Philly Cheesesteak Stromboli
This Philly Cheesesteak Stromboli is packed with tender shaved ribeye, sautéed peppers, onions, and mushrooms, all rolled up with plenty of melted provolone and cheddar.
Servings: 6
Calories: 525kcal
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
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
Serving: 1serving | Calories: 525kcal | Carbohydrates: 41g | Protein: 30g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 921mg | Potassium: 400mg | Fiber: 2g | Sugar: 7g | Vitamin A: 627IU | Vitamin C: 19mg | Calcium: 333mg | Iron: 4mg
