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This mozzarella cheesesteak stromboli is a savory, cheesy twist on the classic Philly sandwich—stuffed with tender steak, sautéed peppers and onions, and melted mozzarella, all wrapped in golden pizza dough. Perfect for game day, parties, or a hearty family dinner.
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Ingredients
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- 1 lb (450g) thinly sliced ribeye or sirloin steak
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 sheet of pizza dough (homemade or store-bought)
- 1½–2 cups shredded mozzarella cheese
- 1 egg, beaten (for egg wash)
- Optional: provolone slices, marinara for dipping
Instructions
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- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cook the filling: In a large skillet, heat olive oil over medium-high heat. Sauté onions and peppers until tender (about 4–5 minutes). Add sliced steak, season with salt, pepper, and garlic powder. Cook just until no longer pink. Remove from heat and let cool slightly.
- Roll out the dough into a large rectangle on a lightly floured surface.
- Layer the filling: Place steak, peppers, and onions evenly down the center of the dough. Top generously with shredded mozzarella (and provolone if using).
- Fold and seal: Fold the sides of the dough over the filling, then roll it up tightly like a jelly roll, pinching the seam to seal. Place seam-side down on the prepared baking sheet.
- Brush with egg wash and make 2–3 small slits on top to allow steam to escape.
- Bake for 20–25 minutes or until golden brown and cooked through.
- Cool for 5 minutes, slice, and serve with marinara or cheese sauce if desired.
Tips:
- For easier slicing, chill the cooked stromboli for 5–10 minutes before cutting.
- Add sautéed mushrooms or jalapeños for extra flavor.
- Can be prepped ahead and baked fresh before serving.
This mozzarella cheesesteak stromboli combines comfort food classics into one delicious, cheesy, handheld meal everyone will love.
