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Mozzarella Cheesesteak Stromboli is perfect when you crave a twist on the classic cheesesteak that feels homemade and hearty. With sizzling steak, gooey mozzarella, and that touch of garlicky dressing all baked in golden pizza dough, this is the kind of meal that brings everyone to the table. Whenever I make it, the aroma alone calls my family to the kitchen before I even set it down.
I discovered this when looking for something quick but special for a Friday night at home. Ever since it has become our favorite for sharing with friends.
Ingredients
- Refrigerated classic pizza dough: gives you a foolproof crisp crust look for one that feels soft and stretchy in the package
- Shredded mozzarella cheese: melts smoothly and ties every filling together try to use whole milk mozzarella for added richness
- Grilled sirloin steak: brings hearty flavor and meaty texture slice or chop it thinly for even bites
- Olive oil: helps the peppers and onions caramelize and rounds out the flavors choose extra virgin for the best taste
- Sweet onion: gives gentle savoriness to the filling look for fresh firm onions
- Green bell pepper: adds crunch and color select ones that feel heavy and have shiny skin
- Dried Italian seasoning: infuses the filling and crust with classic herb notes
- Garlic salt: builds savory flavor with a light kick use garlic powder and a pinch of sea salt if you need
- Black pepper: adds gentle heat freshly cracked makes a difference
- Prepared Parmesan-Peppercorn salad dressing: adds creamy tang and moisture choose a high quality or make your own
- Butter: melted and brushed on top for rich golden crust use real butter for best results
- Grated Parmesan cheese: adds savory crunch on the crust grate fresh if you can
Step-by-Step Instructions
- Prep the Baking Setup:
- Preheat your oven to four hundred twenty five degrees and line a baking sheet with parchment paper. This avoids sticking and helps you transfer the stromboli easily after baking.
- Sauté the Aromatics:
- Heat a skillet with olive oil and slowly cook the sliced onion and bell pepper. Stir in one teaspoon Italian seasoning, garlic salt, and black pepper. Let them go for three to five minutes until they soften and start to caramelize. This step builds sweetness and mellow flavor throughout the filling.
- Shape the Dough:
- Gently stretch and press the pizza dough out right on the parchment paper into a rectangle about twelve by sixteen inches. If the dough resists, let it rest a minute and try again so it does not tear.
- Layer with Cheese and Steak:
- Scatter half of your mozzarella in an even layer over the dough. Place the chopped steak all over the cheese so every slice will get some. Top the steak with the sautéed onions and peppers. Every layer matters for texture and flavor in the finished roll.
- Flavor and Cheese Again:
- Drizzle the Parmesan-Peppercorn dressing right over everything for creamy tang that keeps the filling juicy. Follow with the rest of the mozzarella to seal it all together.
- Roll and Finish:
- Starting from the longer edge of the rectangle, roll the dough up tightly so the seam is underneath. This keeps the filling from leaking. Carefully lift and place it seam side down on your baking sheet.
- Brush and Top:
- Paint the top and sides with melted butter for golden color. Sprinkle on the remaining Italian seasoning, a little more garlic salt, and the grated Parmesan for extra pop.
- Bake to Golden Perfection:
- Bake for eighteen to twenty minutes or until the crust is deep golden and cooked through. Let it rest five minutes before slicing so the cheese sets and does not run.
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I always look forward to the combination of melty mozzarella and savory steak. My son loves helping sprinkle the cheese and it has become a small tradition for us before every big game night.
Storage Tips
Let the stromboli cool to room temperature before wrapping tightly in foil or storing in a sealed container. It keeps well in the fridge for up to three days. For longer storage slice and freeze individual pieces so you can reheat straight from the freezer in a toaster oven.
Ingredient Substitutions
You can swap sirloin for any grilled or deli-sliced steak and even roast beef in a pinch. Feel free to use provolone with or instead of mozzarella if you want a sharper flavor. If Parmesan-Peppercorn dressing is hard to find just whisk together mayo grated Parmesan cracked pepper a dash of lemon and a splash of milk.
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Serving Suggestions
Slice the stromboli thick and serve with extra salad dressing or warm marinara for dipping. It goes well with a crisp green salad or roasted vegetables for a complete meal. For a party platter cut the stromboli into smaller rounds for easy finger food.
Cultural Notes
Stromboli is an Italian American invention created to wrap up savory fillings in pizza dough and bake until bubbly. Its origins trace to East Coast Italian American communities inspired by both pan pizza and Italian rollups like calzone. Every family puts their spin on the fillings and this cheesesteak version channels the Philly favorite with a cheesy twist.
Recipe FAQs
- → Can other cuts of beef be used?
Yes, thinly sliced ribeye or flank steak work well for a tender, flavorful filling.
- → Is homemade pizza dough necessary?
No, refrigerated pizza dough is convenient, but homemade dough adds a personal touch.
- → What cheeses complement mozzarella in this dish?
Provolone and fontina blend nicely with mozzarella, enhancing the melty texture.
- → Can vegetables be swapped or added?
Absolutely, mushrooms or roasted red peppers can be added for extra flavor and texture.
- → How to best serve this Stromboli?
Slice while warm and serve with extra dressing or a simple marinara for dipping.
- → How should leftovers be stored?
Wrap tightly and refrigerate; reheat slices in an oven or toaster for best results.