Philly Cheese Steak Stromboli

If you love all the flavors of a Philly cheese steak but want something a little more fun for dinner than a standard sandwich, this stromboli brings everything together in a golden crust. It bakes up cheesy and savory, with perfectly juicy steak and tender veggies. I first served this at a game night and everyone went wild for the crunchy crust and gooey cheese inside.

I was surprised how quickly this came together and now it is my husband’s number one request when friends come over to watch football.

Ingredients

• Pre-made pizza dough: gives the perfect chewy shell look for dough that feels elastic and avoid any tears
• Roast or sandwich steak sliced thin: cooks up quickly and stays juicy go for nicely marbled cuts if possible
• Onion sliced thin: adds that sweet caramelized base I look for yellow onions with tight skins
• Green bell pepper sliced thin: brings crunch and color pick a glossy firm pepper
• Jalapenos optional: for a mild kick choose firm jalapenos with smooth skin
• Mozzarella cheese shredded or sliced: creates that melty stretch try whole milk mozzarella for best flavor
• Provolone cheese optional: adds classic tangy notes choose deli slices from the counter
• Sliced mushrooms from a jar: save time and blend right into the filling check for well-sealed jars no soft pieces
• Egg beaten: forms a crisp shiny crust use the freshest egg you can
• Vegetable oil for sautéing: keeps everything from sticking I use canola or olive oil
• Salt and pepper to taste: brightens all the flavors taste as you go and do not oversalt

Step-by-Step Instructions

Prepare the Filling:

Heat a large pan on medium high then add your oil Once hot add the steak and immediately season with salt and pepper Cook for two to three minutes turning to brown all over Next stir in the sliced onions green bell pepper mushrooms and jalapenos if using Sauté for another two to three minutes just until the onions start to brown and the peppers are slightly tender Avoid overcooking as it will bake further in the oven

Roll the Dough:

Lightly flour your work surface and roll out one portion of dough to a roughly nine by thirteen inch rectangle Use gentle even pressure so the dough does not tear or stretch too thin

Assemble the Stromboli:

Spoon half the steak mixture along the center of the dough keeping half an inch clear all around for sealing Layer mozzarella cheese and provolone slices over the steak mixture

Shape and Seal:

Fold in the shorter edges first then roll up the long side over the filling like a jelly roll Tuck the seam underneath to keep it sealed

Egg Wash and Score:

Place the stromboli seam side down on a greased or foil lined baking sheet Brush generously with beaten egg all over the top Use a sharp knife to cut two inch long strips on the top for venting and style

Bake and Serve:

Bake in the preheated four hundred degree oven for fifteen to twenty minutes Rotate midway if needed for even browning The stromboli is ready when golden brown and shiny Let it rest for five minutes before slicing Serve hot with your favorite dipping sauce

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My favorite part is the oozy mozzarella layer that pulls up when you take a slice My family always laughs because there are never leftovers and sometimes we eat it standing at the counter sneaking extra bites

Storage Tips

Any leftover stromboli can be wrapped tightly in foil and refrigerated for up to three days Warm slices in the oven or a toaster oven to keep the crust crisp again Avoid microwaving if possible as the dough can go soft

Ingredient Substitutions

Swap the roast steak for cooked chicken or turkey for a lighter version Use other veggies you have on hand like red bell peppers or spinach If you cannot find provolone just add extra mozzarella or a handful of cheddar for extra bite

Serving Suggestions

Serve with warm marinara for dipping or drizzle ranch on top for classic comfort It goes great with a simple green salad or kettle chips for crunch Try cutting it into bite sized pieces for a party platter

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Cultural Context

This recipe channels the spirit of Philadelphia’s iconic sandwich into a shareable dish The stromboli itself comes from Italian American tradition and is beloved especially in the northeast United States Bringing together both traditions makes it the perfect comfort food for family gatherings or laid back nights

Common Queries

→ Can I use a different cheese?

Yes! Swap in cheddar, fontina, or any melting cheese for a different flavor.

→ Is pre-cooked steak necessary?

For best texture, use thin raw steak and just sear it briefly before baking.

→ How do I keep the dough from getting soggy?

Don't overfill and make sure to leave dough edges bare for a tight seal when rolling.

→ Can this be made ahead?

Assemble, refrigerate unbaked, and bake fresh for best taste and texture.

→ What dipping sauces pair well?

Try marinara, ranch, or even spicy mustard for added flavor.

→ Are jalapenos necessary?

No, they're optional. Omit for a milder stromboli or add for extra heat.