Philly Cheesesteak Stromboli Bake

This giant Philly cheesesteak Stromboli brings all the flavors of an authentic cheesesteak into a crispy golden crust baked right in your kitchen. With steak, caramelized peppers and onions, gooey cheese, and savory au jus for dipping, each slice delivers pure comfort that will have everyone reaching for seconds.

The first time I baked this, my kitchen smelled just like a Philly sandwich shop. Now when friends come over for the game, they ask for this stromboli by name.

Ingredients

• Refrigerated pizza crust: this shortcut dough gets extra crispy when baked
• Steak-Umm sliced steak: tender and quick to cook go with the original variety or your favorite thin-sliced steak
• Steak seasoning: brings a savory meatiness sprinkled over the steak as it cooks
• Yellow onion: finely chop for even bites and classic sweetness look for firm onions with shiny skins
• Green bell pepper: adds color and mild peppery flavor choose ones with glossy skin and no wrinkles
• Salted butter: for sauteing veggies and brushing on the crust rich butter flavor makes all the difference
• Garlic powder, onion powder, salt and pepper: easy seasonings to round out the filling
• Provolone cheese: melts perfectly for gooey cheesy pulls opt for deli-sliced provolone for creaminess
• Shredded mozzarella cheese: adds stretch and milky flavor always use plenty for that irresistible cheese pull
• Dried parsley and sesame seeds: finishing touches for golden color and a pretty crust use fresh dried parsley if you can
• Au jus packet plus water: brings classic cheesesteak dipping right to your table

Step-by-Step Instructions

Sauté the Veggies:

Cook diced onions and peppers in two tablespoons butter over medium heat until completely softened about seven minutes. Sprinkle with garlic powder onion powder salt and pepper then remove to a plate to cool.

Brown the Steak:

Increase the skillet to medium high and add the last tablespoon butter. Toss in chopped Steak-Umm and sprinkle generously with steak seasoning. Cook until just browned and cooked through about four minutes.

Drain and Combine:

Move the steak to a plate lined with paper towels and blot to get rid of extra grease. Return the steak to the skillet and mix in the cooled peppers and onions. Let this mixture cool down completely before assembling.

Shape the Dough:

On a piece of parchment paper roll the pizza dough into a large thin rectangle with a small border left for sealing. Layer provolone slices evenly over the dough.

Fill and Roll:

Spread the meat and veggie mixture across the cheese and top generously with shredded mozzarella. Using the parchment as a guide roll the dough up into a tight log keeping the filling inside. Pinch the seams and ends to seal everything well.

Finish and Bake:

Carefully place the stromboli on a baking sheet. Brush with melted butter and sprinkle with parsley and sesame seeds. Cut a few short slits in the top to let steam escape. Bake in a hot oven at four twenty five degrees until the stromboli is deep golden brown about twenty minutes.

Let Rest and Serve:

Cool the stromboli for five minutes before slicing. Meanwhile whisk the au jus packet with water and heat as directed. Serve thick slices of stromboli with plenty of warm au jus for dunking.

My favorite part is cheesy provolone bubbling along the crust edges. One bite always takes me back to standing at the stove with my brother making late night cheesesteaks after a long day.

Storage Tips

Store any leftovers tightly wrapped in foil or an airtight container in the refrigerator for up to three days. Reheat in the oven at three fifty degrees until the crust crisps again. For longer storage assemble the stromboli and freeze before baking then bake straight from the freezer adding extra time if needed.

Ingredient Substitutions

Try shaved roast beef or thin sliced chicken breast instead of steak. Instead of provolone and mozzarella use any melting cheese like cheddar or fontina. Add jarred roasted red peppers for a sweeter vegetable twist or sprinkle the inside with hot pepper flakes for extra kick.

Serving Suggestions

Serve each slice hot with warm au jus for dipping. For a big gathering cut each piece into thick strips and pile on a platter for sharing. Pair with a crisp side salad or a bowl of tomato soup for a complete meal.

Brief History

Stromboli first appeared in Italian American bakeries in the nineteen fifties as a cousin to calzones. The Philly cheesesteak twist started showing up in pizza shops across the US over the past couple decades. It brings together the best of American comfort food and Italian creativity.

Recipe FAQs

→ What kind of steak is best for Philly cheesesteak Stromboli?

Thinly sliced sandwich steaks like Steak-Umm are ideal as they cook quickly and provide tender meat throughout the Stromboli.

→ Why use both provolone and mozzarella cheese?

Provolone delivers a sharp, classic cheesesteak taste, while mozzarella adds melty, creamy texture for a balanced, rich filling.

→ How do I keep the Stromboli from getting soggy?

Thoroughly drain the cooked steak mixture and let it cool before rolling with dough. This prevents excess moisture inside.

→ What dipping sauce pairs best?

Classic au jus is perfect for dunking, adding a savory, beefy element that matches the flavor-packed filling.

→ Can I prepare this in advance?

You can assemble and chill the unbaked Stromboli a few hours ahead. Bake just before serving for best results.