Philly Cheesesteak Stromboli
Indulge in the ultimate fusion of comfort food with this Philly Cheesesteak Stromboli recipe—a sizzling combination of tender ribeye steak, sautéed bell peppers, onions, and mushrooms, all enveloped in gooey provolone cheese and a golden pizza dough crust. Perfect for game day, family dinners, or a casual gathering, this stromboli brings the iconic flavors of a classic Philly cheesesteak into a portable, baked delight. Featuring a flaky crust brushed with egg wash and optional sesame seed topping, every bite is rich with bold, savory goodness. Quick to prepare in under an hour, this crowd-pleaser is your go-to dish for hearty and flavorful perfection. Try serving it with your favorite dipping sauce for an unforgettable meal!
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 0.75 pound Ribeye steak, thinly sliced
- 1 Green bell pepper, sliced
- 1 Yellow onion, sliced
- 0.5 cup Mushrooms, sliced
- 8 slices Provolone cheese, sliced
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg, beaten
- 1 teaspoon Sesame seeds (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the thinly-sliced ribeye steak and season with salt and black pepper. Cook for 3-4 minutes until browned, then remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, sliced green bell pepper, onion, mushrooms, and minced garlic. Sauté for 5-6 minutes until the vegetables are tender. Remove from heat and set aside.
On a lightly floured surface, roll out the pizza dough into a large rectangle, about 12x14 inches.
Place the provolone cheese slices in a single layer across the middle of the dough, leaving a 1-inch border around the edges for sealing.
Evenly distribute the cooked steak and sautéed vegetables over the provolone cheese.
Fold one long side of the dough over the filling, then fold the other side to overlap, forming a long log. Pinch the seams and ends tightly to seal.
Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
Brush the beaten egg over the surface of the stromboli to create a golden crust. If desired, sprinkle sesame seeds on top.
Using a sharp knife, make 3-4 small slits on top to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the stromboli is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 378 mg | 29% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
