Philly Cheesesteak Stromboli – Classic Flavor, Easy Recipe!

Philly Cheesesteak Stromboli is more than just a dish; it’s a culinary journey that brings the iconic flavors of the City of Brotherly Love right into your kitchen, enveloped in a perfectly golden, crispy crust. Imagine sinking your teeth into tender, thinly sliced steak, caramelized onions, and bell peppers, all melded together with gooey, melted provolone cheese, encased in a warm, chewy dough. It’s a symphony of textures and tastes that truly captures the essence of two beloved American classics.

I find this particular creation incredibly special because it expertly combines the robust, savory heartiness of a traditional cheesesteak with the portable, shareable charm of a classic Stromboli. While the cheesesteak’s origins are firmly rooted in early 20th-century Philadelphia, the Stromboli, an Italian-American invention, also found a significant home in the Philadelphia area, making this fusion an almost destined pairing. People adore this homemade Philly Cheesesteak Stromboli because it offers unparalleled convenience for entertaining, game day feasts, or simply a satisfying family dinner, without compromising on that authentic, irresistible flavor profile. I am so excited for you to experience the joy of making and devouring this incredible meal!

this Recipe

Ingredients:

• For the Stromboli Dough:
  • 3 ½ cups (420g) all-purpose flour, plus more for dusting – I always reach for unbleached, it just feels right.
  • 1 teaspoon instant or active dry yeast – If using active dry, make sure to proof it first.
  • 1 teaspoon granulated sugar – Just a touch to wake up that yeast.
  • 1 teaspoon salt – Essential for flavor, don’t skimp!
  • 1 ¼ cups (300ml) warm water (around 105-115°F / 40-46°C) – Think bathwater warm, not hot.
  • 2 tablespoons olive oil, plus extra for the bowl – A good quality extra virgin olive oil makes a difference here.
• For the Philly Cheesesteak Filling:
  • 1 ½ pounds (about 680g) thinly sliced beef (ribeye or sirloin, shaved) – Ask your butcher to slice it super thin, almost paper-thin, for that authentic Philly feel. This is key for the best Philly Cheesesteak Stromboli.
  • 2 tablespoons olive oil, divided – Again, good quality for sautéing.
  • 2 tablespoons unsalted butter – For that rich, savory flavor base.
  • 1 large yellow onion, thinly sliced – The classic sweetness and texture of caramelized onions are a must.
  • 1 large green bell pepper, thinly sliced – Adds a lovely freshness and slight bitterness that balances the richness.
  • 1 cup sliced mushrooms (cremini or white button, optional) – I love the umami kick they add, but feel free to omit if you’re a purist.
  • 2 cloves garlic, minced – Aromatic deliciousness!
  • ½ teaspoon garlic powder – Extra garlic punch, because why not?
  • ½ teaspoon onion powder – To deepen those savory notes.
  • ¼ teaspoon black pepper, or to taste – Freshly ground is always best.
  • ½ teaspoon salt, or to taste – Seasoning layers are important.
  • 1 tablespoon Worcestershire sauce – A secret weapon for an extra layer of savory depth in our Philly Cheesesteak Stromboli.
  • 8 ounces (about 1 cup) sliced provolone cheese – The classic choice for cheesesteaks, it melts beautifully.
  • 4 ounces (about ½ cup) American cheese, torn or shredded – Controversial for some, but it melts incredibly smoothly and gives that gooey factor. Feel free to substitute with more provolone if preferred.
  • 4 ounces (about ½ cup) shredded mozzarella cheese – For extra meltiness and stretch in our delicious Philly Cheesesteak Stromboli.
• For the Egg Wash:
  • 1 large egg, beaten – Gives that gorgeous golden-brown crust.
  • 1 tablespoon water – To thin out the egg for an even wash.
• Optional for Serving:
  • Warm marinara sauce or cheese sauce for dipping – Absolutely recommended for dipping enjoyment!

Making the Perfect Stromboli Dough (or Prepping Store-Bought)

Friends, a truly stellar Philly Cheesesteak Stromboli starts with amazing dough. While store-bought pizza dough is a convenient shortcut, making your own is surprisingly simple and yields a much more flavorful and tender result. Trust me, it’s worth the extra few minutes!

