Imagine everything you love about a classic Philly cheesesteak—juicy steak, sautéed peppers and onions, gooey cheese—all wrapped up in golden, crispy dough. This Philly Cheesesteak Stromboli Roll-Up is a serious crowd-pleaser. It’s basically the lovechild of a stromboli and your favorite sandwich, rolled up into one cheesy, meaty masterpiece. Whether you’re whipping this up for a cozy night in or serving it as a game-day appetizer, trust me—you’ll be coming back for seconds (and thirds!).
Table of Contents
Why You’ll Love This Recipe
- Melty, gooey cheese in every bite
- Packed with juicy, flavorful steak strips
- Savory sautéed peppers and onions add a bold kick
- Easy to slice, serve, and share
- Make-ahead friendly and totally freezable
- Wrapped in golden, buttery dough for that perfect crunch
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Difficulty | Easy |
| Focus Keyword | Philly Cheesesteak Stromboli Roll-Up |
| Servings | 6–8 slices |
Ingredients
No exact measurements here—scroll to the recipe card below for the full list!
- Ribeye or sirloin steak – thinly sliced for that tender, melt-in-your-mouth texture
- Green bell pepper – brings that classic cheesesteak crunch and color
- Yellow onion – caramelizes beautifully for a sweet-savory depth
- Provolone cheese – the MVP cheese for this stromboli—creamy and mild
- Pizza dough – store-bought or homemade, just make sure it’s stretchy and soft
- Garlic powder & black pepper – flavor boosters for that irresistible punch
- Olive oil or butter – for sautéing and brushing the top for a golden finish
- Egg wash (optional) – for a glossy, bakery-style look
📜 Psst! Don’t forget to scroll down to the printable recipe card for exact measurements, instructions, and nutrition details.
How to Make Philly Cheesesteak Stromboli Roll-Up
1. Sauté the Veggies and Steak
Heat olive oil in a skillet. Toss in the sliced onions and bell peppers and sauté until soft and slightly charred. Add the thinly sliced steak, season with garlic powder and black pepper, and cook until just browned. Don’t overcook—remember, it’s going back into the oven!
2. Roll Out the Dough
On a lightly floured surface, roll out your pizza dough into a large rectangle. Keep it about ¼-inch thick for that perfect balance between crispy outside and fluffy inside.
3. Layer It Up
Lay slices of provolone cheese over the dough, leaving a small border around the edges. Spread the steak and veggie mixture evenly over the cheese. More cheese on top? Absolutely optional… but highly recommended.
4. Roll and Seal
Gently roll the dough into a tight log, jelly-roll style. Pinch the seams to seal, and place seam-side down on a baking sheet lined with parchment paper.
5. Brush and Bake
Brush the top with olive oil or egg wash. Bake at 400°F (200°C) for 20–25 minutes, or until golden brown and cooked through. Let it rest for 5 minutes before slicing into dreamy, melty rounds.
Pro Tips
- Use pre-sliced steak or frozen cheesesteak meat to save time.
- Don’t overload the roll—too much filling = soggy bottom.
- Let the stromboli rest before cutting so everything sets beautifully.
Flavor Variations
- Spicy kick? Add sliced jalapeños or pepper jack cheese.
- Mushroom lover? Sauté some mushrooms with the onions and peppers.
- Cheese swap? Try mozzarella, white American, or even a cheese blend.
- Garlic-butter crust? Mix minced garlic into the butter before brushing the top.
Serving Suggestions
- Serve with warm marinara or ranch for dipping.
- Add a side of crispy fries or a fresh green salad.
- Pair with a cold soda or your favorite craft beer!
Make-Ahead & Storage
You can assemble the stromboli roll-up ahead of time and store it in the fridge (uncooked) for up to 24 hours. Just bake when ready!
Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results!
Freezing
Wrap the fully baked and cooled stromboli tightly in foil, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in the oven at 350°F until warmed through and crisp again. Avoid the microwave unless you’re okay with a softer crust.
FAQ
Can I use chicken instead of beef?
Absolutely! Thinly sliced cooked chicken or even rotisserie chicken works beautifully.
Do I need to cook the veggies before baking?
Yes! Pre-cooking the veggies makes them soft, flavorful, and prevents a watery filling.
Can I make this gluten-free?
Yes—just use your favorite gluten-free pizza dough.
How do I keep the dough from getting soggy?
Don’t overload it with filling, and make sure everything has cooled slightly before rolling it up.
Final Thoughts
There’s just something magical about this Philly Cheesesteak Stromboli Roll-Up. It’s hearty, cheesy, crispy, and bursting with all the bold flavors of your favorite sandwich—just wrapped in a cozy, golden crust. Whether you’re feeding a crowd or treating yourself to an indulgent dinner, this recipe delivers big-time flavor in every bite. So go ahead, slice it up, dip it in some sauce, and savor that Philly-meets-Italy magic.
Philly Cheesesteak Stromboli Roll-Up
Equipment
- Skillet
- Baking Sheet
- Parchment Paper
Ingredients
Filling
- ribeye or sirloin steak thinly sliced
- green bell pepper sliced
- yellow onion sliced
- provolone cheese sliced
Dough & Seasoning
- pizza dough store-bought or homemade
- garlic powder to taste
- black pepper to taste
- olive oil or butter for sautéing and brushing
- egg wash optional, for brushing
Instructions
- Heat olive oil in a skillet. Sauté the sliced onions and green bell peppers until soft and slightly charred.
- Add the thinly sliced steak to the skillet. Season with garlic powder and black pepper. Cook until just browned.
- Roll out the pizza dough into a large rectangle on a floured surface, about ¼-inch thick.
- Layer provolone cheese over the dough, leaving a small border. Spread steak and veggies evenly on top. Add extra cheese if desired.
- Roll the dough into a tight log and pinch seams to seal. Place seam-side down on a parchment-lined baking sheet.
- Brush the roll with olive oil or egg wash. Bake at 400°F (200°C) for 20–25 minutes, until golden brown. Let rest for 5 minutes before slicing.