Description:
Enjoy a delicious twist on the classic Philly cheesesteak with this easy-to-make Stromboli! Filled with tender steak, sautéed onions and peppers, and plenty of melted cheese, this hearty dish is perfect for dinner or game day. It’s wrapped in a golden, flaky crust that makes it portable and perfect for sharing!
Ingredients:
For the Filling:
- Ribeye steak or sirloin (thinly sliced): 1 lb (450 g)
- Olive oil: 2 tbsp
- Onion (sliced): 1 medium
- Bell pepper (sliced): 1 (any color)
- Garlic (minced): 2 cloves
- Worcestershire sauce: 1 tbsp
- Salt: ½ tsp
- Black pepper: ½ tsp
- Provolone cheese (sliced): 8 oz (225 g)
- Mozzarella cheese (shredded): 1 cup (100 g)
For the Stromboli:
- Pizza dough: 1 lb (store-bought or homemade)
- Egg (beaten, for egg wash): 1
- Italian seasoning: 1 tsp (optional)
- Parmesan cheese (grated, for topping): ¼ cup
Optional Ingredients:
- Mushrooms (sliced): ½ cup (for added flavor)
- Hot peppers or jalapeños (for heat): to taste
- Fresh parsley (chopped, for garnish)
Instructions:
- Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Cook the steak and vegetables:
In a large skillet, heat olive oil over medium-high heat. Add the sliced onion and bell pepper (and mushrooms if using) and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute. Add the thinly sliced steak to the skillet and cook until browned (about 5-7 minutes). Stir in Worcestershire sauce, salt, and pepper. Remove from heat and let cool slightly. - Roll out the dough:
On a lightly floured surface, roll out the pizza dough into a rectangle (about 12×15 inches). - Assemble the Stromboli:
Lay the provolone cheese slices evenly over the dough, leaving a border around the edges. Spoon the steak and vegetable mixture on top of the cheese. Sprinkle the shredded mozzarella cheese over the filling. - Roll the Stromboli:
Starting from one long side, carefully roll the dough tightly over the filling to form a log. Pinch the ends to seal and tuck them under. Place the Stromboli seam-side down on the prepared baking sheet. - Add egg wash:
Brush the top of the Stromboli with the beaten egg and sprinkle with Italian seasoning and grated Parmesan cheese. - Bake:
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through. - Cool and slice:
Allow the Stromboli to cool for a few minutes before slicing into thick pieces. Garnish with chopped parsley if desired. - Serve:
Serve warm with marinara sauce on the side for dipping.
Tips for Success:
- Thinly sliced steak: Use a sharp knife or ask your butcher to thinly slice the steak for easier cooking and better flavor distribution.
- Customizable filling: Feel free to add your favorite ingredients, such as spinach, different cheeses, or additional spices.
- Dough options: If using store-bought dough, allow it to come to room temperature before rolling out for easier handling.
Recommendations:
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Freezing: Freeze individual slices of Stromboli for up to 2 months. Thaw in the refrigerator and reheat in the oven when ready to enjoy.
- Serving Suggestions: Serve with a side salad or potato wedges for a complete meal.
Nutrition (per slice, approx. based on 8 servings):
- Calories: 350
- Protein: 22 g
- Fat: 20 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 700 mg
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