Cheesesteak Stromboli: Your Ticket to Philly, Wrapped in Dough
Why settle for a sandwich when you can take all the melty, meaty goodness of a Philly cheesesteak and wrap it in a golden, buttery crust? This cheesesteak stromboli is like a warm hug from Philadelphia itself, but without the hassle of fighting for parking. Perfect for weeknight dinners, game days, or anytime you want to impress without breaking a sweat. Get ready to hear your family say, “Can we have this every week?”
Ingredients
For the Filling:
- 1 lb thinly sliced beef steak (ribeye or flank steak works best)
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional but delicious)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 6 slices provolone cheese
For the Dough:
- 1 lb pizza dough (store-bought or homemade)
For the Finishing Touch:
- 1 egg, beaten (for egg wash)
- 1 tbsp sesame seeds (optional, for extra flair)
Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep cleanup easy and stress-free.
2. Cook the Filling
- Heat olive oil in a large skillet over medium-high heat. Add the steak slices and cook until browned, about 3-5 minutes. Remove and set aside.
- In the same skillet, sauté the onions, bell peppers, and mushrooms until softened, about 5 minutes. Season with garlic powder, salt, and pepper. Mix the steak back in and let everything get cozy together. Remove from heat.
3. Roll Out the Dough
- Roll the pizza dough into a large rectangle on a floured surface, about ¼ inch thick. Don’t worry about perfection—rustic is charming (and easier).
4. Assemble the Stromboli
- Lay the provolone slices down the center of the dough, leaving about 1 inch of space around the edges. Spoon the steak and veggie mixture evenly over the cheese.
- Fold one long side of the dough over the filling, then fold the other side on top to seal it. Pinch the edges to keep all that cheesy goodness inside.
5. Brush and Bake
Bake for 20-25 minutes, or until the crust is golden brown and irresistible. Let it cool for 5 minutes before slicing (if you can wait that long).
Transfer the stromboli seam-side down onto the prepared baking sheet. Brush the top with the beaten egg and sprinkle with sesame seeds if using.
Serve this stromboli with a side of marinara sauce and a lot of napkins. When someone inevitably asks for seconds, tell them, “Sorry, I’m saving the rest for Philly’s approval committee.” They’ll get over it…eventually.