Mozzarella Cheesesteak Stromboli (Print Format)
Sirloin, mozzarella, and peppers rolled in dough, baked golden and finished with savory Parmesan accents.
# Ingredients:
→ Main Ingredients
01 -
13.4 oz refrigerated Pillsbury classic pizza dough
02 -
2 cups shredded mozzarella cheese, divided
03 -
1½ lb grilled sirloin steak, roughly chopped
04 -
1 medium onion, thinly sliced
05 -
1 medium green bell pepper, thinly sliced
06 -
⅓ cup prepared Parmesan-Peppercorn salad dressing
07 -
1 Tbsp butter, melted
08 -
2 Tbsp grated Parmesan cheese
→ Seasonings
09 -
1½ tsp dried Italian seasoning, divided
10 -
1 tsp garlic salt
11 -
Black pepper, to taste
12 -
Olive oil, as needed for sautéing
# Steps:
01 -
Preheat the oven to 425°F. Line a standard sheet pan with parchment paper or a Silpat.
02 -
In a skillet, sauté the onion and bell pepper in a couple of drizzles of olive oil. Season with 1 tsp dried Italian seasoning, garlic salt, and black pepper to taste. Cook for 3-5 minutes until softened.
03 -
Press the pizza dough into a rectangle roughly 12 x 16 inches. Top with half of the shredded mozzarella cheese.
04 -
Arrange the chopped grilled steak over the cheese layer, then top with the cooked onion and bell pepper mixture.
05 -
Drizzle with ⅓ cup Parmesan-Peppercorn dressing. Top with the remaining shredded mozzarella cheese.
06 -
Roll up the dough starting from the widest edge, finishing seam-side down. Carefully transfer the roll onto the prepared sheet pan, seam-side down.
07 -
Brush the top and sides of the roll with melted butter. Season the top with ½ tsp dried Italian seasoning, garlic salt to taste, and sprinkle with 2 Tbsp grated Parmesan cheese.
08 -
Bake in the oven for 18-20 minutes until golden brown. Allow to rest for 5 minutes before slicing.