Philly Cheesesteak Stromboli

Philly cheesesteak stromboli pulls together the bold flavors of the iconic Philly cheesesteak and wraps them snugly inside golden pizza dough. It is a comfort dish that delivers gooey cheese stretchy bites in every slice and is perfect when you want to wow your friends or have a cozy family night. The first time I tried this, it was for a football watch party and there was not a crumb left. Now it is my favorite way to satisfy classic cheesesteak cravings and get everyone around the table.

I love how this recipe transformed my weeknight routine. It is so much less fussy than individual cheesesteaks but gives you all those classic flavors in a fun new format that everyone wants seconds of.

• Ribeye steak or roast beef: choose ribeye for authentic flavor and tenderness or roast beef when you need a shortcut from the deli
• Green bell pepper: brings a classic hint of sweetness and crunch buy one that feels firm and glossy
• Onion: sharp and slightly sweet adds depth and aroma pick a heavy onion without blemishes
• Mushrooms (optional): earthy flavor rounds out the veggie mix fresh white or cremini work best
• Olive oil: helps brown the steak and soften the veggies use a golden green bottle for the freshest taste
• Salt and pepper: essential for seasoning both steak and vegetables grind fresh for the best flavor pop
• Worcestershire sauce: a little splash boosts savory depth pick a brand without too many preservatives
• Pizza dough: delivers the golden crust store-bought is quick but if you have the time homemade gives a chewier bite
• Provolone or mozzarella cheese: melts lusciously for that signature stretch shred from a block for the best texture
• Egg for the wash: creates a beautiful sheen on top bring it to room temperature so it brushes easily
• Sesame seeds (optional): add a toasty crunch and appealing look use fresh seeds for most flavor

Step-by-Step Instructions

Preheat the Oven:

Get your oven going at 400 degrees Fahrenheit and lay parchment on your sheet pan so the stromboli will not stick

Cook the Steak and Veggies:

Warm olive oil over medium high and add the steak slices Toss until browned which should take about three or four minutes Take the meat out and let it rest In the same pan add your onions peppers and mushrooms Stir them around for five to seven minutes until they begin to soften and the edges get golden Sprinkle with salt black pepper and some Worcestershire sauce before taking them off the heat

Roll Out the Dough:

Sprinkle flour across your counter and use a rolling pin to stretch the dough into a big rectangle about ten by fourteen inches If it resists let it relax for a couple minutes

Assemble the Stromboli:

Place the cooked steak down the middle of the dough creating an even line but leave a border so it can seal Pile the sautéed veggies on next and cover with plenty of shredded cheese

Fold and Seal:

Bring the sides of the dough over the filling and fold the short ends You want to trap the filling like a big envelope Gently turn it over on your baking sheet so the seam sits underneath

Brush with Egg Wash:

Use a pastry brush to paint the entire surface with beaten egg for a shiny golden finish Sprinkle sesame seeds all over if using

Bake:

Slide the stromboli into your hot oven and bake for twenty to twenty five minutes Check that the top is golden and cheese is bubbling up through the dough

Serve:

Let the baked loaf cool for five minutes This helps the cheese settle and makes slicing easier Serve with a bowl of marinara or your favorite dipping sauce

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If I had to pick a favorite part it would be the sautéed onions Their sweetness brings everything together and reminds me of learning to cook with my dad He would insist on waiting until the onions were just right golden on the edges before adding them to the dough

Storage Tips

This stromboli stays fresh in the fridge for about three days Just wrap slices tightly in foil or an airtight container and reheat in a toaster oven or regular oven so the crust stays crisp For longer storage freeze slices on a baking tray then bundle into freezer bags When ready to eat bake them directly from frozen at 350 until heated through

Ingredient Substitutions

If ribeye is too pricey deli roast beef works well Chop it up and warm in the skillet just to take off the chill For a vegetarian twist try sautéed portobello mushrooms or a mix of your favorite veggies You can swap provolone for mozzarella or even a sharp cheddar if you like a little bite

Serving Suggestions

Stromboli pairs really well with a cool crunchy side salad and some tangy pickles Consider serving it with a little bowl of pepperoncini or roasted red peppers for a colorful platter and extra zip For parties arrange slices on a wooden board with dipping sauces like warm queso or garlic butter

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Philly Cheesesteak History

The original Philly cheesesteak dates back to 1930s Philadelphia A hot dog vendor named Pat Olivieri is credited with inventing the first sandwich and it caught on so fast that shops popped up all over Philadelphia Today it is a symbol of the city and this stromboli is a loving remix that meets tradition with irresistible melty cheese and a handy family style format

Frequently Asked Questions

→ Can I use another type of meat?

Yes, thinly sliced roast beef is a convenient option if ribeye isn't available. For a leaner version, try sirloin or turkey breast.

→ What cheese works best?

Provolone and mozzarella melt beautifully, offering the classic Philly flavor. Cheddar or American can also be used for a different taste.

→ Is homemade dough required?

Store-bought pizza dough works well if you're short on time, but homemade dough adds a rustic touch and extra flavor.

→ Can I make it vegetarian?

Absolutely! Substitute steak with extra mushrooms and a mix of hearty sautéed vegetables for a satisfying alternative.

→ What dipping sauces pair well?

Marinara and cheese sauces both complement the savory filling. Ranch or garlic aioli are delicious options as well.