1. Activate the Yeast (if using active dry): In a small bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy. This tells you your yeast is alive and ready to work its magic. If you’re using instant yeast, you can skip this step and mix it directly with the dry ingredients. I often go for instant yeast for its no-fuss nature, but both work great!
2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment (or a large mixing bowl if kneading by hand), combine the flour and salt. Give it a quick whisk to ensure everything is evenly distributed.
3. Mix Wet and Dry: Pour the activated yeast mixture (or just the warm water if using instant yeast directly in the flour) and the 2 tablespoons of olive oil into the flour mixture. Begin mixing on low speed, or stir with a wooden spoon, until a shaggy dough forms. It might look a little messy at first, but don’t worry, it’ll come together.
4. Knead the Dough: Increase the mixer speed to medium-low and knead for 7-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-15 minutes. You’re looking for a dough that is smooth, elastic, and no longer sticky. It should spring back when you gently poke it with your finger. This kneading process is vital for developing the gluten, which gives our Philly Cheesesteak Stromboli its wonderful chewy texture.
5. First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough into the bowl, turning it once to coat the entire surface with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size. A slightly warm oven (turned off, but perhaps preheated to 150°F and then turned off with the door left ajar for a minute) can be a perfect spot on a chilly day. This rise time is where the magic happens, developing flavor and texture for your ultimate Philly Cheesesteak Stromboli.
6. (Optional for store-bought dough): If you’re opting for store-bought pizza dough, simply remove it from its packaging about 30-60 minutes before you plan to assemble your stromboli. This allows it to come to room temperature, making it much easier to roll out and work with. Give it a gentle knead for a minute on a lightly floured surface just to activate it a bit. You’ll be surprised how much easier it is to handle when it’s not cold!

Crafting the Savory Philly Cheesesteak Filling

The heart of our Philly Cheesesteak Stromboli is, of course, the filling! Achieving that perfect balance of tender steak, sweet caramelized onions, and savory peppers is what makes this dish truly special. Don’t rush these steps; layering the flavors here is key.

1. Prep the Vegetables: Start by thinly slicing your yellow onion and green bell pepper. If you’re using mushrooms, slice those as well. Aim for uniform slices so they cook evenly. This attention to detail contributes to a consistent and delicious bite in every piece of your Philly Cheesesteak Stromboli.
2. Sauté the Vegetables: In a large skillet or cast iron pan, heat 1 tablespoon of olive oil and the unsalted butter over medium heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 8-10 minutes, or until they are softened and starting to caramelize. If you’re adding mushrooms, toss them in now and cook for another 3-5 minutes until they’ve released their moisture and started to brown. Season with a pinch of salt and pepper. Remove the cooked vegetables from the skillet and set them aside in a bowl.
3. Prepare the Steak: The secret to tender steak in a Philly Cheesesteak Stromboli is starting with super thin slices. If your butcher didn’t slice it for you, partially freezing the beef for about 20-30 minutes will make it much easier to slice against the grain into very thin pieces. Once sliced, season the beef generously with salt, black pepper, garlic powder, and onion powder. This is your chance to really infuse that classic flavor!
4. Cook the Steak: Add the remaining 1 tablespoon of olive oil to the same skillet, increasing the heat to medium-high. Once shimmering, add the seasoned, thinly sliced beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for only 1-2 minutes per side, just until the beef is browned and no longer pink. Overcooking will make the steak tough, and we want it tender and juicy for our stromboli! As each batch finishes, transfer it to the bowl with the cooked vegetables.
5. Combine Filling Ingredients: Once all the steak is cooked and added to the bowl with the vegetables, pour in the Worcestershire sauce. Give everything a good stir to ensure the flavors are well combined. Taste and adjust any seasonings if needed. You want this filling to be robust and delicious on its own, ready to be encased in dough. This perfectly seasoned filling is what will make your Philly Cheesesteak Stromboli truly unforgettable.

Assembling Your Philly Cheesesteak Stromboli Masterpiece

This is where your vision truly comes to life! Assembling the Philly Cheesesteak Stromboli is a fun and creative process. Take your time, and don’t be afraid to get your hands a little doughy. Precision here ensures a beautifully baked and perfectly sealed stromboli.

