This stromboli has everything you crave—savory steak, gooey cheese, soft-on-the-inside and crisp-on-the-outside dough, all rolled together into a delicious handheld meal. It’s easy to customize with your favorite toppings and cheeses, and it’s great for feeding a crowd. Plus, it’s a fun and creative twist on a traditional Philly cheesesteak that’s easier to serve and enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pizza dough or refrigerated crescent roll dough ribeye steak or sirloin (thinly sliced) green bell pepper yellow onion provolone cheese or mozzarella salt black pepper garlic powder olive oil or butter egg (for egg wash)
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil or butter in a skillet over medium-high heat. Add sliced onions and bell peppers, and sauté until softened, about 5–7 minutes. Remove and set aside.
In the same skillet, cook the thinly sliced steak until browned and just cooked through. Season with salt, pepper, and garlic powder. Remove from heat.
Roll out the pizza dough into a rectangle on a lightly floured surface.
Layer provolone or mozzarella cheese down the center, leaving space at the edges.
Add the cooked steak, followed by the sautéed peppers and onions.
Fold the sides of the dough over the filling and pinch the edges to seal. Place seam-side down on the baking sheet.
Brush the top with beaten egg for a golden finish and optionally sprinkle with a little garlic powder or Italian seasoning.
Bake for 20–25 minutes, or until the dough is golden brown and cooked through.
Let cool for 5 minutes before slicing and serving.
Cheese blend: Use a mix of provolone, mozzarella, and American cheese for extra creaminess.
Spicy version: Add sliced jalapeños or hot banana peppers to the filling.
Mushroom lover: Sauté mushrooms with the peppers and onions for added umami.
Different dough: Use puff pastry or crescent roll dough for a flakier texture.
Sauce it up: Serve with a side of cheese sauce or marinara for dipping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through and crispy again. You can also microwave slices, but the crust may lose its crispness.
To freeze, wrap the baked stromboli tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen at 375°F (190°C) for 25–30 minutes, covered with foil.
FAQs
What’s the best cut of beef for this recipe?
Ribeye is ideal for its tenderness and flavor, but sirloin or flank steak also work well when sliced thin.
Can I use frozen pizza dough?
Yes, just thaw it according to package instructions before using.
What kind of cheese is best for Philly cheesesteak stromboli?
Provolone is traditional, but mozzarella or a combo with American cheese also works great.
Do I need to cook the veggies first?
Yes, sautéing the onions and peppers softens them and brings out their sweetness.
Can I make this ahead of time?
Yes, you can assemble the stromboli a few hours in advance and refrigerate it. Bake just before serving.
How do I keep the stromboli from getting soggy?
Avoid overloading with wet ingredients and make sure the filling is not too hot when assembling.
Can I make this vegetarian?
Yes, replace the beef with sautéed mushrooms, plant-based meat, or extra veggies.
How do I seal the stromboli so it doesn’t open while baking?
Pinch the edges well and place the seam-side down on the baking sheet. An egg wash helps seal and crisp the dough.
What can I serve with it?
Serve with fries, salad, or dipping sauces like cheese sauce, ranch, or marinara.
Can I use crescent roll dough instead of pizza dough?
Yes, crescent dough creates a flakier texture and works well in this recipe.
Conclusion
Philly Cheesesteak Stromboli is a delicious and satisfying twist on two classic dishes, combining all the flavors of a cheesesteak in a portable, baked roll. It’s easy to make, endlessly customizable, and guaranteed to please both kids and adults. Whether for dinner, game day, or parties, this stromboli is a savory crowd-pleaser you’ll come back to again and again.
Philly Cheesesteak Stromboli is a savory fusion of thinly sliced beef, sautéed onions and peppers, and melty cheese, all wrapped in golden pizza dough. It’s a crowd-pleasing, handheld twist on the classic cheesesteak, perfect for game day or weeknight meals.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
1 lb pizza dough or refrigerated crescent roll dough
3/4 lb ribeye steak or sirloin, thinly sliced
1 green bell pepper, sliced
1 medium yellow onion, sliced
1 1/2 cups shredded provolone or mozzarella cheese
1 tablespoon olive oil or butter
1 teaspoon garlic powder
Salt and black pepper to taste
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat oil or butter in a skillet over medium-high heat. Add bell peppers and onions; sauté for 5–7 minutes until soft. Remove from skillet.
In the same skillet, cook sliced steak until browned. Season with salt, pepper, and garlic powder. Remove from heat.
Roll out the pizza dough into a rectangle on a lightly floured surface.
Layer cheese down the center, leaving space on the edges. Top with steak, then sautéed vegetables.
Fold the sides of the dough over the filling and pinch the edges to seal. Place seam-side down on the baking sheet.
Brush with beaten egg and optionally sprinkle with garlic powder or Italian seasoning.
Bake for 20–25 minutes, or until golden brown.
Let rest for 5 minutes before slicing and serving.
Notes
For best results, use thinly sliced ribeye or sirloin for tenderness.Let cooked ingredients cool slightly before assembling to avoid soggy dough.Customize with different cheeses or add mushrooms or jalapeños for extra flavor.Serve with marinara, cheese sauce, or ranch for dipping.Use crescent dough for a flakier crust if preferred.
