Whole Wheel Cheese Steak on Weck with Green Peppers and Onions
If you’ve never had a sandwich served on a kummelweck roll, prepare yourself. This Whole Wheel Cheese Steak on Weck with Green Peppers and Onions is what happens when a classic Philly-style cheesesteak meets bold Buffalo flair. Tender shaved beef, caramelized green peppers and onions, and an entire wheel of melty provolone layered inside a salty, caraway-crusted roll—it’s hearty, savory, and completely unforgettable.
I’m Jason Griffith, and this is the kind of sandwich that turns an ordinary dinner into a full-blown event.
Why I Love This Recipe
There’s something nostalgic and comforting about a hot beef sandwich loaded with melted cheese. But using a whole wheel of provolone? That takes things to a whole new level.
The salty crunch from the kummelweck roll pairs perfectly with the richness of the beef and cheese. Add buttery sautéed peppers and onions, and you’ve got layers of flavor and texture in every bite. It’s indulgent without being complicated—and that’s exactly how I like my comfort food.
If you love bold, cheesy meals like my Classic Spaghetti Recipe with Homemade Sauce, this sandwich is going to be right up your alley.
Ingredients
For the Beef:
- 1 large round of beef (3–4 lbs), thinly sliced
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Peppers and Onions:
- 2 large green bell peppers, thinly sliced
- 2 large onions, thinly sliced
- 2 tablespoons butter
- Salt and pepper, to taste
For the Cheese:
- 1 whole wheel provolone cheese (about 1 lb), sliced
For the Kummelweck Rolls:
- 4–6 kummelweck rolls (or kaiser rolls)
- 1 egg white, lightly beaten
- 2 tablespoons kosher salt
- 2 tablespoons caraway seeds
Ingredient Swaps and Notes
- Beef Substitute: Ribeye works beautifully here if you want extra richness.
- Cheese Swap: Sharp provolone gives more bite, but mild provolone melts smoother.
- Roll Hack: No kummelweck rolls? Brush kaiser rolls with egg white and top with kosher salt and caraway seeds before baking.
- Add Heat: Toss in sliced banana peppers or a drizzle of hot sauce.
Step-by-Step Instructions
1. Prepare the Rolls
Preheat oven to 350°F (175°C).
Brush roll tops with egg white.
Sprinkle generously with kosher salt and caraway seeds.
Bake for 5–7 minutes until golden and slightly crisp. Set aside.
2. Cook the Beef
Season thinly sliced beef with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook beef for 5–7 minutes until browned and cooked through. Remove and set aside.
3. Sauté the Peppers and Onions
In the same skillet, melt butter over medium heat.
Add sliced peppers and onions.
Season with salt and pepper.
Cook 10–12 minutes until soft and lightly caramelized.
4. Assemble the Sandwiches
Preheat oven again to 350°F (175°C).
Slice rolls horizontally.
Layer beef on the bottom half.
Top generously with sliced provolone.
Add sautéed peppers and onions.
Bake 5–7 minutes until cheese melts into gooey perfection.
Add the top roll and serve immediately.
Tips for Success
- Slice Beef Thin: The thinner the beef, the more tender your sandwich will be.
- Don’t Rush the Veggies: Proper caramelization adds sweetness and depth.
- Use Fresh Rolls: Slightly crisp on the outside, soft inside—that contrast is key.
- Warm the Beef Before Baking: This ensures the cheese melts evenly.
Serving Suggestions and Pairings
This sandwich is hearty enough to stand alone, but if you’re feeding a crowd, consider adding:
- A bowl of This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes for extra indulgence
- A refreshing glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days to balance the richness
- A fun appetizer like This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
If you’re hosting game day, pair it with These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast for an unbeatable spread.
Nutritional Information (Per Serving)
- Calories: 600–700
- Protein: 40–50g
- Carbohydrates: 45–55g
- Fat: 30–40g
- Servings: 4–6 sandwiches
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition values are approximate and depend on portion size.
Storage and Leftover Tips
- Store leftover beef and vegetables separately in airtight containers for up to 3 days.
- Reheat in a skillet for best texture.
- Avoid microwaving assembled sandwiches—they can get soggy.
- You can freeze cooked beef for up to 2 months.
More Recipes You’ll Love
If this bold, cheesy sandwich is your style, check out:
- Classic Spaghetti Recipe with Homemade Sauce
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
Final Thoughts
This Whole Wheel Cheese Steak on Weck is comfort food turned up to eleven. It’s bold, cheesy, salty, savory—and just messy enough to make you smile while you eat it.
Whether you’re feeding family on a Sunday afternoon or hosting a game-day gathering, this sandwich delivers serious flavor without complicated steps.
If you give it a try, I’d love to hear how it turned out. Leave a comment, share your twist on it, and don’t forget to follow along for more crave-worthy comfort recipes right here on Chef Maniac.
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