1. Preheat Oven & Prep Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Punch Down and Divide Dough: Gently punch down the risen dough to release the air. If you made your own dough and it’s a very large batch (like double the recipe), you might want to divide it in half to make two smaller strombolis. For this recipe’s dough quantity, one large stromboli works perfectly.
3. Roll Out Dough: On a lightly floured surface, use a rolling pin to roll the dough into a large rectangle, approximately 12×16 inches (30×40 cm) and about ¼-inch thick. Try to keep the edges as straight as possible, as this will help when folding. Don’t worry if it’s not perfectly rectangular; rustic charm is part of homemade goodness! This will be the foundation of your incredible Philly Cheesesteak Stromboli.
4. Layer the Cheeses: Now for the good stuff! Arrange half of the sliced provolone cheese over the rolled-out dough, leaving a 1-inch border clear around the edges. Then, scatter half of the torn American cheese and half of the shredded mozzarella over the provolone. This initial layer of cheese acts as a barrier, helping to prevent the dough from getting soggy from the filling, and ensures gooey cheese in every bite of your Philly Cheesesteak Stromboli.
5. Distribute the Filling: Evenly spread the cooled Philly cheesesteak filling mixture (steak, onions, peppers, mushrooms) over the cheese layers. Make sure to stay within that 1-inch border. Don’t overfill, as it will make sealing difficult.
6. Add More Cheese: Top the filling with the remaining provolone slices, followed by the rest of the American and mozzarella cheeses. This double layer of cheese is essential for that signature gooey, cheesy experience that makes a Philly Cheesesteak Stromboli so satisfying.
7. Fold and Seal: Carefully fold one long side of the dough over the filling, meeting the other long side. You’re essentially creating a giant log. Gently pull the dough to ensure it snugly encases the filling.
8. Secure the Seams: Once folded, firmly pinch the edges of the dough together along the long seam to seal it completely. Then, fold the short ends of the dough underneath the stromboli and pinch them firmly to seal as well. You want no gaps for that glorious cheese and filling to escape during baking! A well-sealed stromboli is a happy stromboli.
9. Vent the Stromboli: Carefully transfer the sealed stromboli to your prepared baking sheet, seam-side down. Using a sharp knife or kitchen shears, make 4-5 diagonal slits about ½-inch deep across the top of the stromboli. These vents allow steam to escape during baking, preventing your stromboli from bursting and ensuring a crispy crust.
10. Egg Wash Application: In a small bowl, whisk together the beaten egg and 1 tablespoon of water. Using a pastry brush, generously brush the entire surface of the stromboli with the egg wash. This will give your Philly Cheesesteak Stromboli a beautiful golden-brown, glossy finish.

Baking to Golden Perfection and Serving

The anticipation builds as your Philly Cheesesteak Stromboli bakes! The aromas filling your kitchen will be absolutely incredible. Baking it just right ensures a perfectly cooked crust and a molten, delicious interior.

1. Bake the Stromboli: Place the baking sheet with your beautifully assembled Philly Cheesesteak Stromboli into the preheated 400°F (200°C) oven. Bake for 25-35 minutes, or until the crust is a deep golden brown and the cheese is bubbly and melted inside. The exact baking time can vary slightly depending on your oven and the thickness of your stromboli, so keep an eye on it.
2. Check for Doneness: You’ll know it’s ready when the top is gorgeously golden brown and you can see a bit of the filling bubbling up through the vents. The bottom should also be firm and slightly browned. If you tap on the crust, it should sound hollow. This indicates a perfectly cooked dough, ready to house that incredible Philly cheesesteak filling.
3. Cooling Period: This step is crucial, and often the hardest to wait through! Once baked, carefully remove the stromboli from the oven and transfer it (still on the parchment paper) to a wire rack. Let it cool for at least 10-15 minutes before slicing. This resting period allows the cheese and filling to set slightly, preventing it from oozing out excessively when cut, and also prevents you from burning your mouth on molten cheese! Your patience will be rewarded with a much more enjoyable slice of Philly Cheesesteak Stromboli.
4. Slice and Serve: After cooling, use a sharp serrated knife to carefully slice the stromboli into thick, individual portions. I usually aim for 1 ½ to 2-inch slices. You’ll hear the satisfying crunch of the crust and see the gooey, melty layers of cheese and savory filling. Each slice is a perfect handheld representation of a classic Philly cheesesteak.
5. Serving Suggestions: Serve your warm, homemade Philly Cheesesteak Stromboli with a side of warm marinara sauce for dipping – it’s a match made in heaven! A little extra cheese sauce on the side is also fantastic if you’re feeling extra indulgent. This hearty and flavorful dish is perfect for a family dinner, a casual get-together, or game day. Enjoy the fruits of your labor!

