Philly Cheesesteak Stromboli

Ingredients

1 lb thinly sliced rib-eye steak (or roast beef for short)

1 green bell pepper, thinly sliced

1 onion, thinly sliced

1 cup sliced mushrooms (optional)

1 tablespoon olive oil

Salt and pepper to taste

1 tablespoon Worcestershire sauce

1 lb pizza dough (homemade or store-bought)

1 lb shredded provolone or mozzarella cheese

1 beaten egg (for egg wash)

1 tablespoon sesame seeds (optional)

Instructions

1. Preheat oven

Preheat oven to 200°C (400°F).

Line a baking sheet with parchment paper.

2. Cook the steak and vegetables

In a large skillet, heat the olive oil over medium-high heat.

Add the sliced steak and cook for 3 to 4 minutes until browned. Remove and set aside.

In the same skillet, add the onion, bell pepper, and mushrooms (if using).

Cook for 5 to 7 minutes until tender.

Season with salt, pepper, and Worcestershire sauce. Remove from heat.

3. Roll out the dough

On a floured surface, roll out the dough into a large rectangle, approximately 10 x 14 inches (25 x 35 cm).

4. Assemble the stromboli

Place the cooked steak in the center of the dough, leaving a 1-inch border all around.

Spread the cooked vegetables over the steak.

Sprinkle the grated cheese evenly over the top.

5. Fold and Seal

Fold the sides of the dough toward the center over the filling.

Then fold the top and bottom edges to seal the stromboli.

Carefully transfer them to the baking sheet, seam side down.

6. Egg Wash and Bake

Brush the top with the beaten egg for a nice golden brown.

Sprinkle with sesame seeds, if desired.

Bake for 20 to 25 minutes, until the stromboli is golden brown and the cheese is bubbly.

7. Serve

Let rest for 5 minutes before slicing.

Serve with marinara or cheese sauce.

Tips & Variations

Time Saver: Use thinly sliced roast beef to avoid overcooking the steak.

To spice things up: Add finely chopped banana peppers or jalapeños to the filling.

Serve with: Hot sauce, sweet mustard, or homemade ketchup