Philly Cheesesteak Stromboli (Print Version)
# Ingredients:
→ For the Dough and Base
01 -
1 loaf Rhodes Frozen White Bread, thawed according to package instructions
02 -
⅓ cup mayonnaise
03 -
1 teaspoon garlic powder
04 -
2 tablespoons butter, divided
→ For the Filling
05 -
½ cup green bell pepper, diced
06 -
½ cup onion, diced
07 -
½ cup mushrooms, sliced
08 -
Deli roast beef slices (amount to cover the dough surface)
09 -
6 slices provolone cheese
→ For the Topping
10 -
⅛ teaspoon garlic salt
11 -
⅛ teaspoon sesame seeds
12 -
⅛ teaspoon dried parsley
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
08 -
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.
09 -
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.
10 -
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.
# Notes:
01 -
If you prefer a more authentic Philly cheesesteak experience, you can substitute thinly sliced ribeye or sirloin steak for the deli roast beef.
02 -
For cheese options, while provolone is traditional, you could also use American cheese, Cheez Whiz, or a combination of cheeses.
03 -
You can make this stromboli ahead and refrigerate before baking - just add a few extra minutes to the cooking time.
04 -
This recipe is highly customizable - feel free to add or substitute vegetables based on your preferences.