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Philly Cheese Steak Stromboli

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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 2

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
 

  • Preheat oven to 400°F. Heat skillet with oil over medium‑high; season steak with salt & pepper. Add steak and cook briefly until browned.
  • Add onions, bell pepper, mushrooms (and jalapenos if using); sauté until onions are lightly browned and vegetables softened.
  • 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.
  • Fold in sides of dough and roll securely so seam is on bottom.
  • Place on greased baking sheet; brush top with beaten egg; make slits on top for steam vents.
  • Bake 15‑20 minutes until crust is golden and filling is bubbly.
  • Slice while warm; serve with marinara or ranch for dipping.

Notes

  • 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.