Cheesesteak Stromboli is a delicious twist on the traditional cheesesteak, wrapped in pizza dough and baked to golden perfection.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound pizza dough, thawed if frozen
1 tablespoon olive oil
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 pound ribeye steak, thinly sliced
1 teaspoon garlic powder
Salt and pepper, to taste
8 ounces provolone cheese, sliced
1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 400°F.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened, about 5-7 minutes.
Add the thinly sliced ribeye steak to the skillet. Season with garlic powder, salt, and pepper. Cook until the steak is browned and cooked through, about 4-5 minutes. Remove from heat and let cool slightly.
On a floured surface, roll out the pizza dough into a rectangle, about 12×16 inches.
Layer the provolone cheese evenly over the dough, leaving a 1-inch border around the edges.
Spoon the steak and vegetable mixture over the cheese.
Starting from one long side, carefully roll the dough over the filling, tucking in the edges as you go to seal it. Pinch the seams to ensure it’s tightly closed.
Place the rolled stromboli seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg.
Cut a few slits in the top of the stromboli to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
Let cool for 5-10 minutes before slicing and serving.
Notes
For a spicier version, add sliced jalapeños or a sprinkle of crushed red pepper flakes to the filling.
Substitute the ribeye steak with grilled chicken or sautéed mushrooms for a different flavor profile.