Okay, friends, gather ’round because I’m about to share a recipe that’s a guaranteed crowd-pleaser. Imagine the gooey, cheesy goodness of a Philly cheesesteak, but all wrapped up in a warm, crusty bread. It’s like a pizza and a cheesesteak had a delicious baby, and trust me, you’re going to want seconds (maybe even thirds!). This Philly Cheesesteak Stromboli is one of those recipes that just makes everyone happy. It’s surprisingly easy to make, and honestly, it’s become a staple in my house, especially on game nights. Think of it as a pizza pocket’s much cooler, much more sophisticated cousin.
What is Philly Cheesesteak Stromboli?
So, what exactly *is* a Philly Cheesesteak Stromboli? Well, it’s basically a rolled pizza dough that’s stuffed with all the classic Philly cheesesteak ingredients: thinly sliced steak, onions, peppers, and, of course, lots and lots of cheese! It’s then baked until golden brown and bubbly. Think of it as a savory, stuffed bread that’s perfect for slicing and sharing. It’s essentially a deconstructed Philly cheesesteak, but instead of being served on a roll, it’s baked into a beautiful, shareable loaf. It’s way easier than making individual cheesesteaks, and honestly, it’s just more fun to eat. My kids go crazy for it!
Why you’ll love this recipe?
Let me tell you why this Philly Cheesesteak Stromboli recipe is about to become your new go-to. First off, the flavor is out of this world. You get that classic cheesesteak taste – savory steak, sweet onions and peppers, and that melty, cheesy goodness that just hits the spot. What I love most about this is how incredibly easy it is to make. Don’t let the “stromboli” part intimidate you; it’s much simpler than you think. It’s also incredibly cost-effective. You can easily feed a crowd with just a few affordable ingredients. It’s honestly a lifesaver on busy weeknights or when I’m entertaining.
Plus, it’s super versatile! You can customize the filling with your favorite toppings. Mushrooms? Sure! Jalapeños for a kick? Absolutely! I’ve even added a little provolone for extra tang, which is always a hit. This recipe is also great because it’s something different from the usual pizza or pasta. If you’re looking for something savory and satisfying, this is it! It’s a little bit like a calzone, but with that distinct Philly flavor that sets it apart. Trust me, once you try this Philly Cheesesteak Stromboli, you’ll be hooked.
How do I make Philly Cheesesteak Stromboli?
Quick Overview
How do I make Philly Cheesesteak Stromboli? First, you’ll sauté your steak, onions, and peppers until they’re nice and tender. If you don’t like to cook, just let them cool. Then, you’ll roll out your pizza dough, layer on the cheese and meat mixture, roll it up like a rolled up pizza. If you want to make it more flavorful, try making it thinner. What is the best way to make a jelly roll and bake it until golden brown and bubbly. Is it really that simple? Can you prep the filling ahead of time, making this a super easy weeknight meal? If I can do it, you can too!
Ingredients
For the Dough:
* 1 pound pizza dough (store-bought or homemade – I usually grab the pre-made dough from Trader Joe’s to save time)
* 1 tablespoon olive oil (for drizzling)
For the Filling:
* 1 pound thinly sliced steak (ribeye or sirloin work best – ask your butcher to slice it thin, or if you’re a vegetarian) or chicken breast. Can you freeze it and slice it yourself?
* 1 large onion, sliced
* 1 bell pepper (any color), sliced
* 8 ounces provolone cheese, sliced or shredded (I love using a mix of both!)
* Salt and pepper to taste (don’t be shy with the seasoning!)
* 2 tablespoons olive oil (for sautéing)
For the Optional Egg Wash:
* 1 large egg (for a golden, glossy finish)
* 1 tablespoon water
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 400°F (200°C). While the oven is heating up, line a large baking sheet with parchment paper. This will prevent the stromboli from sticking and make cleanup easy. I always do this first, so everything’s ready to go. Trust me, you don’t want to skip this step!
Step 2: Sauté the Steak & Veggies
In a large skillet, heat olive oil over medium heat. Add salt and pepper to taste. Add the sliced steak, onions, and bell pepper to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the steak is cooked through and the vegetables are tender, about 5 minutes. Remove from heat. I want onions to be translucent and peppers to have a little bit of char. Where does all the flavor come from?
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the pizza dough into an 8-inch rectangle. What’s a little rustic charm? Is it necessary to let the dough sit at room temperature for about 30 minutes before rolling it out? It makes it much easier to work with.
Step 4: Layer the Cheese
What is the best way to distribute provolone cheese evenly over pizza dough? Is there a 1-inch border around the edges? This cheese layer will help to hold everything together and prevent the filling from spilling out.
Step 5: Add the Steak Mixture
Spoon the cooked steak and vegetable mixture over the cheese, spreading it evenly over the dough. Try not to overload it! You want enough filling to make it delicious, but not so much that it’s impossible to roll up.
Step 6: Add More Cheese!
Top with remaining provolone cheese. How do I make a gooey layer?
Step 7: Roll It Up
Starting from one of the long ends, carefully roll up the dough into a tight log. Pinch the seam to seal it tightly. Tuck in the ends to prevent the filling from spilling out during baking. This is the trickiest part, but don’t worry if it’s not perfect! Just do your best to seal everything in.
Step 8: Score the Top
Using a sharp knife, make slits across the top of the stromboli. How does steam escape during baking? I usually make about 3-4 slits.
