Philly Cheesesteak Stromboli
Ingredients
1 green bell pepper, finely sliced
1 small yellow onion, thinly sliced
1 tbsp olive oil (for sautéing vegetables)
450 g (1 lb) beef steak (ribeye or sirloin), thinly sliced
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp Italian seasoning (optional)
1 package pizza dough (store-bought or homemade)
1½ cups shredded mozzarella cheese
6–8 slices provolone cheese
1 egg, beaten (for egg wash)
1 tbsp melted butter (optional, for brushing)
Instructions
Prepare the filling
Heat olive oil in a skillet over medium heat.
Add the sliced onion and bell pepper. Sauté until soft and lightly caramelized (about 5–7 minutes).
Remove from the pan and set aside.
Cook the beef
In the same skillet, add the sliced beef.
Season with salt, black pepper, garlic powder, and Italian seasoning.
Cook for 3–4 minutes until just cooked through.
Return the vegetables to the pan and mix well. Remove from heat.
Assemble the stromboli
Preheat oven to 190°C (375°F).
Roll out the pizza dough into a rectangle on a floured surface.
Layer provolone cheese on the dough, leaving a small border.
Add the beef and vegetable mixture evenly on top.
Sprinkle mozzarella cheese over the filling.
Roll and seal
Carefully roll the dough into a log, tucking in the sides.
Place seam-side down on a baking sheet lined with parchment paper.
Bake
Brush the top with beaten egg (and melted butter if using).
Cut a few small slits on top for steam.
Bake for 20–25 minutes, or until golden brown.
Serve
Let rest for 5 minutes, then slice and serve warm.
Serving Ideas
Marinara sauce for dipping
Garlic butter on top
Side salad or fries
Philly Cheesesteak Stromboli
