Name: Philly Cheesesteak Stromboli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 1 loaf Rhodes Frozen White Bread, thawed according to package instructions; ⅓ cup mayonnaise; 1 teaspoon garlic powder; 2 tablespoons butter, divided; ½ cup green bell pepper, diced; ½ cup onion, diced; ½ cup mushrooms, sliced; Deli roast beef slices (amount to cover the dough surface); 6 slices provolone cheese; ⅛ teaspoon garlic salt; ⅛ teaspoon sesame seeds; ⅛ teaspoon dried parsley

Bring the iconic flavors of Philadelphia into your kitchen with this irresistible Philly Cheesesteak Stromboli! This crowd-pleasing dish wraps all the savory goodness of a classic cheesesteak—tender beef, caramelized onions, and melty cheese—inside a golden, flaky crust.

Perfect for game day gatherings, weeknight dinners, or anytime you’re craving something hearty and satisfying, this stromboli delivers big flavor with minimal fuss. The best part? You’ll have this impressive meal on the table in just 45 minutes!

Why You’ll Love This

Simple to prepare with store-bought pizza dough as your time-saving base
Crispy on the outside, gooey and savory on the inside for perfect texture contrast
Kid and adult-friendly—a guaranteed family favorite
Makes great leftovers for lunch the next day
Customizable with your favorite cheesesteak add-ins

Ingredients

1 loaf Rhodes Frozen White Bread, thawed according to package instructions
⅓ cup mayonnaise
1 teaspoon garlic powder
2 tablespoons butter, divided
½ cup green bell pepper, diced
½ cup onion, diced
½ cup mushrooms, sliced
Deli roast beef slices (amount to cover the dough surface)
6 slices provolone cheese
⅛ teaspoon garlic salt
⅛ teaspoon sesame seeds
⅛ teaspoon dried parsley

Instructions

Thaw the frozen bread dough and allow it to rise according to the package instructions. This typically takes a few hours, so plan accordingly. The dough should be completely thawed and doubled in size before proceeding.
While the dough is rising, prepare the vegetables. Dice the green bell pepper and onion into small, even pieces. Slice the mushrooms thinly. Heat 1 tablespoon of butter in a skillet over medium heat, then add the vegetables. Sauté until softened and slightly caramelized, about 5-7 minutes. Remove from heat and set aside to cool slightly.
Preheat your oven to 375°F (190°C). Line a baking sheet or jellyroll pan with parchment paper, or spray it with non-stick cooking spray to prevent sticking.
On a lightly floured surface, roll out the risen bread dough into a rectangle approximately 12 inches by 18 inches. The dough should be relatively thin but sturdy enough to hold the fillings. Don't worry if the shape isn't perfectly rectangular.
In a small bowl, mix the mayonnaise with the garlic powder until well combined. Spread this mixture evenly over the rolled-out dough, leaving about a half-inch border around all edges. This flavored spread adds moisture and helps the fillings adhere to the dough.
Layer the deli roast beef slices over the mayonnaise mixture, covering the surface evenly. Next, distribute the sautéed vegetables (bell peppers, onions, and mushrooms) evenly over the beef. Finally, arrange the provolone cheese slices on top of the vegetables, slightly overlapping them if necessary to cover the surface.
Starting from one of the long sides of the rectangle, carefully roll up the dough jelly-roll style, enclosing all the fillings. Roll as tightly as possible, tucking in any stray fillings as you go. If using cheese slices rather than shredded cheese, you may find it easier to fold the edges over toward the middle before rolling. Pinch the seam and ends to seal.
Carefully transfer the rolled stromboli to the prepared baking sheet, placing it seam-side down. Melt the remaining tablespoon of butter and brush it over the entire surface of the roll. Sprinkle evenly with garlic salt, sesame seeds, and dried parsley for flavor and visual appeal.
Bake in the preheated oven for 15-20 minutes, or until the stromboli is golden brown on the outside and heated through. The internal temperature should reach at least 165°F (74°C) to ensure all ingredients are properly cooked.
Remove from the oven and let the stromboli rest for 5 minutes before slicing. This brief resting period allows the internal ingredients to set slightly, making it easier to cut clean slices. Cut into portions using a serrated knife and serve warm.

