There’s something irresistibly comforting about biting into a warm, crusty Philly Cheesesteak Stromboli. This delicious mashup brings together the beloved flavors of a Philadelphia classic street food and wraps it in a golden, flaky pizza dough. The result? A portable feast that’s perfect for game day, family dinners, or whenever you’re craving something indulgently satisfying.
What makes this recipe special is how it transforms simple ingredients into something extraordinary. Tender sliced beef, caramelized onions and peppers, and gooey melted cheese all tucked inside a crispy dough pocket – it’s the ultimate handheld meal that delivers big on flavor without requiring professional culinary skills.
Why You’ll Love This
- Make-ahead friendly – prepare in advance and bake when ready to serve
- Customizable with your favorite cheesesteak toppings and cheese varieties
- Perfect for feeding a crowd or having delicious leftovers
- Easier than traditional stromboli recipes but just as impressive
- Great for beginners – forgiving recipe with big flavor payoff
Ingredients
- 1 lb ground beef
- ½ onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- 1 tsp pepper
- 1 (13.8-oz) can refrigerated pizza dough
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 (8-oz) bottle Parmesan-peppercorn dressing, divided
Instructions
- Preheat oven to 425°F (220°C). In a large skillet over medium heat, cook ground beef, onion, bell pepper, and garlic until the beef is browned and crumbly. Drain and return the mixture to the skillet. Stir in Italian seasoning, salt, and pepper.
- Unroll the pizza dough onto a large greased rimmed baking sheet, pressing it into a large rectangle. Sprinkle with 1 cup of mozzarella cheese. Evenly top with the beef mixture, leaving a 1-inch border on all sides. Sprinkle with another 1 cup of mozzarella cheese and drizzle with ¼ cup of Parmesan-peppercorn dressing.
- Starting at one long side, tightly roll up the dough. Pinch the edges to seal and arrange seam-side down on the baking sheet. Make slits in the dough at 1-inch intervals.
- Bake for 20–25 minutes or until the stromboli is deep golden brown. Let it stand for 10 minutes before slicing. Serve with the remaining Parmesan-peppercorn dressing for dipping.
Tips & Variations
- For authentic Philly flavor, try using thinly sliced ribeye from your butcher and asking them to slice it paper-thin.
- No time to cook raw meat? Substitute deli roast beef for an even quicker prep.
- Make it spicy by adding sliced jalapeños or a sprinkle of red pepper flakes to the filling.
- For a mushroom cheesesteak version, add 8 oz of sliced mushrooms when cooking the peppers and onions.
- Refrigerated pizza dough works great, but for an extra-special treat, try using puff pastry instead.
- To make mini strombolis, divide the dough and filling into 4 portions and make individual servings.
Serving Suggestions
Serve your Philly Cheesesteak Stromboli with small bowls of warm marinara sauce for dipping – the tangy tomato flavor complements the rich, savory filling perfectly. A simple side salad with a vinaigrette dressing helps balance the meal and adds a fresh element to this hearty dish.
For a true Philadelphia experience, pair with crispy french fries or tater tots and ice-cold beer if you’re serving adults. If you’re feeding a crowd, cut the stromboli into smaller pieces and serve as an appetizer alongside other game day favorites.
Notes
- The stromboli is done when the crust is golden brown and sounds hollow when tapped.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a 350°F oven for 10 minutes to maintain the crispy exterior.
- You can freeze unbaked stromboli for up to 1 month – just add 5-10 minutes to the baking time when cooking from frozen.
FAQs
Can I make this ahead of time?
Yes! You can assemble the stromboli up to 24 hours in advance. Keep it covered in the refrigerator, then brush with egg wash just before baking.
What’s the difference between stromboli and calzone?
Stromboli is typically rolled or folded into a cylinder shape with multiple layers, while a calzone is folded in half like a turnover. Stromboli also usually contains cured meats, while this recipe adapts it for a cheesesteak filling.
Can I use different cheese?
Absolutely! While provolone and American cheese/Cheez Whiz are traditional for Philly cheesesteaks, mozzarella, fontina, or white cheddar would also work well.
My dough is tearing when I roll it out. What should I do?
Let your dough come to room temperature before rolling (about 30 minutes on the counter). If it tears, simply pinch it back together or patch with a small piece of dough from the edge.
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