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.
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.
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.