Philly Cheesesteak Stromboli (Print Version)

Pizza dough rolled with layers of provolone, seasoned Steak-Umm, sautéed peppers and onions, and mozzarella, rolled into a log, baked until golden, served with au jus.

# Ingredients:

→ For the Filling

01 - 27 oz Steak-Umm sliced steak, thawed and chopped
02 - 1 to 2 teaspoons steak seasoning
03 - 1 small yellow onion, diced
04 - 1 small green bell pepper, diced
05 - 3 tablespoons salted butter, divided
06 - 1/8 teaspoon garlic powder
07 - 1/8 teaspoon onion powder
08 - 1/8 teaspoon salt
09 - 1/8 teaspoon black pepper

→ For Assembly

10 - 1 refrigerated pizza crust
11 - 12 slices provolone cheese
12 - 8 oz shredded mozzarella cheese
13 - Melted butter for brushing
14 - Dried parsley for topping
15 - Sesame seeds for topping

→ For Serving

16 - 1 packet au jus mix
17 - 1 cup water

# Instructions:

01 - Heat 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 6 to 7 minutes until they're softened and slightly caramelized. Season with the garlic powder, onion powder, salt, and pepper. Remove from the skillet and set aside.
02 - Add the remaining tablespoon of butter to the same skillet and increase the heat to medium-high. Add the chopped Steak-Umm and season with steak seasoning. Cook for 3 to 4 minutes, breaking it up as it cooks, until fully browned.
03 - Transfer the cooked meat to a paper towel-lined plate and let it drain thoroughly to remove excess grease - this is important so your stromboli doesn't get soggy!
04 - Return the meat to the skillet and add the cooked peppers and onions back in. Stir to combine and then let the mixture cool completely before assembling - hot filling will melt the cheese and make the dough soggy.
05 - Preheat your oven to 425 degrees. Roll the pizza dough into a large rectangle on a sheet of parchment paper - aim for about 12x15 inches.
06 - Arrange the provolone cheese slices evenly over the dough, leaving about a 1-inch border around all the edges so you can seal it later.
07 - Spread the cooled meat and vegetable mixture over the provolone cheese. Top with the shredded mozzarella cheese.
08 - Using the parchment paper to help you, carefully roll the dough into a tight log shape, starting from one long side. Pinch the seams and both ends tightly to seal in all that cheesy goodness.
09 - Transfer the stromboli (still on the parchment) to a baking sheet, seam-side down. Brush the top generously with melted butter, then sprinkle with dried parsley and sesame seeds. Cut 3 to 4 diagonal slits across the top to allow steam to escape.
10 - Bake for 20 minutes, or until the stromboli is golden brown and the dough is cooked through.
11 - While the stromboli is baking, prepare the au jus according to the package directions using 1 cup of water. When the stromboli is done, let it rest for 5 minutes before slicing. Serve with the warm au jus for dipping - it's amazing!

# Notes:

01 - Let the meat mixture cool completely before assembling or the heat will make the dough soggy and hard to work with.
02 - Draining the meat thoroughly on paper towels prevents a greasy, soggy stromboli.
03 - The parchment paper makes rolling the stromboli so much easier - don't skip it!
04 - Cutting slits in the top allows steam to escape and prevents the stromboli from bursting.
05 - The au jus dipping sauce really makes this - it tastes just like a Philly cheesesteak sandwich!
06 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

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