Description
A baked roll filled with steak, cheese, and peppers, similar to a cheesesteak but rolled like a stromboli.
Ingredients
Scale
- 1 pound thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tube (13.8 ounces) pizza dough, refrigerated
- 1 cup provolone cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned. Remove steak from the skillet.
- Add the onion and bell pepper to the same skillet. Cook until softened, about 5 to 7 minutes. Return the steak to the skillet. Season with salt and pepper. Mix well.
- Unroll the pizza dough onto a lightly floured surface. Press or roll the dough into a rectangle, about 10 by 14 inches.
- Sprinkle the provolone and mozzarella cheese evenly over the dough, leaving a 1-inch border around the edges.
- Spoon the steak and vegetable mixture over the cheese.
- Roll the dough tightly, starting from one long side, to form a log. Pinch the seam closed. Tuck in the ends.
- Place the stromboli seam-side down on the prepared baking sheet. Brush the top with the beaten egg wash.
- Bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is melted.
- Let the stromboli cool for 5 minutes before slicing and serving.
Notes
- You can add sliced mushrooms or hot peppers to the filling for extra flavor.
- Serve with marinara sauce or ketchup for dipping if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
- Cholesterol: 70
Keywords: cheesesteak, stromboli, steak roll, baked sandwich, provolone, pizza dough