Stretchy, cheesy, steak‑and‑pepper stromboli: roast steak with onions, bell pepper, mushrooms wrapped in dough with provolone & mozzarella, baked golden, brushed with egg—philly flavor wrapped tight.

Why You Will Love This Recipe

• Combines the iconic philly steak flavor (steak, peppers, onions, cheese) into a hand‑held stromboli.

• Melty cheeses (mozarella + provolone) deliver gooey indulgence.

• Mushrooms add earthiness; jalapenos optional for spice.

• Egg wash gives beautiful golden crust.

• Perfect for family dinner, sharing, or hearty snack.

Philly Cheese Steak Stromboli

Philly Cheese Steak Stromboli captures everything that makes the classic sandwich beloved—tender steak, sautéed onions, bell peppers, melted cheese—then wraps it all in golden bread dough for satisfying portability. The process starts with a thin cut or roast/sandwich steak, seasoned simply with salt and pepper, seared quickly so it retains juicy interior while getting flavorful exterior. Onions, bell pepper, and mushrooms are sautéed until just softened and aromatic, maintaining some bite, not mushiness, so they hold up when baked inside dough.

Rolling the pizza dough into a large rectangle gives plenty of surface for filling while leaving edges free for sealing. Cheese layers—mozzarella for stretch, provolone for gentle sharpness—lay over the hot steak‑veggie mixture so that when baked, they melt into each pocket. Jalapenos (optional) bring heat; mushrooms bring earthiness; peppers bring sweetness; cheese brings richness. Each component plays its role.

Once filled, the stromboli is tucked, rolled tightly, edges sealed, and placed seam side down so it holds together during baking. Egg wash on top gives sheen and golden brown finish; making thin slits in top allows steam to escape and creates that rustic pull‑back texture. Baking at around 400°F ensures crust turns golden and crisp before filling becomes overcooked; outer dough bakes evenly, inside stays creamy and melty.

The experience is joyful: slicing into stromboli yields a ribbon of steak, cheese, vegetables—everything melded but still distinct. The bread provides structure; the cheese oozes; the veggies soften but give texture. When served hot with dipping sauce—ranch, marinara, or garlicky sauce—the contrast of warm filling and slightly crunchy crust is deeply satisfying.

This stromboli is great for feeding a crowd, for potluck nights, or for when you want something impressive without fuss after prepping filling. Leftovers reheat nicely; microwave then oven or skillet to refresh crust.

Servings

Makes 2 strombolis (depending on size)

Time

Ingredients

• Pre‑made pizza dough (enough for 2 strombolis)

• 1 lb roast or sandwich steak, thinly sliced

• 1 medium onion, thinly sliced

• ½ green bell pepper, thinly sliced

• 2 jalapenos (seeded, thin‑sliced) — optional

• 8 oz mozzarella cheese, shredded or sliced

• 6 slices provolone cheese (optional)

• 1 small jar sliced mushrooms

• 1 egg, beaten (for wash)

• 1 tablespoon vegetable oil

• Salt & pepper to taste

Instructions

1. Preheat oven to 400°F. Heat skillet with oil over medium‑high; season steak with salt & pepper. Add steak and cook briefly until browned.

2. Add onions, bell pepper, mushrooms (and jalapenos if using); sauté until onions are lightly browned and vegetables softened.

3. Roll dough into a rectangle (≈ 9×13 in). Spread steak‑vegetable mixture down center, leaving ~½‑inch edges on both sides. Layer cheeses over filling.

4. Fold in sides of dough and roll securely so seam is on bottom.

5. Place on greased baking sheet; brush top with beaten egg; make slits on top for steam vents.

6. Bake 15‑20 minutes until crust is golden and filling is bubbly.

7. Slice while warm; serve with marinara or ranch for dipping.

Tips

• Slice steak thin so it cooks quickly and remains tender.

• Dough must be stretched evenly to avoid tearing.

• Egg wash gives golden crust; don’t skip.

• Use parchment or foil to avoid sticking.

• Serve immediately for best texture; crust crisp, filling melty.