Philly Cheesesteak Stromboli

by

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:

  1. Preheat the oven:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Roll out the dough:
    On a lightly floured surface, roll out the pizza dough into a rectangle (about 12×15 inches).
  4. 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.
  5. 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.
  6. Add egg wash:
    Brush the top of the Stromboli with the beaten egg and sprinkle with Italian seasoning and grated Parmesan cheese.
  7. Bake:
    Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through.
  8. Cool and slice:
    Allow the Stromboli to cool for a few minutes before slicing into thick pieces. Garnish with chopped parsley if desired.
  9. 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

Leave a Comment