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.