{"id":8218,"date":"2026-10-31T17:58:20","date_gmt":"2026-10-31T17:58:20","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=8218"},"modified":"2026-10-31T17:58:20","modified_gmt":"2026-10-31T17:58:20","slug":"philly-cheesesteak-stromboli","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/10\/31\/philly-cheesesteak-stromboli\/","title":{"rendered":"Philly Cheesesteak Stromboli"},"content":{"rendered":"<h1>Philly Cheesesteak Stromboli<\/h1>\n<p>Golden, crispy pizza dough wrapped around juicy steak, saut\u00e9ed peppers and onions, and layers of melted provolone cheese. This Philly Cheesesteak Stromboli is an easy, cheesy comfort-food favorite that&#8217;s perfect for family dinners, game days, or a satisfying weekend meal.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 tube refrigerated pizza dough (13\u201314 oz)<\/li>\n<li>1 lb thinly shaved beef steak<\/li>\n<li>1 green bell pepper, thinly sliced<\/li>\n<li>1 small onion, thinly sliced<\/li>\n<li>2 tablespoons butter<\/li>\n<li>2 garlic cloves, minced<\/li>\n<li>8 slices provolone cheese<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>\u00bd teaspoon black pepper<\/li>\n<li>1 egg, beaten with 1 tablespoon water<\/li>\n<li>\u00bd teaspoon dried Italian herbs<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li><strong>Preheat the oven:<\/strong> Preheat your oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper.<\/li>\n<li><strong>Saut\u00e9 the vegetables:<\/strong> 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.<\/li>\n<li><strong>Cook the steak:<\/strong> 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.<\/li>\n<li><strong>Prepare the dough:<\/strong> 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.<\/li>\n<li><strong>Add the filling:<\/strong> Spread the steak, pepper, and onion mixture evenly over the cheese.<\/li>\n<li><strong>Roll the Stromboli:<\/strong> 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.<\/li>\n<li><strong>Brush and season:<\/strong> 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.<\/li>\n<li><strong>Bake:<\/strong> Bake for 20\u201325 minutes, or until the crust is golden brown and cooked through.<\/li>\n<li><strong>Rest and serve:<\/strong> Let the Stromboli rest for 10 minutes before slicing. Serve warm while the cheese is still melted and gooey.<\/li>\n<\/ol>\n<h2>Serving Suggestions<\/h2>\n<p>Serve with marinara sauce for dipping, a fresh green salad, or crispy potato wedges.<\/p>\n<h2>Tips for the Best Stromboli<\/h2>\n<ul>\n<li>Let the filling cool slightly before adding it to the dough to prevent a soggy crust.<\/li>\n<li>Avoid overfilling the dough so the Stromboli rolls easily and stays sealed.<\/li>\n<li>Pinch the seams firmly to keep the melted cheese and juices inside.<\/li>\n<li>Allow the Stromboli to rest before slicing for cleaner, neater pieces.<\/li>\n<\/ul>\n<p><strong>Servings:<\/strong> 4\u20136<br \/>\n<strong>Oven Temperature:<\/strong> 400\u00b0F (200\u00b0C)<br \/>\n<strong>Baking Time:<\/strong> 20\u201325 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Philly Cheesesteak Stromboli Golden, crispy pizza dough wrapped around juicy steak, saut\u00e9ed peppers and onions, and layers of melted provolone&hellip;<\/p>\n","protected":false},"author":2,"featured_media":8219,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/8218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=8218"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/8218\/revisions"}],"predecessor-version":[{"id":8220,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/8218\/revisions\/8220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/8219"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=8218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=8218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=8218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}