Golden Philly Cheesesteak Stromboli with Melty Cheese (Print version)

Tender cheesesteak filling, peppers, onions, and melty cheese rolled in pizza dough and baked until golden.

# Ingredients:

For the filling

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 4 oz (115 g) mushrooms, thinly sliced
05 - 12 oz (340 g) shaved ribeye or very thinly sliced sirloin
06 - 1 teaspoon Worcestershire sauce
07 - 3/4 teaspoon kosher salt, plus more to taste
08 - 1/2 teaspoon black pepper

For the stromboli

09 - 1 lb (450 g) pizza dough, at room temperature
10 - 1 tablespoon all-purpose flour, for rolling
11 - 1 1/2 cups (170 g) shredded provolone cheese
12 - 1 cup (115 g) shredded low-moisture mozzarella cheese
13 - 1 large egg, beaten
14 - 1 tablespoon unsalted butter, melted
15 - 1 small garlic clove, finely grated
16 - 1 tablespoon chopped parsley, for serving

# Instructions:

01 - Heat the oven to 400 F. Line a large baking sheet with parchment paper and let the pizza dough sit at room temperature while you make the filling.
02 - Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, and mushrooms, then cook for 6-8 minutes until softened and most moisture has evaporated.
03 - Add the shaved steak, salt, and pepper. Cook for 2-3 minutes, stirring often, until just browned. Stir in Worcestershire sauce and remove from the heat. Let the filling cool for 5-10 minutes.
04 - On a lightly floured surface, roll the dough into a rectangle about 12 by 15 inches. Scatter half the provolone down the center, add the cooled steak filling, then top with mozzarella and the remaining provolone.
05 - Fold in the short ends, then roll from the long side into a tight log. Pinch the seam and ends closed, then place seam side down on the prepared baking sheet.
06 - Brush the top with beaten egg and cut 4 or 5 small vents across the top. Bake for 22-26 minutes until the crust is deep golden and cheese is bubbling through the vents.
07 - Mix melted butter with grated garlic and brush it over the hot crust. Sprinkle with parsley, rest for 8 minutes, then slice with a serrated knife.

# Good to know:

01 - Let the filling cool before rolling to protect the crust.
02 - Best served warm, about 8 minutes after baking.
03 - Serve with marinara, garlic butter, or cheese sauce for dipping.

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