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Philly Cheese Steak Stromboli is that gathering-around-the-table meal I rely on when I want serious comfort and a fuss-free dinner that everyone grabs seconds of. Picture juicy steak, sweet onions, gooey cheese, and warm baked dough all bundled up for slicing and sharing. This recipe transforms classic cheesesteak flavors into an easy, crowd-pleasing bake—the kind my family asks for each game day and rainy Sunday.
My first Philly Cheese Steak Stromboli came together after a refrigerator clean-out and a craving for something nostalgic yet easy. Now, it is a must-have for gatherings where no one wants to put down their fork.
Ingredients
- Premade pizza dough: Choose a dough that feels soft with no cracks as it will bake up the fluffiest
- Thinly sliced roast or sandwich steak: Look for well-marbled steak for extra tenderness and flavor
- Onion: Choose a medium white or yellow onion for the classic sweetness
- Green bell pepper: Opt for crisp peppers with shiny skin to keep the color bright during baking
- Jalapenos: Pick firm jalapenos for a fresh kick or skip if you want it mild
- Mozzarella cheese: Use part-skim or whole milk for the best melt
- Provolone cheese: Provides tangy depth and creamy texture bachelor provolone melts especially well
- Sliced mushrooms: Go for jarred or fresh if time allows both add earthiness
- Egg: For the golden and glossy finish on the stromboli
- Vegetable oil: Any neutral oil will work always heat your pan before adding the steak
- Salt: Enhances the steak and veggies without overpowering
- Black pepper: Freshly cracked for the best aroma and mild bite
Step-by-Step Instructions
- Prepare the Pan and Oven:
- Set your oven to 400 degrees Fahrenheit and let it fully preheat. Heat a large pan over medium-high and pour in the oil until shimmering. This ensures a beautiful sear on your steak.
- Cook the Steak and Veggies:
- Add the thinly sliced steak to the hot pan. Sprinkle with salt and black pepper generously. Sauté for 2 to 3 minutes just until the edges start to brown. Add onions, green peppers, and mushrooms right into the pan. Stir for another 2 to 3 minutes. Watch for the onions turning lightly golden and the peppers still holding shape since the oven will finish cooking them.
- Roll Out the Dough:
- On a clean surface, dust lightly with flour. Roll out the premade dough to a large rectangle about nine by thirteen inches. Press gently and do not overwork. Leave just a bit of space around the edges which will make sealing the loaf easier.
- Assemble the Stromboli:
- Spoon the warm steak and vegetable mix down the center of the dough rectangle. Sprinkle evenly with mozzarella. Lay the provolone slices for extra melt and tang. Fold the sides over the filling and tightly roll up the loaf so the seam stays underneath.
- Prepare for Baking:
- Lay the stuffed and rolled stromboli seam-side down on a greased baking sheet or aluminum foil. Brush the whole loaf with beaten egg using a pastry brush. Slice a couple of slits on top to vent steam and give it that bakery finish.
- Bake and Serve:
- Place the pan on the middle rack of your oven. Bake for fifteen to twenty minutes until the crust is golden and the cheese bubbles at the sides. Slice thickly and serve immediately with marinara or ranch sauce for dipping
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My kids’ favorite part is getting extra golden bits of cheese that ooze from the sides. I love the moment when my husband walks in and recognizes that cheesy aroma from the front door. Nothing sparks family stories quite like a bubbling Stromboli straight from the oven
Storage Tips
Store leftover slices in an airtight container in the refrigerator for up to three days. Reheat in the oven or toaster oven for the crispiest texture. I like to double-wrap and freeze slices individually for easy midnight snacks.
Ingredient Substitutions
Swap the steak for thinly sliced cooked chicken or turkey for a lightened-up version. You can also use dairy-free cheese shreds or go heavy on mushrooms for a vegetarian twist. Roasted red pepper works in place of green pepper for a sweeter note.
Serving Suggestions
Cut into thick slices and offer with small dipping bowls of warm marinara or ranch. For bigger gatherings, pair with a green salad or roasted vegetables. I sometimes set up a small topping bar with extra peppers or hot sauce for those who love to customize.
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Cultural Context
The Stromboli was created by Italian Americans inspired by the classic Philly cheesesteak sandwich. Combining pizza dough with this beloved filling lets you feed a crowd using simple supermarket finds. It the ultimate mashup of pizza night and sandwich cravings.
Recipe FAQs
- → How do I prevent the dough from getting soggy?
Allow the filling to cool slightly and avoid excess moisture before adding it to the dough. Use slits on top to let steam escape.
- → Can I use different types of cheese?
Yes, mozzarella and provolone work well, but you can also try cheddar, Swiss, or any melting cheese you prefer.
- → What is the best way to reheat leftovers?
Reheat slices in a preheated oven at 350°F (175°C) until warmed through to maintain a crisp crust.
- → Can this be made ahead of time?
Assemble and refrigerate the unbaked loaf, then bake fresh when ready to serve. Baking from chilled may require extra minutes.
- → Is it possible to add spicy elements?
Absolutely! Include jalapenos in the filling for extra heat, or offer spicy dipping sauces on the side.
- → What kind of steak works best?
Thinly sliced roast beef or sandwich steak cooks quickly and stays tender inside the dough roll.