Philly Cheesesteak Stromboli (Print Version)
Melty steak, peppers, and cheese nestled in golden dough. Warm, bold flavors inspired by Philly classics.
# Ingredients:
→ Filling
01 -
450 g ribeye steak, thinly sliced
02 -
1 green bell pepper, thinly sliced
03 -
1 medium onion, thinly sliced
04 -
120 g mushrooms, sliced
05 -
1 tbsp olive oil
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
1 tbsp Worcestershire sauce
→ Dough and Assembly
09 -
450 g pizza dough
10 -
150 g shredded provolone or mozzarella cheese
11 -
1 large egg, beaten
12 -
1 tbsp sesame seeds
# Instructions:
01 -
Set oven to 200°C and line a baking tray with parchment paper.
02 -
In a large skillet over medium-high heat, warm olive oil and cook sliced ribeye for 3–4 minutes until seared. Transfer steak to a plate.
03 -
Using the same skillet, sauté onions, bell pepper, and mushrooms for 5–7 minutes until softened. Season with salt, pepper, and Worcestershire sauce; remove from heat.
04 -
On a floured surface, roll out pizza dough into a 25 x 35 cm rectangle.
05 -
Layer the seared steak along the centre of the dough, leaving a 2.5 cm border. Evenly distribute the sautéed vegetables on top, followed by shredded cheese.
06 -
Fold the long sides of dough over the filling, then fold ends to fully encase. Place seam side down on the prepared baking tray.
07 -
Brush dough surface with beaten egg and sprinkle with sesame seeds.
08 -
Bake for 20–25 minutes until golden brown and the filling is bubbling.
09 -
Allow to cool for 5 minutes, then slice and serve with preferred dipping sauce.
# Notes:
01 -
Steak can be substituted with thinly sliced roast beef for convenience.
02 -
For added flavour, experiment with a blend of provolone and mozzarella cheeses.