Philly Cheesesteak Stromboli- Easy Oven Baked Recipe

Philly Cheesesteak Stromboli: the ultimate handheld embrace of two iconic comfort foods! If you’ve ever dreamed of a way to capture that gooey, savory magic of a classic cheesesteak within a perfectly baked, doughy casing, then you’ve stumbled upon something truly special. We all know and love the legendary Philly cheesesteak – the tender, thinly sliced steak, the caramelized onions, the glorious melted cheese all nestled in a warm roll. But what if we could take that beloved flavor profile and elevate it into a portable, shareable masterpiece? That’s precisely where the Philly Cheesesteak Stromboli shines. It’s a flavor explosion, a textural delight, and frankly, just plain fun to eat. Forget the drippy mess of a traditional sandwich; this baked wonder keeps all those delicious fillings contained, making it perfect for game nights, potlucks, or even a satisfying weeknight dinner that the whole family will devour.

Get ready to fall in love with this incredible fusion.

Let’s dive into creating your own perfect Philly Cheesesteak Stromboli!

Philly Cheesesteak Stromboli

Get ready for a flavor explosion that’s pure comfort food! This Philly Cheesesteak Stromboli takes all the beloved elements of a classic cheesesteak – tender, savory steak, sweet onions and peppers, and gooey melted cheese – and wraps them up in a delicious, baked pizza crust. It’s perfect for a game day appetizer, a hearty weeknight dinner, or whenever that craving for something truly satisfying strikes. Forget the hassle of assembling individual cheesesteaks; this stromboli is a showstopper that’s surprisingly easy to make. The best part? It’s all about those iconic Philly flavors packed into a portable, shareable package.

Ingredients:

Cooking Instructions:

Let’s get started on this delicious stromboli!

1. Prepare the Cheesesteak Filling: The foundation of any great cheesesteak is the filling, and we’ll start by cooking our Steak-Umm. In a large skillet over medium-high heat, melt 1 tablespoon of the salted butter. Add the thawed and chopped Steak-Umm to the skillet. Break up any large clumps with a spatula and cook until it’s nicely browned and slightly crispy. Don’t overcrowd the pan; if necessary, cook the steak in batches to ensure it browns properly rather than steaming. Once the steak is cooked, drain off any excess grease. Sprinkle the steak seasoning over the cooked meat and stir to coat. Remove the steak from the skillet and set it aside in a bowl.

2. Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of salted butter and melt it over medium heat. Add the diced yellow onion and diced green bell pepper. Cook, stirring occasionally, until the onions are translucent and softened, and the peppers are tender-crisp. This usually takes about 5-7 minutes. We want them cooked through but with a slight bite to them. To this mixture, add the garlic powder, onion powder, salt, and black pepper. Stir well to combine and cook for another minute until fragrant. This step infuses the vegetables with those classic savory aromatics that make a cheesesteak so irresistible.

3. Combine and Assemble the Filling: Now it’s time to bring our cheesesteak components together. Return the cooked and seasoned Steak-Umm to the skillet with the sautéed vegetables. Stir everything together to ensure the steak is evenly distributed amongst the onions and peppers. Taste the mixture and adjust seasoning if needed, remembering that the cheese will also add saltiness. Allow the filling to cool slightly while you prepare the pizza crust. This is important because you don’t want the hot filling to melt the cheese prematurely or make the dough too difficult to handle.

4. Shape and Fill the Stromboli: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Unroll the refrigerated pizza crust onto a lightly floured surface or a piece of parchment paper. If using parchment paper, you can easily transfer the stromboli to a baking sheet later. Arrange the 12 slices of provolone cheese in an even layer over about two-thirds of the pizza crust, leaving a border of about an inch along the edges. This will create a delicious cheesy base. Spoon the cooled cheesesteak filling evenly over the provolone cheese. Finally, sprinkle the 8 oz of shredded mozzarella cheese generously over the filling.

5. Roll and Bake the Stromboli: Now for the magical part! Starting from the side with the cheese and filling, carefully roll up the pizza crust, tucking in the ends as you go to seal the filling inside. Think of it like rolling a jelly roll, but with savory goodness. Once rolled, gently pinch the seams to ensure it’s well-senon-alcoholic aled. Carefully transfer the stromboli, seam-side down, to a baking sheet lined with parchment paper (if you didn’t assemble it on parchment). Brush the top of the stromboli generously with melted butter. This will give it a beautiful golden-brown color and a delightful crispness. Sprinkle the dried parsley and sesame seeds evenly over the buttered surface. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and puffed up, and the cheese inside is melted and bubbly.

