Philly Cheesesteak Stromboli
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This Philly Cheesesteak Stromboli has all the cheesy, beefy, pepper and onion goodness you love about a classic cheesesteak, wrapped in warm pizza dough and baked until golden. This is the kind of pull-apart comfort food that disappears fast.
Big Flavor, Easy Roll, Zero Fuss
I love a good stromboli, and this one hits every craving at once. Tender shaved ribeye, melted provolone, peppers, onions, mushrooms, and that little splash of Worcestershire all tucked into soft, fluffy dough. It smells unreal coming out of the oven, and once you slice it open, melted cheese just spills out everywhere.
What I love most is how easy it is. One skillet for the filling, one roll of dough, and into the oven it goes. Whether you are feeding a crowd, planning game night snacks, or just want something fun for dinner, this stromboli definitely earns its spot on the table.
Why You’ll Love This Philly Cheesesteak Stromboli
- It has everything you love about a classic Philly cheesesteak tucked inside warm, golden pizza dough.
- The filling cooks fast in one skillet, so you are not juggling pans or creating chaos in the kitchen.
- Every slice has the perfect mix of ribeye, provolone, peppers, onions, and mushrooms.
- It looks impressive but is unbelievably easy to pull together, even on a weeknight.
- Great for game day, parties, movie nights, or anytime you want a fun, shareable dinner.
- Highly customizable, so you can load it up with extra veggies or switch up the cheeses.
Ingredients and Tips
- Use good steak if you can. Shaved or very thinly sliced ribeye gives you that classic cheesesteak tenderness. If your steak is thicker, pop it in the freezer for 20 minutes so it is easier to slice thin.
- Cook the veggies first. Onions, peppers, and mushrooms need a little time to soften and develop flavor. If they stay too firm, they can tear the dough when you roll it.
- Cool the filling slightly. Hot filling will steam the dough from the inside and can make the roll soggy. Five minutes of cooling is all you need.
- Shred your own cheese. Freshly shredded provolone and cheddar melt smoother and help hold everything together inside the roll.
- Roll the dough on a lightly floured surface. You want enough flour so it does not stick, but not so much that the dough gets tough.
- Seal the edges well. Pinching the seams tightly keeps the cheese from leaking while it bakes.
- Add the egg wash. This gives you that gorgeous golden crust and helps the dough brown evenly.
This stromboli looks impressive but it is very straightforward to make. The filling cooks quickly and the dough does all the hard work in the oven.
Heat the olive oil in a large skillet over medium high heat. Add the sliced onion and green pepper and cook for a few minutes until they soften. If you are using mushrooms, add them now and give them another couple of minutes to cook down.
Stir in the shaved ribeye and season with salt and pepper. The steak cooks fast, so keep an eye on it. As soon as it browns, stir in the Worcestershire sauce for that classic cheesesteak flavor. Remove the skillet from the heat and let the filling cool slightly.
On a lightly floured surface, roll out the pizza dough into a rectangle about 12 by 15 inches. Sprinkle half the provolone down the center of the dough, leaving a border around the edges. Spread the cooled steak mixture on top and finish with the remaining provolone and the white cheddar.
Fold in the short edges, then roll tightly from the long side just like a jelly roll. Pinch the seams to seal and place the stromboli seam side down on a parchment lined baking sheet.
Brush the top with the beaten egg and cut a few small slits so steam can escape. This helps prevent the dough from bursting in the oven. Bake at 400 °F (200 °C) for 20 to 25 minutes until the stromboli is golden and the cheese is bubbling inside. If you want extra shine, brush it with a bit of melted butter after it comes out.
Let it rest for five minutes before slicing so the filling can settle. Then cut into thick slices and enjoy that cheesy, beefy goodness.
How To Serve It
This is one of those dinners that fits just about any situation. You can slice it thick for a hearty meal, cut it smaller for appetizers, or serve it with a dipping sauce and call it a game day snack. You can also pair it with some of these dishes:
Arugula Salad
Parmesan Garlic Roasted Potatoes
Skillet Green Beans
Philly Cheesesteak Soup
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Any thinly sliced steak works, but ribeye gives you the most tender, classic cheesesteak texture.
Do I have to cook the filling first?
Yes. Raw veggies and raw steak release too much moisture in the oven and will make the dough soggy.
Why do I need to cool the filling?
Hot filling can steam the dough from the inside. Cooling it a few minutes keeps the stromboli from getting soggy.
Can I make it ahead?
You can prep the filling ahead and refrigerate it. Roll and bake just before serving so the crust stays crisp.
Can I freeze stromboli?
Yes. Bake it, let it cool, then wrap and freeze. Reheat in the oven until warmed through and crisp.
How do I prevent the cheese from leaking out?
Seal the edges well and place the stromboli seam side down on the baking sheet.
Try These Recipes Next
- Homemade Stromboli
- Philly Cheesesteak
- Philly Cheesesteak Sloppy Joes
- Pizza Potato Skins
- Cheesy Sausage Stuffed Mushrooms
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Philly Cheesesteak Stromboli
Ingredients
- 1 pound pizza dough (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion (thinly sliced)
- 1 medium green bell pepper (thinly sliced)
- 8 ounces mushrooms (sliced (optional but delicious))
- ¾ pound ribeye steak (shaved or thinly sliced )
- salt and freshly ground black pepper (to taste)
- 1 teaspoon Worcestershire sauce
- 1½ cups provolone cheese (shredded )
- ½ cup white cheddar (shredded )
- 1 large egg (beaten (for egg wash))
- 1 tablespoon melted butter (for brushing, optional)
- 1 tablespoon chopped parsley (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 sliced onion and 1 sliced green pepper; cook for 3 to 4 minutes until softened. Add 8 ounces mushrooms if using and cook another 2 minutes.
- Stir in ¾ pound shaved ribeye, season with salt and pepper, and cook until just browned. Stir in 1 teaspoon Worcestershire sauce, then remove from heat and let cool slightly.
- On a lightly floured surface, roll out 1 pound pizza dough into a 12×15-inch rectangle. Sprinkle ¾ cup provolone down the center, leaving a 1-inch border. Spread the cooled beef mixture evenly over the cheese, then top with the remaining ¾ cup provolone and ½ cup white cheddar.
- Fold in the short edges, then roll tightly from the long side like a jelly roll. Pinch seams to seal and place seam-side down on the prepared baking sheet.
- Brush with beaten egg and cut 3–4 small slits on top to vent steam. Bake 20 to 25 minutes, until golden brown.
- Brush with 1 tablespoon melted butter for shine and sprinkle with chopped parsley. Let cool 5 minutes before slicing.
Notes
- Let the filling cool a few minutes before rolling so the dough stays crisp.
- Shaved ribeye works best, but thinly sliced sirloin or flank steak are good substitutes.
- Freshly shredded cheese melts smoother and helps the filling stay together.
- Roll the dough tightly and pinch the seams well to keep the cheese from leaking.
- If the stromboli browns too quickly, tent it lightly with foil during baking.
- Leftovers reheat well in the oven and make a great next day lunch.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
