Name: Philly Cheesesteak Stromboli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb pizza dough (store-bought or homemade); 8 oz ribeye steak, thinly sliced; 1 medium onion, sliced; 1 medium bell pepper, sliced; 8 oz provolone cheese, sliced or shredded; 1 tsp garlic powder; 1 tsp Italian seasoning; 1 egg, beaten (for egg wash); Salt and pepper to taste

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All the flavor of a classic Philly cheesesteak wrapped in golden, flaky dough—this Philly Cheesesteak Stromboli is the ultimate comfort food upgrade. Loaded with tender ribeye, sautéed onions and peppers, and rich provolone cheese, it’s a hearty, crowd-pleasing dish that delivers big taste in every slice. Whether served as a family dinner or a party appetizer, this stromboli brings a satisfying twist to a beloved sandwich.

Why You’ll Love This Recipe

This stromboli captures the essence of a Philly cheesesteak in a fun, easy-to-share format. It combines savory meat, melted cheese, and perfectly cooked vegetables encased in soft, golden pizza dough. With minimal prep and familiar ingredients, it’s an approachable recipe for both beginners and seasoned home cooks. The stromboli is portable, sliceable, and ideal for feeding a group—perfect for weeknight meals, game days, or potlucks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb pizza dough (store-bought or homemade)
8 oz ribeye steak, thinly sliced
1 medium onion, sliced
1 medium bell pepper, sliced
8 oz provolone cheese, sliced or shredded
1 tsp garlic powder
1 tsp Italian seasoning
1 egg, beaten (for egg wash)
Salt and pepper to taste

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium-high heat, sauté the ribeye steak slices until just browned. Remove from the pan and set aside.
In the same skillet, cook the sliced onion and bell pepper for about 5–6 minutes until softened.
Roll out the pizza dough on a floured surface into a large rectangle, approximately 10×14 inches.
Lay provolone cheese down the center of the dough, leaving a 1–2 inch border around the edges.
Top the cheese with cooked steak and sautéed vegetables. Sprinkle with garlic powder, Italian seasoning, salt, and pepper.
Fold one long side of the dough over the filling, then fold the other side to overlap. Pinch the seams and ends to seal.
Carefully place the stromboli seam-side down on the prepared baking sheet.
Brush the top with beaten egg and, if desired, sprinkle additional Italian seasoning for a decorative touch.
Bake for 20–25 minutes or until golden brown and cooked through.
Let rest for 5 minutes before slicing and serving.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per serving: Approximately 460 kcal

Variations

Add mushrooms: Sautéed mushrooms pair well with the steak and cheese for a richer filling.
Use a different protein: Try thinly sliced chicken breast or deli roast beef as alternatives.
Cheese options: Mozzarella or white American cheese can replace provolone for different flavor profiles.
Spicy version: Add sliced jalapeños or a drizzle of hot sauce to the filling.
Vegetarian version: Omit the meat and add more sautéed veggies like spinach, zucchini, or eggplant.

Storage/Reheating

Storage: Store leftover stromboli in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze baked stromboli wrapped tightly in foil for up to 2 months. Thaw overnight before reheating.
Reheating: Reheat slices in a 350°F (175°C) oven for 10–15 minutes or in the microwave for 1–2 minutes, until warmed through.

FAQs

Can I make the stromboli ahead of time?

Yes, you can assemble it in advance and refrigerate until ready to bake. Bring it to room temperature before baking for best results.

What’s the best cut of beef for this recipe?

Ribeye is ideal for tenderness and flavor, but sirloin or flank steak also work well if sliced thinly.

Do I need to cook the dough before filling it?

No, the dough bakes completely in the oven once the stromboli is assembled.

Can I use frozen pizza dough?

Yes, just thaw it fully and let it come to room temperature before rolling out.

How do I prevent the stromboli from getting soggy?

Make sure the steak and vegetables are not overly wet and avoid overfilling the dough.

Can I use puff pastry instead of pizza dough?

Puff pastry can be used for a flakier texture, but adjust baking time and monitor closely to prevent burning.

Should I let the stromboli rest after baking?

Yes, letting it rest for 5 minutes helps the filling set and makes slicing cleaner.

What side dishes go well with stromboli?

Serve with a simple green salad, garlic bread, or a side of marinara for dipping.

Can I make this recipe vegetarian?

Yes, simply replace the steak with a mix of mushrooms, spinach, and other sautéed vegetables.

Is stromboli the same as a calzone?

No, calzones are sealed, half-moon shaped pockets, while stromboli is rolled and sliced after baking.

Conclusion

Philly Cheesesteak Stromboli brings a bold, flavorful twist to your dinner table. It’s the perfect fusion of sandwich and pizza, combining classic ingredients in a warm, doughy wrap that’s both comforting and satisfying. Whether you’re planning a family dinner or need an easy crowd-pleaser, this stromboli is sure to become a staple in your rotation.

Philly Cheesesteak Stromboli

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A savory twist on the classic sandwich, this Philly Cheesesteak Stromboli wraps tender ribeye, sautéed onions and peppers, and melty provolone cheese in golden pizza dough—perfect for dinners or party platters.

Author: Mari
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Halal

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a skillet over medium-high heat, sauté sliced ribeye steak until just browned. Remove and set aside.
In the same pan, cook onions and bell peppers until softened, about 5–6 minutes.
Roll out pizza dough into a large rectangle on a floured surface.
Layer provolone cheese over the center of the dough, leaving edges free. Top with steak, sautéed vegetables, garlic powder, Italian seasoning, and a pinch of salt and pepper.
Fold the dough over the filling, pinching the seams to seal tightly. Place seam-side down on the baking sheet.
Brush the top with beaten egg and optionally sprinkle with extra Italian seasoning.
Bake for 20–25 minutes or until golden brown and cooked through.
Let rest 5 minutes before slicing and serving.