Philly Cheesesteak Stromboli Recipe

Imagine pulling a golden, bubbling roll from the oven, its crust crackling as you slice it open to reveal ribbons of savory steak, sautéed peppers and onions, and gooey cheese stretching from edge to edge — that’s the magic of Philly Cheesesteak Stromboli! This ultimate mash-up brings together everything we love about a classic cheesesteak, all wrapped up in fluffy pizza dough and baked to perfection. Whether you’re hosting game night or just looking for a fun twist on weeknight dinner, this comforting creation delivers maximum flavor with every slice.

this Recipe

Ingredients You’ll Need

The beauty of Philly Cheesesteak Stromboli is how a handful of simple ingredients come together for major crave-worthy results. Each element plays a vital role, from the juicy steak to the melty cheese, so even though the list is short, every single piece matters.

• Ribeye steak: Thinly sliced ribeye is classic for that tender, melt-in-your-mouth bite, but you can use sirloin or even shaved beef if needed.
• Pizza dough: Store-bought or homemade both work beautifully; just be sure to let it come to room temperature so it’s easy to stretch.
• Green bell pepper: Sliced and sautéed, this adds color and a subtle sweetness that balances the rich steak.
• Yellow onion: Cooking the onion until soft and golden brings irresistible sweetness and depth to the filling.
• Provolone cheese: The classic Philly cheesesteak choice — its nutty, creamy melt is just perfect here.
• Shredded mozzarella: Blending in a little mozzarella gives even more gooey stretch and wow factor.
• Olive oil: For sautéing and brushing over the crust for a lovely sheen and extra flavor.
• Salt & freshly ground black pepper: Season just right to lift every savory note.
• Egg: A simple egg wash gives your stromboli that golden, bakery-style finish.

How to Make Philly Cheesesteak Stromboli

Step 1: Sauté the Steak, Peppers, and Onions

Start by heating a splash of olive oil in a large skillet over medium-high heat. Toss in the sliced onions and peppers, and cook until they’re soft and just a little bit caramelized, about 4–5 minutes. Push the veggies to one side, then add your sliced ribeye, seasoning generously with salt and pepper. Let it sear until it’s mostly cooked through and beautifully browned. Stir everything together, then take the skillet off the heat and let the filling cool — this keeps your Philly Cheesesteak Stromboli from turning soggy later!

Step 2: Roll Out the Dough

Dust a clean countertop with flour and gently stretch your pizza dough into a large rectangle, roughly 12 x 15 inches. If it springs back, give it a few minutes to relax — pizza dough likes a little rest before its big debut. A rectangle shape is ideal so you can roll the stromboli tightly and keep all that cheesy, steak-filled goodness tucked inside.

Step 3: Layer on the Fillings

Spread the provolone slices in a single layer over your dough, leaving a 1-inch border all around. Scoop your cooled steak, onions, and peppers mixture on top (don’t skimp — spread it evenly!). Sprinkle with shredded mozzarella for that extra cheesiness, and a pinch more salt and pepper if you love bold flavors.

Step 4: Roll and Seal

Carefully roll up the dough, starting from a long edge, keeping it nice and tight — like a big burrito. Pinch the seam to seal it, and tuck the ends underneath to keep everything snug. Place the stromboli seam-side down on a parchment-lined baking sheet so it bakes up evenly.

Step 5: Add Egg Wash and Bake

Beat the egg with a splash of water for a quick egg wash, then brush it lovingly over the stromboli. This step gives your Philly Cheesesteak Stromboli that signature shine and glorious color. Before it goes into the oven, cut a few shallow slashes on top with a sharp knife to let the steam escape while it bakes. Pop it into a preheated 400°F (200°C) oven for 20 to 25 minutes, or until gloriously golden and bubbling at the seams.

Step 6: Cool and Slice

Once your Philly Cheesesteak Stromboli emerges from the oven, let it cool for at least 10 minutes. (This is the hardest part, but totally worth it — the cheese sets, and you get perfect, tidy slices.) Use a serrated knife for clean cuts, and watch the cheesy magic unfurl!

How to Serve Philly Cheesesteak Stromboli

Garnishes

A sprinkle of fresh chopped parsley adds a pop of green and freshness that looks as good as it tastes. If you really want to treat your guests, set out a little bowl of warm marinara or cheese sauce for dipping — it brings another layer of fun to your Philly Cheesesteak Stromboli festivities.

Side Dishes

This stromboli is a meal in itself, but it pairs beautifully with crisp Caesar salad, classic coleslaw, or even homemade potato wedges. The crisp, refreshing sides balance the hearty, cheesy filling. Don’t forget a big glass of iced tea or your favorite local craft beer for the full experience!

Creative Ways to Present

For parties or tailgates, slice the stromboli into bite-size pieces and arrange them on a wooden board with extra dipping sauces. For a cozy family dinner, serve whole slices on a platter with melted cheese drizzled on top, or even make mini individual Philly Cheesesteak Stromboli rolls for everyone to customize.

Make Ahead and Storage

Storing Leftovers

Leftover Philly Cheesesteak Stromboli keeps beautifully! Wrap any slices tightly in foil or store in an airtight container in the fridge for up to three days. The flavor even gets better as everything settles together, making next-day lunches a real treat.

Freezing

Philly Cheesesteak Stromboli freezes surprisingly well. Cool completely, wrap tightly in plastic wrap and foil, then freeze for up to two months. If you’re freezing individual slices, separate them with parchment so they don’t stick — perfect for quick snacks on busy days!

Reheating

To reheat, pop slices into a 350°F (175°C) oven, uncovered, for about 10 minutes, or until warmed through and crispy on the outside. Microwave works in a pinch, but the oven keeps the crust from getting soggy and restores that irresistibly crunchy exterior.

FAQs

Can I use a different type of meat in my Philly Cheesesteak Stromboli?

Absolutely! While thinly sliced ribeye is traditional, you can use sirloin, roast beef, or even leftover grilled steak. Just make sure it’s cooked tender and sliced thin for the best roll-up and bite.

What kind of cheese works best?

Provolone is the classic choice for Philly Cheesesteak Stromboli, thanks to its mild flavor and stellar melting ability. Mozzarella adds extra stretch, but if you love a tangier kick, try swapping in fontina or sharp white cheddar.

Can I prepare the filling ahead of time?

Yes! The steak and veggie filling can be made a day in advance and stored in the fridge. Just let it come to room temperature before assembling so your dough doesn’t get cold and stiff.

Is it possible to make this recipe vegetarian?

Definitely. Replace the steak with sautéed mushrooms or even plant-based steak strips. Load up on the peppers, onions, and cheese — the result is still just as hearty and delicious.

Can Philly Cheesesteak Stromboli be served at room temperature?

It’s best enjoyed warm, when the cheese is still gooey and the crust crisp. That said, Philly Cheesesteak Stromboli works well in picnic and lunchbox situations, since it stays tasty even a bit cooler. Just keep it wrapped until serving.

Final Thoughts

Whether you’re feeding a hungry crowd or treating yourself to something special, Philly Cheesesteak Stromboli is pure comfort and fun in every bite. You’ll love the hearty steak, addictively gooey cheese, and how easy it is to put together. Give it a try soon — I have a feeling it’s about to become a new favorite!

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