Philly Cheesesteak Stromboli
A mouthwatering fusion of classic Philly cheesesteak and savory Italian stromboli, filled with tender beef, melted cheeses, and sautéed vegetables.
Ingredients
Filling
- 27 oz Steak-Umm sliced steak, thawed and chopped
- 1-2 teaspoons steak seasoning
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 3 tablespoons salted butter, divided
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 refrigerated pizza crust
- 12 slices provolone cheese
- 8 oz shredded mozzarella cheese
- 1 tablespoon melted butter for brushing
- to taste dried parsley for topping
- to taste sesame seeds for topping
- 1 packet au jus mix
- 1 cup water
Instructions
Preparation
- Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter melts, add in the diced onion and green bell pepper. Sauté the vegetables for about 6 to 7 minutes until they soften and start to caramelize.
- Season the vegetable mixture with garlic powder, onion powder, salt, and black pepper. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of butter, increase the heat to medium-high, and add the chopped Steak-Umm. Sprinkle with steak seasoning and cook for 3 to 4 minutes until browned.
- Drain any excess grease from the cooked meat using a paper towel-lined plate. Add the meat back to the skillet with the sautéed peppers and onions, then stir well to combine and allow it to cool completely.
Assembly
- Preheat your oven to 425°F. Roll out the pizza dough into a large rectangle of 12 x 15 inches on a sheet of parchment paper.
- Arrange provolone cheese slices evenly over the dough, leaving a 1-inch border along the edges.
- Layer the cooled meat mixture over the provolone cheese, then sprinkle with shredded mozzarella.
- Using the parchment paper, roll the dough into a tight log and pinch the seams and ends to seal.
- Transfer the stromboli seam-side down onto a baking sheet. Brush the top with melted butter and sprinkle with dried parsley and sesame seeds. Cut 3 to 4 diagonal slits across the top for steam to escape.
Baking
- Bake for about 20 minutes until golden brown and cooked through. Meanwhile, prepare the au jus according to package directions using 1 cup of water.
- Allow the stromboli to rest for 5 minutes before slicing. Serve with the warm au jus for dipping.
Notes
To avoid a soggy crust, always cool the filling completely before assembling. Use parchment paper for easier rolling and cleanup. Brushing the top with melted butter ensures a golden-brown finish.