Take a slice of smoked meat (folding it if necessary) and lay it on top of the flat iron steak.

Spread 2 tbsp of softened cheese mixture over the entire surface of the smoked meat.

At one end place a little bundle of sautéed onions and peppers (about ¼) mixture. Place a piece of cheese string on top of the onions and pepper and press it into the mix.

Starting at the onions and pepper end roll up the steak into a pinwheel, nice and tight. Secure with two pieces of butcher twine or with a couple of wooden toothpicks. Repeat with remaining steaks.

Place rollups onto a plate, cover with plastic wrap and refrigerate for a minimum of 1 hour. This will allow the bundles to set/firm and make it easier to handle when you grill em.

Preheat the grill to medium high about 450-550 degrees F.

Grill Steak for 2 to 3 minutes per side for medium rare doneness.  Remove from the grill and rest for 5 minutes.

Toast some buns. Schmeer with extra cheese mixture. Top with extra peppers and onions.

Slice Steak Roll Up in to three or four rounds. Place a round or two on the toasted buns.

Serve immediately.

Ted Tip! To learn how to cook 70+ cuts of beef to perfection go to the new Canadian Beef Information Gateway with how-to information for each cut along with 4 recipes for each cut. Each recipe includes video.