Philly cheesesteak stromboli rolls chopped beef, buttery onion and green pepper, provolone, and mozzarella inside a crisp pizza crust. Baking one large log produces six generous slices, and warm au jus gives the rich filling a savory dip.
Two details protect the dough: drain the cooked steak thoroughly and let the filling cool before assembly. Once the steam and excess grease are removed, the stromboli rolls tightly and bakes with a firm golden bottom.
Ingredients for Philly Cheesesteak Stromboli
For the filling, use 27 ounces thawed and chopped Steak-Umm sliced steak, 1 to 2 teaspoons steak seasoning, 1 small diced yellow onion, 1 small diced green bell pepper, and 3 tablespoons salted butter divided. You also need 1/8 teaspoon each garlic powder, onion powder, salt, and black pepper.
For assembly, use 1 refrigerated pizza crust, 12 slices provolone, 8 ounces shredded mozzarella, melted butter, dried parsley, and sesame seeds. Prepare 1 packet au jus mix with 1 cup water for serving.
If you enjoy this recipe, you may also like Cream Cheese Chicken Enchiladas.
How to Make Philly Cheesesteak Stromboli
- Cook the vegetables. Melt 2 tablespoons butter over medium heat. Cook onion and green pepper 6 to 7 minutes, then season with garlic powder, onion powder, salt, and pepper. Transfer to a bowl.
- Brown the steak. Add the remaining tablespoon butter, raise the heat to medium-high, and cook chopped steak with steak seasoning for 3 to 4 minutes.
- Drain and cool. Transfer the steak to paper towels. Combine it with the vegetables and let the mixture cool completely.
- Prepare the crust. Heat the oven to 425°F. Roll the dough on parchment into a rectangle about 12 by 15 inches.
- Layer. Arrange 12 provolone slices over the dough, leaving a 1-inch border. Add the cooled filling and 8 ounces mozzarella.
- Roll and vent. Use the parchment to roll from a long side. Pinch the seam and ends closed, set seam-side down, brush with butter, add parsley and sesame, and cut 3 to 4 diagonal slits.
- Bake and rest. Bake about 20 minutes until golden and cooked through. Prepare au jus with 1 cup water, rest the stromboli 5 minutes, then slice.
For storage details after serving, the USDA leftovers and food safety guidance.
Cook the Peppers and Onion until Soft
Dice the onion and green pepper to a similar size so they distribute evenly. Six to seven minutes in 2 tablespoons butter softens them and adds a little color without turning them into a wet purée.
The 1/8-teaspoon seasonings are intentionally restrained because steak seasoning, provolone, and packaged au jus all contain salt. Keep the vegetables in a separate bowl while the skillet is made hotter for the beef.
If you enjoy this recipe, you may also like Tex-Mex Beef Enchiladas.
Brown, Drain, and Cool the Steak
Chop the thawed sliced steak before it reaches the skillet. Cook it in the remaining tablespoon butter over medium-high heat, breaking it into small pieces for 3 to 4 minutes until no raw areas remain.
Drain it thoroughly on paper towels. Stir the steak back together with the vegetables only after excess grease is gone, then spread the mixture out so it cools faster.
Shape a Consistent 12-by-15-Inch Rectangle
Roll the refrigerated crust directly on parchment so the filled log does not need to be lifted later. Aim for an even rectangle without thin corners or holes. Patch a tear by pinching a small piece of dough over it.
Leave a clean 1-inch border on every side. Filling and cheese migrate outward as the log is rolled, so this space is needed to make a strong final seal.
Layer Cheese above and below the Beef
Lay all 12 provolone slices across the dough first. This creates a barrier between the crust and the filling. Spread the cooled steak, pepper, and onion evenly, then scatter the 8 ounces mozzarella on top.
Keep every layer within the border and avoid pressing down hard. A level filling rolls more neatly than a mound running down the center.
Roll with the Parchment and Seal Firmly
Starting at one long side, lift the parchment to guide the dough over the filling. Continue into a snug log without rolling the paper inside. Pinch the long seam and both ends until no cheese is exposed.
Rotate the log seam-side down on the parchment-lined pan. That position uses the stromboli's weight to reinforce the closure as the dough expands.
Vent before Baking
Brush the surface with melted butter and add dried parsley and sesame seeds. Make 3 to 4 shallow diagonal slits through the upper crust. The openings release steam and reduce the chance that pressure will split a side seam.
Bake at 425°F for about 20 minutes. The crust should be deeply golden, including near the base, and the slits should show fully baked dough rather than a pale interior.
Rest, Slice, and Serve with Au Jus
Prepare the packet of au jus with 1 cup water while the stromboli bakes. Keep it warm for serving. Let the finished roll stand for 5 minutes before cutting so the cheeses settle and remain inside the slices.
Use a serrated knife and a gentle sawing motion to divide the large stromboli into six portions. Serve au jus in individual bowls to preserve the crisp crust until each bite is dipped.
Troubleshooting
- Soggy bottom: Drain the beef well, cool the filling completely, and bake on a hot metal sheet pan.
- Side splits: Leave the 1-inch border, pinch firmly, and cut steam vents.
- Cheese escapes: Keep filling away from the ends and place the seam underneath.
- Crust browns unevenly: Rotate the pan once during baking.
- Slices collapse: Wait the full 5 minutes and cut with a serrated knife.
Storage and Reheating
Refrigerate cooled stromboli airtight for up to 3 days, keeping the au jus in a separate container. Reheat slices on a sheet pan in a 350°F oven until the cheese is hot and the crust has crisped.
The beef filling can be cooked, drained, and refrigerated a day ahead. Bring it only to cool room temperature before assembly; it should never be hot when placed on the dough.
Conclusion
Cook onion and green pepper in 2 tablespoons butter for 6 to 7 minutes. Brown chopped steak in the remaining butter for 3 to 4 minutes, drain, combine, and cool. Layer provolone, filling, and mozzarella on a 12-by-15-inch crust. Roll, seal, vent, brush, and bake at 425°F for 20 minutes. Rest 5 minutes and serve with au jus.
Frequently Asked Questions
- → Why must the cheesesteak filling cool before assembly?
Cool filling prevents steam, premature cheese melting, and moisture from weakening the raw pizza dough.
- → How do I keep stromboli from bursting?
Leave a 1-inch border, pinch the seam and ends securely, place the seam down, and cut 3 to 4 vents in the top.
- → How long should Philly cheesesteak stromboli bake?
Bake it at 425°F for about 20 minutes, until the entire crust is golden and cooked through.
- → How long will leftover stromboli keep?
Refrigerate it airtight for up to 3 days and reheat in the oven for the crispest crust.