Philly Cheesesteak Stromboli rolls deli roast beef, sautéed green pepper, onion, mushrooms, and six provolone slices inside risen white bread dough. Mayonnaise mixed with garlic powder keeps the filling moist, while butter and a light seasoned topping help the crust brown.
The recipe serves 6 and records 30 minutes preparation, 20 minutes cooking, and 50 minutes total. The frozen loaf must also thaw and rise according to its package, and the baked stromboli rests 5 minutes before slicing.
Philly Cheesesteak Stromboli Ingredients
For the Dough and Base: 1 loaf Rhodes Frozen White Bread, thawed according to package instructions; ⅓ cup mayonnaise; 1 teaspoon garlic powder; 2 tablespoons butter, divided.
If you enjoy this recipe, you may also like Pizza Cake.
For the Filling: ½ cup green bell pepper, diced; ½ cup onion, diced; ½ cup mushrooms, sliced; Deli roast beef slices (amount to cover the dough surface); 6 slices provolone cheese.
For storage details after serving, the USDA leftovers and food safety guidance.
For the Topping: ⅛ teaspoon garlic salt; ⅛ teaspoon sesame seeds; ⅛ teaspoon dried parsley.
If you enjoy this recipe, you may also like Philly Cheese Steak Sloppy Joes.
How to Make Philly Cheesesteak Stromboli
- Prepare the dough: Thaw the frozen bread dough and allow it to rise according to the package instructions. This typically takes a few hours, so plan accordingly. The dough should be completely thawed and doubled in size before proceeding.
- Prepare the vegetables: While the dough is rising, prepare the vegetables. Dice the green bell pepper and onion into small, even pieces. Slice the mushrooms thinly. Heat 1 tablespoon of butter in a skillet over medium heat, then add the vegetables. Sauté until softened and slightly caramelized, about 5-7 minutes. Remove from heat and set aside to cool slightly.
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet or jellyroll pan with parchment paper, or spray it with non-stick cooking spray to prevent sticking.
- Roll out the dough: On a lightly floured surface, roll out the risen bread dough into a rectangle approximately 12 inches by 18 inches. The dough should be relatively thin but sturdy enough to hold the fillings. Don't worry if the shape isn't perfectly rectangular.
- Create the base layer: In a small bowl, mix the mayonnaise with the garlic powder until well combined. Spread this mixture evenly over the rolled-out dough, leaving about a half-inch border around all edges. This flavored spread adds moisture and helps the fillings adhere to the dough.
- Add the fillings: Layer the deli roast beef slices over the mayonnaise mixture, covering the surface evenly. Next, distribute the sautéed vegetables (bell peppers, onions, and mushrooms) evenly over the beef. Finally, arrange the provolone cheese slices on top of the vegetables, slightly overlapping them if necessary to cover the surface.
- Roll up the stromboli: Starting from one of the long sides of the rectangle, carefully roll up the dough jelly-roll style, enclosing all the fillings. Roll as tightly as possible, tucking in any stray fillings as you go. If using cheese slices rather than shredded cheese, you may find it easier to fold the edges over toward the middle before rolling. Pinch the seam and ends to seal.
- Transfer and prepare for baking: Carefully transfer the rolled stromboli to the prepared baking sheet, placing it seam-side down. Melt the remaining tablespoon of butter and brush it over the entire surface of the roll. Sprinkle evenly with garlic salt, sesame seeds, and dried parsley for flavor and visual appeal.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the stromboli is golden brown on the outside and heated through. The internal temperature should reach at least 165°F (74°C) to ensure all ingredients are properly cooked.
- Serve: Remove from the oven and let the stromboli rest for 5 minutes before slicing. This brief resting period allows the internal ingredients to set slightly, making it easier to cut clean slices. Cut into portions using a serrated knife and serve warm.
Sauté the Vegetables First
Cook the measured green pepper, onion, and mushrooms in 1 tablespoon of the divided butter for 5–7 minutes. Softening and lightly caramelizing them removes excess raw moisture and develops flavor. Let the mixture cool slightly so it does not weaken the rolled dough.
Roll a Sturdy Rectangle
On a lightly floured surface, roll the risen loaf to about 12 by 18 inches. Keep the thickness reasonably even and avoid paper-thin spots. The rectangle does not need perfect corners, but it must be sturdy enough to hold the roast beef, vegetables, and cheese.
Leave a Clean Border
Mix ⅓ cup mayonnaise with 1 teaspoon garlic powder, then spread it evenly while leaving about ½ inch clean around every edge. That uncovered dough is necessary for pinching the seam and ends closed after the filling is added.
Layer Six Provolone Slices
Cover the mayonnaise with deli roast beef, distribute the cooled vegetables, and finish with exactly 6 provolone slices. Slight overlap is allowed to cover the surface. Keeping fillings even prevents one end from becoming heavy and difficult to seal.
Roll from a Long Side
Roll the 12×18-inch rectangle jelly-roll style from one long edge, tucking stray filling inward. Pinch the long seam and both ends firmly. Transfer the log seam-side down so its own weight helps keep the closure secure in the oven.
Finish the Surface Lightly
Brush the roll with the remaining tablespoon of melted butter and use only ⅛ teaspoon each garlic salt, sesame seeds, and dried parsley. These are small finishing quantities; a heavy layer would change the intended balance.
Bake and Rest before Cutting
Bake at 375°F for 15–20 minutes until golden and at least 165°F inside. Rest for 5 minutes, then use a serrated knife for six portions. The pause gives melted provolone and the warm filling time to settle for cleaner slices.
Recorded Recipe Tips
- If you prefer a more authentic Philly cheesesteak experience, you can substitute thinly sliced ribeye or sirloin steak for the deli roast beef.
- For cheese options, while provolone is traditional, you could also use American cheese, Cheez Whiz, or a combination of cheeses.
- You can make this stromboli ahead and refrigerate before baking - just add a few extra minutes to the cooking time.
- This recipe is highly customizable - feel free to add or substitute vegetables based on your preferences.
Equipment Checklist
Prepare the required tools before starting: Baking sheet or jellyroll pan, Parchment paper, Rolling pin, Skillet, Mixing bowl, Pastry brush, Serrated knife. Keeping the setup ready supports the exact sequence and timing.
Conclusion
Thaw and rise the bread dough, sauté green pepper, onion, and mushrooms in half the butter, then roll the dough to 12×18 inches. Spread garlic mayonnaise, layer roast beef, vegetables, and 6 provolone slices, roll and seal, brush with remaining butter and seasonings, and bake at 375°F for 15–20 minutes. Rest 5 minutes.
Frequently Asked Questions
- → How long does the frozen dough take?
Thaw and rise it according to the package until doubled; this can take several hours beyond the card total.
- → What size should I roll the dough?
Roll it to approximately 12 by 18 inches.
- → How many provolone slices are used?
Use exactly 6 slices over the roast beef and vegetables.
- → When is the stromboli done?
Bake 15–20 minutes until golden and at least 165°F inside, then rest 5 minutes.