Mouthwatering Mozzarella Cheese Steak Stromboli

This gooey mozzarella cheese steak stromboli is a true family favorite that never fails to steal the spotlight at our dinner table. A golden crispy crust wraps around tender steak, caramelized peppers and onions, and just the right amount of melty cheese. This comfort classic is perfect for sharing and brings everyone together with its irresistible aroma and hearty filling.

I first whipped this up on a Saturday night when we craved takeout but wanted something homemade. Now it is my go-to when friends or family visit because there are never any leftovers.

Ingredients

• Store-bought or homemade pizza dough: gives a reliable fluffy crust and saves prep time. Look for dough that is soft and rises well
• Flour for dusting: helps prevent sticking when rolling out the dough. Use all-purpose for a light result
• Ribeye or sirloin steak thinly sliced: provides tender texture and bold flavor. Ask your butcher to slice it thin for you
• Large onion: caramelizes for a slight sweetness that pairs perfectly with the beef
• Green bell pepper: adds crunch and color. Choose one that feels firm and glossy
• Garlic cloves: fresh garlic really brings the filling together. Go for plump, unblemished cloves
• Shredded mozzarella cheese: the star melter for gooey texture. Grate your own for the best melt
• Grated Parmesan cheese: brings salty sharpness and depth to each bite. Freshly grated has brighter flavor
• Olive oil: coats the veggies and steak for rich flavor. I love a good extra-virgin for taste
• Italian seasoning: infuses classic herby notes. Seek out a blend without added salt for flexibility
• Red pepper flakes optional: adds a touch of heat. Use a fresh jar for best potency
• Salt and pepper: essential for balancing all the flavors. Always taste your blend as you season
• Egg: creates that signature golden shine on the crust. Pick the freshest eggs you have
• Water: for mixing with the egg to make a smooth wash
• Marinara sauce: a must for dipping. Warm it gently for serving

Step-by-Step Instructions

Prep the Veggies:

Begin by heating olive oil in a wide skillet on medium. Toss in thinly sliced onions and green peppers followed by minced garlic. Sprinkle with Italian seasoning salt and pepper. Sauté gently for 8 to 10 minutes until the onions turn golden and everything softens. It is key to take your time here so the veggies really caramelize and build flavor

Sear the Steak:

With the veggies set aside use the same skillet to flash-cook the steak slices in hot olive oil. Let the pieces sizzle undisturbed to develop a bit of crust then turn and finish with red pepper flakes salt and pepper. Two to three minutes does the trick for tender bites

Roll Out the Dough:

Dust your counter with flour and gently stretch or roll the dough until you have a wide rectangle about twelve by sixteen inches. If the dough resists give it a few minutes to rest and relax

Layer the Cheese:

Scatter mozzarella evenly across the dough then follow with Parmesan. Leave a border clear around the edges to keep filling sealed inside

Add the Filling:

Evenly distribute the cooked steak and veggies over the cheese layer. Spreading in a single layer ensures even rolling and cooking

Roll It Up Tight:

Starting at the long end roll the dough into a log shape as tightly as you can without tearing it. Pinch the seams and ends closed so the filling stays put

Prepare to Bake:

Transfer the log seam-side down onto a lined baking sheet. For a glossy crust whisk together egg and water and brush it all over the surface

Vent and Bake:

Use a sharp knife to cut a few small slits on top for steam. Slide the pan into your preheated oven and bake for twenty to twenty five minutes until the crust turns deep golden brown

Rest and Slice:

Let the stromboli sit for five to ten minutes so the cheese sets a bit. Slice into thick pieces and serve warm with marinara for dipping

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I always look forward to the first slice where the cheese pulls stretch the longest. My kids always compete for the end piece with the crispiest crust which reminds me of sharing pizza nights as a child

Storage Tips

Once fully cooled wrap leftovers tightly in foil or store in an airtight container. Stromboli keeps well in the fridge for three days and reheats best in a low oven to maintain a crisp crust

Ingredient Substitutions

Any thinly sliced protein works well such as chicken or mushrooms for a vegetarian twist. Provolone or fontina are excellent cheese alternatives and you can add spinach or sun-dried tomatoes for more depth

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Serving Suggestions

Slice diagonally and arrange on a wooden cutting board for a stunning presentation. This dish shines with a side Caesar salad or crunchy roasted potatoes and tastes even better when dipped in warm marinara or garlic aioli

Stromboli Origins and Context

Stromboli originated in Italian-American communities as a hearty way to enjoy pizza flavor in a portable form. Named after the volcanic island it delivers an eruption of flavor in every bite

Recipe FAQs

→ What type of steak works best?

Thinly sliced ribeye or sirloin offers the best balance of tenderness and flavor. Slice against the grain for maximum juiciness.

→ Can I use homemade dough?

Yes, both homemade and quality store-bought pizza dough work well. Ensure it's room temperature for easy stretching.

→ How do I prevent the stromboli from bursting?

Don't overfill the dough and seal all edges securely. Make slits on top to allow steam to escape while baking.

→ What dipping sauces pair well?

Classic marinara is most popular, but ranch, garlic aioli, or even spicy sauces add delicious variety.

→ How should leftovers be stored?

Wrap slices tightly and refrigerate for up to 3 days. Reheat in a low oven for best texture and melted cheese.

→ Can the filling be customized?

Absolutely! Add mushrooms, spinach, or substitute chicken for steak to suit your taste or dietary preferences.