Save
Philly Cheesesteak Stromboli is the kind of dinner that fills the house with that irresistible bakery smell and never leaves leftovers on the table. It combines everything my family loves about cheesesteaks and baked bread, making it a comfort food we look forward to every time.
Every time I make this, my kids hover by the oven waiting for that golden crust. The first slice always disappears before I even sit down.
Ingredients
- Frozen white bread loaf: makes for a chewy and crisp shell look for dough with few additives for best flavor
- Mayonnaise: creates a moist base and binds fillings choose real mayo for richness
- Garlic powder: infuses savory flavor throughout compare brands for fresh aroma
- Butter: adds flavor and helps with browning unsalted works best for control
- Green bell pepper: gives a pop of sweetness and color firm peppers feel heavy and glossy
- Onion: brings classic cheesesteak aroma yellow or sweet onions work well
- Mushrooms: add earthiness and juiciness avoid slimy or wrinkled ones
- Deli roast beef: is the protein heart go for freshly sliced at the deli counter for best texture
- Provolone cheese: provides the ooze and tang pick mild or smoked according to taste
- Garlic salt: creates a flavorful crust check for small crystal size to avoid clumps
- Sesame seeds: add crunch and a bakery finish fresh seeds will have a nutty aroma
- Dried parsley: gives a touch of green and herb flavor look for bright green color
Step-by-Step Instructions
- Thaw and Rise the Dough:
- Allow the frozen bread dough to thaw and double in size as directed on the package. This usually requires a few hours so plan ahead. The dough should be soft pillowy and slightly tacky but not sticky.
- Prepare the Vegetables:
- Dice the green bell pepper and onion into small even pieces. Slice the mushrooms thinly for even sautéing. In a heated skillet with one tablespoon of butter cook the vegetables over medium heat until they are caramelized and fragrant about seven minutes. Let them cool before adding to the dough.
- Get the Oven and Pan Ready:
- Heat the oven to 375 degrees Fahrenheit. Line your baking sheet with parchment paper or use nonstick spray to keep the stromboli from sticking while baking.
- Roll and Spread:
- Roll the risen dough on a floured surface into a large rectangle around twelve by eighteen inches. Mix mayonnaise with garlic powder and spread evenly over the surface of the dough leaving half an inch bare around the edges to help seal later.
- Layer the Fillings:
- Place roast beef slices evenly over the mayo mixture. Scatter the sautéed vegetables across the beef in an even layer. Finally lay provolone slices on top to cover all the fillings.
- Roll Up the Stromboli:
- Starting at a long edge roll the dough tightly into a log. Make sure to tuck any loose fillings as you go. Pinch all seams and the ends to seal well so nothing leaks during baking.
- Dress and Bake:
- Carefully put the rolled dough seam side down onto your prepared baking sheet. Brush the outside generously with melted butter then sprinkle garlic salt sesame seeds and dried parsley on top.
- Bake and Rest:
- Place in the oven and bake for about twenty minutes until the crust is golden brown and the insides are bubbling and hot. Let rest for five minutes after baking to allow the cheese to settle before slicing with a serrated knife.
Save
The provolone cheese always stands out for me. I remember when my youngest helped layer the cheese for the first time and said the kitchen smelled like a pizza shop. Now she insists on laying down every single slice herself.
Storage Tips
Wrap leftover stromboli slices in foil or store in airtight containers in the fridge. They reheat beautifully in a toaster oven for a quick snack or light meal. I find the crust stays crisp if you avoid microwaving.
Ingredient Substitutions
You can swap in thinly sliced ribeye or even leftover steak for the roast beef if desired. If provolone is out of reach try mozzarella or a combination of American and Swiss cheese for a melty finish. Add banana peppers or swap bell peppers for a spicy edge.
Serving Suggestions
Slice thick for a main meal or thin for party snacks. Serve with a simple side salad or a bowl of warm marinara sauce for dipping. It disappears fast at game day gatherings and potlucks.
Save
Cultural Context
Stromboli brings Italian-American flair to classic Philly cheesesteak ingredients. The name comes from a similar style of baked roll popular in East Coast pizzerias. Rolling everything into bread makes it easy to enjoy the taste of a cheesesteak sandwich with much less mess.
Recipe Questions
- → Can I use homemade dough instead of frozen?
Yes, homemade bread dough works well as long as it’s soft, stretchy, and doubles in size before rolling out. Allow extra rising time if needed.
- → What cut of beef gives the best flavor?
Thinly sliced ribeye or sirloin gives the most authentic Philly cheesesteak flavor, but deli roast beef is quick and convenient.
- → Are there cheese alternatives to provolone?
American cheese, mozzarella, or Cheez Whiz are tasty substitutes. Mix varieties if you prefer extra gooey texture and flavor depth.
- → How do I prevent the roll from splitting open?
Roll the dough tightly, pinch seams well, and always place seam-side down on the baking sheet before baking. Resting before slicing also helps.
- → Can I prepare this dish ahead of time?
Yes, assemble and refrigerate before baking. Allow extra minutes when baking from cold to ensure everything heats through.
- → Is it possible to add more vegetables?
Definitely! Try adding spinach, red pepper, or even jalapeños for added flavor and variety in your filling.