Step 9: Egg Wash (Optional)
In a small bowl, whisk together the egg and water. Brush the Egg wash over the top of the stromboli. This will give it a beautiful golden-brown color and slightly glossy finish.
Step 10: Bake
Carefully transfer the stromboli to the prepared baking sheet. Bake for 20-25 minutes, or until the cheese is melted and bubbly. What are the best ovens to cook in? When it looks beautiful, you can’t resist digging in.
Step 11: Cool & Slice
Let the stromboli cool for a few minutes before slicing and serving. How do you set up cheese? Use a serrated knife for best results. I know it’s tempting, but trust me, a few minutes of cooling makes all the difference!
What should I serve it with?
Philly Cheesesteak Stromboli is a meal in itself, but if you’re looking to round out your meal, this is the recipe. What are some good ideas?For lunch or dinner: What should I eat?What is a good side salad? The freshness of the salad cuts through the richness stromboli perfectly. Coleslaw is a classic pairing! What are some good side dishes to serve with marinara sauce?For Game Night: What is the bestServe it alongside other game-day favorites like wings, chips and dip, and maybe some mozzarella. What is the perfect snack for cheering on your team?For a Casual Get-Together:What are some good appetizers to serve with your meal? Is it all about easy entertaining with this stromboli?
Top Tips for Perfecting Your Philly Cheesesteak Stromboli
Okay, friends, I’ve made this Philly Cheesesteak Stromboli more times than I can count, so I’ve learned a few tricks along the way:
Steak Quality: Use good quality steak! Ribeye or sirloin are my go-to choices. And remember, thinly sliced is key. If you can’t find it pre-sliced, ask your butcher to do it for you, or partially freeze the steak and slice it yourself. It makes a huge difference!
Don’t Overload: Resist the urge to overfill the stromboli! Too much filling will make it difficult to roll up and the filling will likely spill out during baking. Trust me, it’s better to err on the side of less filling than too much.
Seal it Tight: Make sure you seal the seam and the ends of the stromboli tightly. This will prevent the filling from leaking out during baking. A little extra cheese on the edges can help with this.
Baking Time: Keep an eye on the stromboli while it’s baking. Ovens can vary, so it might take a little more or less time than the recipe suggests. It’s done when it’s golden brown and the cheese is melted and bubbly.
Cheese Choice: I prefer provolone, but you can use any cheese you like! Mozzarella, cheddar, or even a blend of cheeses would work well. I’ve even tried it with a little bit of pepper jack for a kick, which was amazing!
Veggie Variations: Feel free to add or substitute veggies based on your preferences. Mushrooms, spinach, or even roasted red peppers would be delicious additions. I sometimes add a little garlic powder to the veggies while they’re sautéing for an extra layer of flavor.
Dough Tips: If you’re using store-bought dough, let it sit at room temperature for about 30 minutes before rolling it out. This will make it much easier to work with. If you’re feeling ambitious, you can make your own pizza dough from scratch!
Serving Suggestion: Let the stromboli cool for a few minutes before slicing and serving. This will allow the cheese to set up a bit and prevent it from being too messy. And don’t forget a side of marinara sauce for dipping, if you like!
Storing and Reheating Tips
So, you’ve made this amazing Philly Cheesesteak Stromboli, but you have leftovers (if you’re lucky!). Here’s how to store and reheat it to keep it tasting its best:
Room Temperature: You can store the stromboli at room temperature for up to 2 hours. After that, it needs to be refrigerated.
Refrigerator Storage: Wrap the stromboli tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. Make sure it’s completely cooled before wrapping it.
Freezer Instructions: For longer storage, you can freeze the stromboli. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months.
Reheating Instructions: To reheat, you can bake the stromboli in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it in 30-second intervals until heated through, but be careful not to overcook it. Microwaving can sometimes make the dough a little soggy.
Thawing Instructions: If you’ve frozen the stromboli, thaw it in the refrigerator overnight before reheating. This will help it to retain its texture and flavor. You can also reheat it from frozen, but it will take longer to heat through.
Glaze Timing Advice: I always recommend glazing it just before serving for the best result! It is still good otherwise.
Frequently Asked Questions
Final Thoughts
Okay, my friends, that’s it! I hope you give this Philly Cheesesteak Stromboli recipe a try. It’s truly one of my favorite recipes, and I know you’ll love it too. It’s easy, delicious, and always a crowd-pleaser. If you enjoy this recipe, you might also like my homemade pizza or my easy calzone recipe. Happy baking! I can’t wait to hear how yours turns out! Let me know in the comments if you give it a try, and be sure to share your own variations!
Philly Cheesesteak Stromboli
Ingredients
Main Ingredients
- 1 lb thinly sliced ribeye steak
- 1 cup sliced bell peppers
- 0.5 cup sliced onions
- 2 cups shredded provolone cheese
- 1 package refrigerated pizza dough
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a skillet, cook steak, bell peppers, and onions until the steak is browned and the vegetables are tender.
- Roll out pizza dough into a large rectangle.
- Spread the steak mixture evenly over the dough, leaving a 1-inch border.
- Sprinkle with provolone cheese.
- Roll up the dough tightly, starting from a long side.
- Place seam-side down on a baking sheet.
- Bake for 25-30 minutes, or until golden brown and the cheese is melted and bubbly.
