Cheesesteak Beef Stromboli

A crispy, golden Stromboli stuffed with tender beef, sautéed peppers and onions, and gooey melted provolone cheese. Perfect for dinner, game day, or a hearty snack!

Ingredients

For the Filling

• 1 lb (450 g) shaved steak or thinly sliced sirloin
• 1 tablespoon vegetable oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste

For the Stromboli

• 1 lb refrigerated pizza dough
• 8 slices provolone cheese
• 1 cup shredded mozzarella cheese
• 1 egg, beaten (for egg wash)
• 1 tablespoon melted butter
• ½ teaspoon garlic powder
• 1 teaspoon dried parsley

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the onions and bell peppers and cook for 4–5 minutes until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Add the shaved beef, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for 3–4 minutes until the beef is browned. Remove from the heat and let the mixture cool slightly.
6. Roll the pizza dough into a rectangle about 10×14 inches on a lightly floured surface.
7. Layer the provolone slices over the dough, leaving a 1-inch border around the edges.
8. Spread the beef mixture evenly over the cheese, then sprinkle the mozzarella on top.
9. Starting from the long side, roll the dough tightly into a log. Pinch the seams and tuck the ends underneath.
10. Place the Stromboli seam-side down on the prepared baking sheet.
11. Brush the top with the beaten egg. Mix the melted butter with the garlic powder and brush over the dough. Sprinkle with dried parsley.
12. Cut 3–4 small slits on top to allow steam to escape.
13. Bake for 25–30 minutes, or until the crust is deep golden brown.
14. Let rest for 10 minutes before slicing and serving.

Serving Suggestions

Serve warm with:

• Marinara sauce
• Ranch dressing
• Garlic aioli
• A fresh green salad
• Crispy fries or potato wedges

Tips

• Use ribeye for extra flavor if available.
• Add sautéed mushrooms or jalapeños for a delicious twist.
• Let the filling cool before rolling to keep the dough from becoming soggy.
• Store leftovers in the refrigerator for up to 3 days and reheat in the oven or air fryer for the crispiest crust.