Philly Cheesesteak Stromboli – Classic Flavors, Baked to Golden Perfection!
Get ready for a delicious mash-up that brings the iconic taste of a Philly Cheesesteak to your dinner table in a fun, shareable format: the Philly Cheesesteak Stromboli! Tender roast beef, perfectly sautéed onions and bell peppers, and loads of melty provolone cheese are all wrapped up in a golden, crusty bread dough and baked until perfection. It’s all the crave-worthy flavors of Philly, transformed into weeknight magic that’s perfect for a family meal, game night, or easy entertaining!
Why You’ll Love This Stromboli
- Classic Flavors: All the beloved components of a Philly cheesesteak packed into one roll.
- Melty & Gooey: Layers of provolone cheese create an incredibly satisfying, stretchy center.
- Golden Crust: The bread dough bakes up beautifully golden and crusty on the outside.
- Easy to Make: Using frozen bread dough makes this surprisingly simple for a homemade feel.
- Shareable: Perfect for slicing and serving a crowd, or enjoying as individual portions.
What You’ll Need
Gather these delicious ingredients to craft your amazing Philly Cheesesteak Stromboli:
Ingredients (Makes 1 large stromboli | ~6 slices):
Base:
- 1 loaf frozen white bread dough (thawed and risen according to package directions. This typically involves thawing in the fridge overnight, then letting it rise at room temperature for a few hours until doubled.)
- ⅓ cup mayonnaise
- 1 tsp garlic powder
Filling:
- 1 tbsp olive oil
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 lb thinly sliced deli roast beef (or shaved steak, like ribeye or top round), roughly chopped
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- ½ tsp salt (or to taste)
- 1 ½ cups shredded provolone cheese (or sliced provolone, roughly chopped/torn)
- Optional: Dash of red pepper flakes for heat
For Finishing:
- 1 large egg, beaten (for egg wash)
- Optional: Sesame seeds or poppy seeds for sprinkling
Instructions: Prep, Sauté, Assemble, Roll, Bake, and Slice!
1. Prepare the Dough & Preheat Oven:
Ensure your frozen white bread dough is fully thawed and has risen according to package directions. It should be soft and pliable. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Prepare the Garlic Mayonnaise Spread:
In a small bowl, combine the ⅓ cup mayonnaise and 1 tsp garlic powder. Mix well. Set aside.
3. Sauté the Vegetables:
Heat 1 tbsp olive oil in a large skillet or cast iron pan over medium-high heat. Add the thinly sliced green bell pepper and thinly sliced yellow onion. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Remove from the skillet and set aside.
4. Cook the Roast Beef:
In the same skillet, add the 1 lb thinly sliced deli roast beef (or shaved steak). Cook over medium-high heat, breaking it up slightly, for 3-5 minutes until heated through and lightly browned. Stir in the 1 tsp Worcestershire sauce, ½ tsp black pepper, ½ tsp salt, and optional dash of red pepper flakes. Mix well to combine. Remove from heat.
5. Assemble the Stromboli:
On the prepared parchment-lined baking sheet, gently unroll or stretch the risen bread dough into a large rectangle, approximately 12×16 inches. Spread the garlic mayonnaise mixture evenly over the entire surface of the dough, leaving about a 1-inch border clear around the edges. Evenly sprinkle ¾ cup of the shredded provolone cheese over the mayonnaise layer. Next, distribute the cooked roast beef mixture evenly over the cheese. Then, spread the sautéed bell peppers and onions over the beef. Finally, sprinkle the remaining ¾ cup shredded provolone cheese over the vegetables.
6. Roll the Stromboli:
Starting from one of the long sides, carefully and tightly roll up the dough, like you’re rolling a log. Ensure the filling is snugly encased. Once rolled, pinch the seams tightly to seal the stromboli. Tuck the ends under to secure them. Place the stromboli seam-side down on the baking sheet.
7. Egg Wash and Bake:
In a small bowl, whisk the 1 large egg for the egg wash. Brush the entire top and sides of the stromboli generously with the egg wash. Optional: Sprinkle with sesame seeds or poppy seeds for added texture and appearance. Cut several diagonal slits (about ½-inch deep) into the top of the stromboli. This allows steam to escape during baking.
8. Bake to Golden Perfection:
Bake for 25-35 minutes, or until the stromboli is beautifully golden brown, puffed up, and cooked through. Baking time will vary based on your oven and the thickness of your stromboli. If it’s browning too quickly, you can loosely tent it with aluminum foil.
9. Rest, Slice, and Serve:
Carefully remove the Philly Cheesesteak Stromboli from the oven. Let it rest on the baking sheet for 5-10 minutes before slicing. This allows the cheese to set slightly, preventing it from oozing out excessively when cut. Slice into thick pieces and serve warm. Perfect on its own, or with extra marinara sauce for dipping if desired. Enjoy your weeknight magic!
Tips for a Perfect Philly Cheesesteak Stromboli
- Thaw Dough Properly: Ensure the frozen bread dough is fully thawed and has had time to rise. This makes it pliable and easy to work with. If it’s too cold or hasn’t risen enough, it will be tough to roll.
- Thinly Slice Veggies: Thinly sliced onions and peppers will cook down beautifully and integrate well into the filling without creating bulky pieces.
- Shaved Steak vs. Roast Beef: Shaved steak (like ribeye or top round, found in the frozen meat section or at the deli counter) offers a more authentic “cheesesteak” texture. If using deli roast beef, chop it roughly to prevent long strands.
- Don’t Overfill: While tempting, overfilling can make it difficult to roll and seal the stromboli, leading to leaks.
- Seal Tightly: Pinching the seams and tucking the ends under is crucial for keeping all that delicious filling inside.
- Egg Wash for Shine: The egg wash gives the stromboli that beautiful, glossy, golden-brown crust.
- Slits are Important: Cutting slits allows steam to escape, preventing the stromboli from bursting open.
- Rest Before Slicing: This is essential! Letting the stromboli rest allows the cheese to cool and solidify slightly, making for cleaner slices and less mess.
- Serve Warm: Stromboli is best served hot, when the cheese is gooey and the crust is still warm and tender.
- Freezing Leftovers: Leftover stromboli can be wrapped tightly and frozen. Reheat in a preheated oven (from thawed or frozen, adjust time) until warmed through.
This Philly Cheesesteak Stromboli is a fantastic way to enjoy a comforting, flavorful, and satisfying meal that’s sure to impress everyone at the table!