6. Rest and Serve: Once the stromboli is out of the oven, let it rest for about 5-10 minutes before slicing. This allows the cheese to set slightly and prevents the filling from oozing out when you cut into it. Using a sharp knife, slice the stromboli into thick pieces. Serve hot and enjoy the incredible fusion of flavors and textures. This Philly Cheesesteak Stromboli is fantastic on its own, or you can serve it with your favorite dipping sauces like marinara, ranch, or even a spicy mustard for an extra kick. Enjoy this taste of Philadelphia in a whole new, comforting form!

Conclusion:

There you have it – a truly spectacular Philly Cheesesteak Stromboli! This recipe is a game-changer because it perfectly captures the beloved flavors of a classic cheesesteak and elevates them into a portable, shareable, and utterly delicious stromboli. The combination of tender steak, gooey cheese, sautéed onions and peppers, all wrapped in a perfectly baked, golden-brown dough, makes for an unforgettable meal or appetizer. It’s hearty, satisfying, and guaranteed to be a crowd-pleaser.

For serving, I love to slice this Philly Cheesesteak Stromboli into thick pieces and serve it with a side of marinara sauce for dipping. It’s also fantastic alongside a fresh green salad or some crispy oven fries. Looking to mix things up? Consider adding mushrooms, jalapeños for a spicy kick, or even a different cheese blend like provolone and mozzarella. Don’t be afraid to experiment and make it your own!

I truly encourage you to give this recipe a try. It’s surprisingly straightforward and the reward of biting into this cheesy, savory masterpiece is well worth the effort. You won’t regret adding this fantastic stromboli to your culinary repertoire!

Frequently Asked Questions:

Can I make the dough from scratch, or should I use store-bought?

You absolutely can make the dough from scratch for an even more authentic experience! However, if you’re short on time, a good quality store-bought pizza dough or crescent roll dough will work wonderfully and still yield a delicious Philly Cheesesteak Stromboli.

What kind of steak is best for this recipe?

Thinly sliced ribeye is the traditional and best choice for its tenderness and flavor. You can also use flank steak or sirloin, just be sure to slice it very thinly against the grain for optimal texture.

How do I reheat leftovers?

To reheat, I recommend placing individual slices on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the crust is crisp again. Microwaving can make the crust a bit soft.

Philly Cheesesteak Stromboli

A delicious stromboli filled with classic Philly cheesesteak ingredients: thinly sliced steak, sautéed onions and peppers, and melted provolone and mozzarella cheese, all wrapped in a flaky pizza crust.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
6-8 servings

Ingredients

• 27 oz Steak-Umm sliced steak, thawed and chopped
• 1 to 2 teaspoons steak seasoning
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 3 tablespoons salted butter, divided
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 refrigerated pizza crust
• 12 slices provolone cheese
• 8 oz shredded mozzarella cheese
• Melted butter for brushing
• Dried parsley for topping
• Sesame seeds for topping

Instructions

1. Step 1
   In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chopped steak and season with steak seasoning, garlic powder, onion powder, salt, and pepper. Cook until browned and cooked through. Remove steak from skillet and set aside.
2. Step 2
   Add the remaining 1 tablespoon of butter to the same skillet. Add the diced onion and green bell pepper. Cook until softened, about 5-7 minutes.
3. Step 3
   Unroll the refrigerated pizza crust onto a lightly floured surface. Layer the provolone cheese slices evenly over the bottom two-thirds of the pizza crust, leaving a border.
4. Step 4
   Spread the cooked steak mixture and the sautéed vegetables evenly over the provolone cheese.
5. Step 5
   Sprinkle the shredded mozzarella cheese over the steak and vegetable filling.
6. Step 6
   Starting from the bottom edge with the filling, carefully roll up the pizza crust to enclose the ingredients, pinching the seams to seal.
7. Step 7
   Place the stromboli seam-side down on a baking sheet lined with parchment paper. Brush the top generously with melted butter.
8. Step 8
   Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and heated through.
9. Step 9
   Remove from oven, sprinkle with dried parsley and sesame seeds. Let cool slightly before slicing and serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.