Philly Cheesesteak Stromboli

Golden, crispy pizza dough wrapped around juicy steak, sautéed peppers and onions, and layers of melted provolone cheese. This Philly Cheesesteak Stromboli is an easy, cheesy comfort-food favorite that’s perfect for family dinners, game days, or a satisfying weekend meal.

Ingredients

• 1 tube refrigerated pizza dough (13–14 oz)
• 1 lb thinly shaved beef steak
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 tablespoons butter
• 2 garlic cloves, minced
• 8 slices provolone cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg, beaten with 1 tablespoon water
• ½ teaspoon dried Italian herbs

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Sauté the vegetables: Melt the butter in a skillet over medium-high heat. Add the sliced bell pepper and onion and cook until tender. Stir in the minced garlic and cook for another 30 seconds.
3. Cook the steak: Add the shaved beef, salt, and black pepper. Cook until the steak is browned and cooked through. Drain any excess liquid and allow the filling to cool slightly.
4. Prepare the dough: Unroll the pizza dough into a rectangle on the prepared baking sheet. Arrange the provolone slices over the dough, leaving a 1-inch border around the edges.
5. Add the filling: Spread the steak, pepper, and onion mixture evenly over the cheese.
6. Roll the Stromboli: Starting from one long side, carefully roll the dough into a log. Tuck in the ends and pinch all the seams closed. Place it seam-side down on the baking sheet.
7. Brush and season: Brush the top with the egg wash and sprinkle with dried Italian herbs. Cut a few small slits across the top to allow steam to escape.
8. Bake: Bake for 20–25 minutes, or until the crust is golden brown and cooked through.
9. Rest and serve: Let the Stromboli rest for 10 minutes before slicing. Serve warm while the cheese is still melted and gooey.

Serving Suggestions

Serve with marinara sauce for dipping, a fresh green salad, or crispy potato wedges.

Tips for the Best Stromboli

• Let the filling cool slightly before adding it to the dough to prevent a soggy crust.
• Avoid overfilling the dough so the Stromboli rolls easily and stays sealed.
• Pinch the seams firmly to keep the melted cheese and juices inside.
• Allow the Stromboli to rest before slicing for cleaner, neater pieces.

Servings: 4–6
Oven Temperature: 400°F (200°C)
Baking Time: 20–25 minutes