Philly Cheesesteak Stromboli is best enjoyed fresh out of the oven to experience the perfect combination of crispy dough, melted cheese, and savory beef filling. Serve it with a side of marinara sauce or the remaining Parmesan-peppercorn dressing for dipping. This stromboli is great for casual family dinners or as a party appetizer. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the slices on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes or until heated through. For added flavor, try incorporating sautéed mushrooms or using a mix of cheeses like provolone and mozzarella. For a spicier kick, add some red pepper flakes or diced jalapeños to the beef mixture. If you prefer a lower-carb option, you can use a low-carb pizza dough. Culinary experts recommend letting the beef mixture cool slightly before assembling the stromboli to prevent the dough from becoming soggy. Additionally, cutting slits in the dough helps steam escape and ensures even cooking.
Philly Cheesesteak Stromboli is a mouthwatering twist on the classic sandwich, combining the savory flavors of ground beef, bell peppers, onions, and melted cheese, all wrapped in a crispy pizza dough. This dish is perfect for casual dinners, parties, or game day snacks, offering a delicious and satisfying option that everyone will love.
INGREDIENTS
- 1 lb ground beef: Provides a hearty and savory base for the filling.
- ½ onion, chopped: Adds sweetness and a mild sharpness to the dish.
- 1 green bell pepper, chopped: Contributes a fresh and slightly sweet flavor.
- 2 cloves garlic, minced: Infuses the filling with a robust, aromatic flavor.
- 1 tsp Italian seasoning: Enhances the overall flavor with a blend of herbs.
- ½ tsp salt: Balances and enhances the flavors of the ingredients.
- 1 tsp pepper: Adds a mild heat and depth of flavor.
- 1 (13.8-oz) can refrigerated pizza dough: Serves as the crispy and delicious outer layer.
- 1 (8-oz) pkg shredded mozzarella cheese: Melts beautifully, adding a creamy and cheesy texture.
- 1 (8-oz) bottle Parmesan-peppercorn dressing, divided: Adds a tangy and creamy element to the stromboli.
INSTRUCTIONS
- Step 1:
- Preheat oven to 425°F. Cook beef, onion, bell pepper, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in Italian seasoning, salt, and pepper.
- Step 2:
- Unroll dough on a large greased rimmed baking sheet, and press into a large rectangle. Sprinkle with 1 cup cheese. Top with beef mixture, leaving a 1-inch border on all sides. Sprinkle with 1 cup cheese; drizzle with ¼ cup dressing.
- Step 3:
- Starting at one long side, roll up dough, pinching ends to seal. Arrange, seam side down, on baking sheet; cut slits in dough at 1-inch intervals.
- Step 4:
- Bake 20 to 25 minutes or until deep golden brown. Let stand 10 minutes before slicing. Serve with remaining dressing for dipping.
Serving and Storage Tips
For the best experience, serve the Philly Cheesesteak Stromboli hot and fresh from the oven. The combination of crispy dough, melted cheese, and savory beef filling is sure to be a crowd-pleaser. Pair it with a side of marinara sauce or the remaining Parmesan-peppercorn dressing for dipping. This dish makes a great addition to any party spread or casual family dinner.
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the slices on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes or until heated through. This method helps maintain the crispy texture of the dough.
Helpful Notes
To add more flavor to your stromboli, consider incorporating sautéed mushrooms or using a blend of cheeses such as provolone and mozzarella. For a spicier kick, add some red pepper flakes or jalapeños to the filling. If you prefer a lower-carb version, you can use a low-carb pizza dough. According to culinary experts, letting the beef mixture cool slightly before assembling the stromboli helps prevent the dough from becoming soggy. Additionally, using a sharp knife to cut slits in the dough allows steam to escape and ensures even cooking.