Tips & Variations

For extra-tender beef, freeze it for 20 minutes before slicing it paper-thin against the grain
Add mushrooms to the veggie mix for an authentic South Philly variation
Try different cheese combinations—mozzarella or fontina work beautifully too
Prepare the filling ahead of time and refrigerate until ready to assemble
For a spicy kick, add sliced jalapeños or a dash of hot sauce to the filling
Make mini strombolis by dividing the dough and filling into individual portions

Serving Suggestions

Serve this Philly Cheesesteak Stromboli with a side of marinara sauce or garlic aioli for dipping. A simple green salad with vinaigrette makes the perfect accompaniment to balance the richness of the stromboli.

For a true Philadelphia experience, pair with crispy french fries or potato chips and ice-cold beer or soda.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in a 350°F oven for 10 minutes to maintain the crispy crust
The stromboli is done when the crust is golden brown and sounds hollow when tapped
Let the stromboli rest after baking to prevent the filling from spilling out when sliced

FAQs

Can I use frozen pizza dough?
Yes! Just make sure to thaw it completely according to package directions and bring it to room temperature before rolling.

What’s the best cut of beef to use?
Ribeye is traditional for Philly cheesesteaks, but you can also use sirloin, top round, or even deli roast beef for convenience.

Can I make this ahead of time?
You can prepare the filling up to a day ahead. Assemble and bake just before serving for the best texture and flavor.

How do I prevent my stromboli from getting soggy?
Make sure to drain any excess moisture from the filling ingredients before assembling, and be sure to cut steam vents in the top of the dough.

Philly Cheesesteak Stromboli

Recipe by Feel Tasty

🖨️ Print 📌 Pin

Servings6

Prep30 min

Cook20 min

Calories419 kcal

Ingredients

1 loaf Rhodes Frozen White Bread, thawed according to package instructions
⅓ cup mayonnaise
1 teaspoon garlic powder
2 tablespoons butter, divided
½ cup green bell pepper, diced
½ cup onion, diced
½ cup mushrooms, sliced
Deli roast beef slices (amount to cover the dough surface)
6 slices provolone cheese
⅛ teaspoon garlic salt
⅛ teaspoon sesame seeds
⅛ teaspoon dried parsley

Steps

Thaw the frozen bread dough and allow it to rise according to the package instructions. This typically takes a few hours, so plan accordingly. The dough should be completely thawed and doubled in size before proceeding.
While the dough is rising, prepare the vegetables. Dice the green bell pepper and onion into small, even pieces. Slice the mushrooms thinly. Heat 1 tablespoon of butter in a skillet over medium heat, then add the vegetables. Sauté until softened and slightly caramelized, about 5-7 minutes. Remove from heat and set aside to cool slightly.
Preheat your oven to 375°F (190°C). Line a baking sheet or jellyroll pan with parchment paper, or spray it with non-stick cooking spray to prevent sticking.
On a lightly floured surface, roll out the risen bread dough into a rectangle approximately 12 inches by 18 inches. The dough should be relatively thin but sturdy enough to hold the fillings. Don't worry if the shape isn't perfectly rectangular.
In a small bowl, mix the mayonnaise with the garlic powder until well combined. Spread this mixture evenly over the rolled-out dough, leaving about a half-inch border around all edges. This flavored spread adds moisture and helps the fillings adhere to the dough.
Layer the deli roast beef slices over the mayonnaise mixture, covering the surface evenly. Next, distribute the sautéed vegetables (bell peppers, onions, and mushrooms) evenly over the beef. Finally, arrange the provolone cheese slices on top of the vegetables, slightly overlapping them if necessary to cover the surface.
Starting from one of the long sides of the rectangle, carefully roll up the dough jelly-roll style, enclosing all the fillings. Roll as tightly as possible, tucking in any stray fillings as you go. If using cheese slices rather than shredded cheese, you may find it easier to fold the edges over toward the middle before rolling. Pinch the seam and ends to seal.
Carefully transfer the rolled stromboli to the prepared baking sheet, placing it seam-side down. Melt the remaining tablespoon of butter and brush it over the entire surface of the roll. Sprinkle evenly with garlic salt, sesame seeds, and dried parsley for flavor and visual appeal.
Bake in the preheated oven for 15-20 minutes, or until the stromboli is golden brown on the outside and heated through. The internal temperature should reach at least 165°F (74°C) to ensure all ingredients are properly cooked.
Remove from the oven and let the stromboli rest for 5 minutes before slicing. This brief resting period allows the internal ingredients to set slightly, making it easier to cut clean slices. Cut into portions using a serrated knife and serve warm.