Description
The Philly Cheesesteak Stromboli Roll Up combines everything you love about a classic cheesesteak—tender beef, sautéed peppers and onions, and melty provolone—wrapped in a golden, crisp pizza dough for the ultimate hand-held meal or appetizer. It’s perfect for game day, casual entertaining, or whenever you’re craving a fun, savory twist on two iconic American favorites.
Ingredients
Units
Scale
For the Filling
- 1 pound ribeye steak, thinly sliced (or use deli roast beef for a shortcut)
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Assembly
- 1 pound pizza dough (store-bought or homemade, at room temperature)
- 6 slices provolone cheese
For Finishing
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or everything bagel seasoning (optional)
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and peppers, cooking until softened and starting to caramelize, about 5-6 minutes. Push the vegetables to the side, add the steak, and season with salt and pepper. Cook for another 2-3 minutes until the steak is just cooked through. Remove from heat and set aside to cool slightly.
- Roll Out the Dough: On a lightly floured surface, roll the pizza dough into a large rectangle, roughly 10×14 inches. If the dough resists stretching, let it rest a few minutes before continuing.
- Assemble the Stromboli: Evenly layer the provolone cheese over the dough, leaving a 1-inch border along one long edge. Spread the steak and veggie filling on top of the cheese.
- Shape and Seal: Starting with the long side without the border, gently roll up the dough into a tight log, tucking the ends as you go. Pinch the seam and ends to seal. Place seam-side down on a parchment-lined baking sheet.
- Egg Wash and Top: Brush the top of the roll with beaten egg, then sprinkle with sesame seeds or everything bagel seasoning if desired.
- Bake: Preheat your oven to 400°F (200°C). Bake the stromboli for 20-25 minutes, or until golden brown and cooked through. Let it rest for 5-10 minutes before slicing.
- Serve: Slice into 1-inch wide pieces and enjoy warm with extra provolone, provolone sauce, or your favorite dipping sauce if desired.
Notes
- For easier slicing, let the stromboli stand 10 minutes after baking to allow the cheese to set.
- Swap the ribeye for thin deli roast beef to save time.
- Add mushrooms or swap mozzarella for provolone to customize the flavor.
- If using frozen dough, let it thaw completely and come to room temperature before rolling out.
Nutrition
- Serving Size: 1/6 of stromboli
- Calories: 370
- Sugar: 3g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
