It is 6pm and your family is hungry. You want something hearty but very simple to make. This Philly Cheese Steak Stromboli is the perfect solution for busy nights.
It tastes like your favorite sandwich but in a cozy, baked form. The golden crust holds all the savory goodness inside. It is the ultimate winter comfort food for everyone.
Why You’ll Love This Recipe
This recipe is a huge winner for cold winter nights. It combines tender beef with gooey, melted cheese. Your kids will love the fun, rolled shape. It is much cheaper than ordering takeout for everyone. Plus, you only need one baking sheet for easy cleanup. This dish makes weeknight cooking feel like a special treat.
Simple Method
Making this at home is surprisingly simple. You just sauté the filling and roll it in dough. Using room temperature dough makes it very easy to stretch. Even if you are a beginner, you can master this roll. It comes together in under an hour with minimal effort.
Ingredients You’ll Need
Most of these items are simple staples you can find at any grocery store.
- 1 lb pizza dough, room temperature
- 1/2 lb ribeye steak, very thinly sliced
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 tablespoon water
Step-by-Step
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onions and bell peppers, sautéing until softened and slightly caramelized, about 8 minutes. Remove from skillet.
- Add the remaining olive oil to the same skillet. Increase heat to high and sear the steak slices quickly until browned. Season with salt, pepper, and garlic powder. Drain any excess liquid.
- Roll out the pizza dough on a floured surface into a 12×16 inch rectangle.
- Layer the provolone and mozzarella cheese over the dough, leaving a 1-inch border on all sides. Top with the steak, onions, and peppers.
- Starting from the long side, roll the dough tightly into a log. Pinch the seams and tuck the ends under to seal.
- Whisk the egg and water to create an egg wash. Brush the top of the stromboli with the egg wash and use a sharp knife to cut 3-4 diagonal slits across the top.
- Bake for 20 to 25 minutes or until the crust is golden brown and the cheese is bubbly. Allow to rest for 5 minutes before slicing.
Best Ways to Enjoy It
Slice it into thick, warm pieces while the cheese is melty. Serve it with a simple green side salad for balance. A small bowl of warm marinara is great for dipping. This is pure comfort food for the whole family. Set the table and enjoy a cozy meal together.
Keep It Fresh
Store leftovers in the fridge for up to three days. Wrap them tightly in foil or an airtight container. Reheat in a 350°F oven to keep the crust crisp. Avoid the microwave so it stays perfectly golden and delicious. You can even prep the filling the night before.
Recipe Tips
- Slice your steak while it is slightly frozen for thin pieces.
- Don’t skip the egg wash for a beautiful shiny crust.
- Let the dough sit at room temperature for easier stretching.
- Drain the meat well so the dough does not get soggy.
- Rest the stromboli for five minutes to keep cheesy goodness inside.
- Use a pizza stone if you want an extra crispy bottom.
- Double the batch for a hungry crowd or a potluck.
Ways to Switch It Up
- Add sliced mushrooms for extra savory flavor.
- Use ground beef if you want a more budget-friendly option.
- Swap peppers for pickled jalapeños if you like a little heat.
- Try a gluten-free pizza dough to fit your dietary needs.
Quick Answers
Can I make this ahead of time?
Yes, you can cook the filling a day early. Store it in the fridge until you are ready to roll. This makes the weeknight assembly even faster.
What cheese is best for this?
A mix of provolone and mozzarella gives the best results. Provolone adds classic Philly flavor while mozzarella provides the perfect stretch. Both melt beautifully in the oven.
I hope this cozy recipe brings a little warmth to your winter evening. It is so satisfying to see everyone enjoy a home-cooked meal. Happy cooking!
— Lidia
Philly Cheese Steak Stromboli
Ingredients
- 1 lb pizza dough, room temperature
- 1/2 lb ribeye steak, very thinly sliced
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large eg g
- 1 tablespoon wate r
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onions and bell peppers, sautéing until softened and slightly caramelized, about 8 minutes. Remove from skillet.
- Add the remaining olive oil to the same skillet. Increase heat to high and sear the steak slices quickly until browned. Season with salt, pepper, and garlic powder. Drain any excess liquid.
- Roll out the pizza dough on a floured surface into a 12x16 inch rectangle.
- Layer the provolone and mozzarella cheese over the dough, leaving a 1-inch border on all sides. Top with the steak, onions, and peppers.
- Starting from the long side, roll the dough tightly into a log. Pinch the seams and tuck the ends under to seal.
- Whisk the egg and water to create an egg wash. Brush the top of the stromboli with the egg wash and use a sharp knife to cut 3-4 diagonal slits across the top.
- Bake for 20 to 25 minutes or until the crust is golden brown and the cheese is bubbly. Allow to rest for 5 minutes before slicing.
