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Philly Cheesesteak Stromboli recipe - photo 4
Chef Ava

Philly Cheesesteak Stromboli

A golden, crisp stromboli filled with savory steak, sweet peppers and onions, and plenty of melted provolone, brushed with garlic parsley butter.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pizza dough
  • 1 lb thinly sliced steak or roast beef
  • 1 green bell pepper sliced
  • 1 onion sliced
  • 6–8 slices provolone cheese
  • 2 tablespoons butter divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce optional
  • 1 tablespoon chopped parsley

Method
 

  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Heat 1 tablespoon of butter in a skillet over medium heat.
  3. Add the sliced peppers and onions and cook until softened and lightly caramelized.
    Philly Cheesesteak Stromboli recipe
  4. Stir in the steak or roast beef, garlic powder, black pepper, and Worcestershire sauce if using. Cook just until heated through.
  5. Roll out the pizza dough on a lightly floured surface.
  6. Layer the provolone cheese down the center of the dough.
  7. Spoon the steak, pepper and onion mixture evenly over the cheese.
    Philly Cheesesteak Stromboli recipe - photo 2
  8. Carefully roll the dough into a log shape, pinching the edges closed tightly.
  9. Place seam-side down on the prepared baking sheet.
  10. Melt the remaining butter and mix with a little garlic powder and parsley. Brush over the top of the stromboli.
  11. Cut a few small slits in the top to allow steam to escape.
  12. Bake for 25–30 minutes until golden brown and crisp.
    Philly Cheesesteak Stromboli recipe - photo 3
  13. Let rest for a few minutes before slicing and serving warm.
    Philly Cheesesteak Stromboli recipe - photo 4

Notes

Let the filling cool for a few minutes before rolling so it does not melt the cheese or tear the dough. Placing the provolone under the meat helps keep the crust from getting soggy.