philly cheesesteak stromboli
Experience the ultimate fusion of two iconic classics with this Philly Cheesesteak Stromboli! Imagine all the savory goodness of a traditional Philly Cheesesteak – thinly sliced steak (ribeye or sirloin recommended!), melted provolone cheese (or a mix of provolone and Cheez Whiz for that authentic touch), and caramelized onions and bell peppers – all snugly wrapped in a golden-brown, homemade (or high-quality store-bought) pizza dough. Bake it to crispy, melty perfection and serve with a side of warm marinara sauce for dipping. It's the perfect crowd-pleasing meal that's surprisingly easy to make at home!
Ingredients
- Pizza dough homemade or store-bought
- Ribeye or sirloin steak thinly sliced
- Provolone cheese
- Cheez Whiz optional
- Onions caramelized
- Bell peppers
- Olive oil
- Salt
- Pepper
- Garlic powder
- Marinara sauce for serving
- Pros:
- Combines the best of Philly Cheesesteaks and Stromboli
- Customizable with different cheeses vegetables, and sauces
- Great for parties and gatherings
- Relatively easy to make
- Cons:
- Can be high in calories depending on ingredients
- Requires some time for dough preparation if making homemade
- Potential for overfilling if not careful
Instructions
- Prepare the Dough: If making homemade dough, combine flour, yeast, water, and salt. Knead until smooth, let rise until doubled. If using store-bought, let it rest at room temperature.
- Cook the Steak: Thinly slice the steak against the grain. Sauté with caramelized onions and bell peppers in a skillet with olive oil until browned and cooked to desired doneness. Season with salt, pepper, and garlic powder.
- Assemble the Stromboli: Roll out the dough into a rectangle. Spread cheese over the dough, then add the cooked steak and vegetable mixture.
- Roll and Seal: Carefully roll up the dough, tucking in the sides to seal. Brush the top with olive oil or egg wash.
- Bake: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and crispy.
- Rest and Serve: Let the stromboli rest for a few minutes before slicing. Serve warm with marinara sauce for dipping.