Go Back
Philly Cheesesteak Stromboli Roll-Up sliced with gooey cheese and steak
ChefMaster Emily

Philly Cheesesteak Stromboli Roll-Up

Imagine everything you love about a classic Philly cheesesteak—juicy steak, sautéed peppers and onions, gooey cheese—all wrapped up in golden, crispy dough. Perfect for game night or a cozy dinner, this Stromboli Roll-Up delivers bold flavor and a satisfying crunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Skillet
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Heat olive oil in a skillet. Sauté the sliced onions and green bell peppers until soft and slightly charred.
  2. Add the thinly sliced steak to the skillet. Season with garlic powder and black pepper. Cook until just browned.
  3. Roll out the pizza dough into a large rectangle on a floured surface, about ¼-inch thick.
  4. Layer provolone cheese over the dough, leaving a small border. Spread steak and veggies evenly on top. Add extra cheese if desired.
  5. Roll the dough into a tight log and pinch seams to seal. Place seam-side down on a parchment-lined baking sheet.
  6. 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.

Notes

You can prepare the stromboli ahead and refrigerate before baking. Leftovers keep for up to 3 days and reheat best in the oven. For freezing, wrap tightly in foil and store for up to 2 months.