Stromboli Philly Cheesesteak
Ingredients
450 g thinly sliced ribeye steak (or thinly sliced roast beef)
1 green bell pepper, thinly sliced
1 onion, thinly sliced
250 ml sliced mushrooms (optional)
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon Worcestershire sauce
450 g pizza dough (homemade or store-bought)
300 ml shredded provolone or mozzarella cheese
1 beaten egg (for egg wash)
1 tablespoon sesame seeds (optional)
Instructions
1. Preheat the oven
Preheat the 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 3-4 minutes until browned. Remove and set aside.
In the same skillet, add the onion, bell pepper, and mushrooms (if using).
Cook for 5-7 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, about 25 x 35 cm.
4. Assemble the stromboli
Spread the cooked steak in the center of the dough, leaving a 2.5 cm border all around.
Spread the cooked vegetables over the steak.
Sprinkle the shredded cheese evenly over the top.
5. Fold and seal
Fold the sides of the dough towards the center over the filling.
Then fold the top and bottom edges to seal the stromboli completely.
Carefully transfer to the prepared baking sheet, seam side down. 6. Glazing and Baking
Brush the top with the beaten egg for a nice golden finish.
Sprinkle with sesame seeds, if desired.
Bake for 20 to 25 minutes, until the stromboli is golden brown and the cheese is bubbling.
7. Serving
Let it rest for 5 minutes before slicing.
Serve with marinara sauce or cheese sauce.
Tips & Variations
Time-saver: Use thinly sliced roast beef to avoid cooking the steak.
For a kick: Add finely chopped banana peppers or jalapeños to the filling.
Serving suggestions: Hot sauce, sweet mustard, or homemade ketchup.