Conclusion:

Friends, if there’s one recipe I genuinely believe you have to try, it’s this one. It transcends the usual weeknight dinner; it’s an experience, a delightful journey for your taste buds that combines familiarity with an exciting new format. Imagine the deep, rich, and utterly comforting flavors of a classic Philly cheesesteak – the thinly sliced, perfectly seasoned, savory steak, the sweet, tender caramelized onions, the vibrant sautéed bell peppers, and of course, the incredibly gooey, wonderfully melted cheese – all generously nestled and expertly sealed within a golden-brown, gloriously crispy, yet tender bread crust. This isn’t just a simple meal; it’s a culinary embrace, a guaranteed crowd-pleaser that will undoubtedly become a cherished staple in your recipe repertoire, ready to impress at a moment’s notice. I’ve witnessed the sheer joy and heard appreciative murmurs every single time I’ve had the pleasure of serving this magnificent creation. It’s comforting, substantial, and bursts with harmonious flavor in every single bite, making it an absolute showstopper that truly embodies hearty, homemade goodness.

What truly elevates this recipe beyond a mere dish and into the realm of a cherished favorite is its ingenious and utterly satisfying packaging. You gain all the robust, iconic taste and textural symphony of a traditional cheesesteak without the delightful, albeit sometimes messy, experience of individual sandwiches. The magic truly happens during the baking process, where the versatile dough transforms into a beautiful golden shell, creating a wonderful contrast: a delightfully chewy interior that perfectly cradles the succulent, deeply flavored filling, all while developing a beautifully browned and slightly crisp exterior that adds an irresistible crunch and depth of flavor. There’s an undeniable satisfaction in pulling a warm slice from the stromboli, watching the cheese stretch in glorious, tempting strands, and seeing how the perfectly cooked ingredients have melded together into a cohesive, flavorful masterpiece. Moreover, it’s surprisingly approachable to prepare, even for those who might typically shy away from recipes involving yeast dough. We’re talking about a dish that consistently delivers on exquisite flavor, impressive convenience, and a presentation that hints at gourmet efforts, making it an undeniable winner in any culinary context, whether it’s a casual family meal or a more festive gathering.

Now, for the fun part: how to serve this magnificent creation to maximize its delicious potential. While it’s utterly fantastic and satisfying on its own, a few simple additions can truly elevate the experience further. I love offering a small bowl of warm marinara sauce or a zesty queso dip on the side for dipping – trust me, the slight acidity of the marinara or the creamy kick of the queso makes for a delightful and highly addictive pairing. A fresh, crisp green salad with a light vinaigrette makes for a perfect counterpoint, adding a touch of much-needed freshness and cutting through the richness beautifully. And don’t forget the classic pairing of a simple dill pickle spear; its tangy, briny crunch offers a wonderful palate cleanser. For beverages, a cold lager or even a robust root beer would complement the savory flavors wonderfully, completing a truly satisfying and memorable meal experience that feels both comforting and special.

One of the things I adore most about this recipe is its incredible versatility, encouraging you to truly make it your own and unleash your inner chef! Don’t be afraid to experiment and customize to your heart’s content. For a spicier kick, try adding some thinly sliced jalapeños or a generous pinch of red pepper flakes directly to the onion and pepper mixture as it sautés. If you’re a cheese connoisseur, feel free to experiment with different combinations beyond the classic provolone and American; sharp cheddar, creamy Monterey Jack, or even a smoky gouda can introduce exciting new dimensions of flavor and texture. You could also introduce other sautéed vegetables like sliced mushrooms, extra bell peppers of various colors, or even a handful of spinach for added texture, color, and nutrition. For a truly indulgent twist, consider adding some crispy bacon bits to the filling before rolling. This is your kitchen, and this fantastic recipe for Philly Cheesesteak Stromboli is an excellent canvas for your culinary creativity, inviting you to personalize it to perfection.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making this spectacular dish. I promise you, the incredible aroma alone as it bakes will be enough to get your taste buds tingling with anticipation, and the very first bite will be pure bliss – a moment of culinary triumph. It’s perfect for a cozy family dinner, an impressive potluck contribution that will surely be a talking point, or even a fun and easy game-day snack that will have everyone cheering. Once you’ve made it, I’d be absolutely thrilled to hear about your experience! Did you add a unique twist? What did your family and friends think? Share your successes, your serving ideas, and any creative variations you came up with in the comments below. Your feedback and culinary creativity genuinely inspire me and our entire community of food lovers. Go forth and bake, my friends; your delicious stromboli adventure awaits!

Philly Cheesesteak Stromboli

This Philly Cheesesteak Stromboli combines the classic flavors of a Philly cheesesteak into a flaky, golden-brown roll. Seasoned ground beef, onions, bell peppers, and garlic pair with melty mozzarella cheese, all neatly wrapped in pizza dough. A touch of Italian seasoning and Parmesan-peppercorn dressing enhances the savory profile. Quick and simple to prepare, it’s perfect for a family meal or party appetizer. Slice it into servings and enjoy dipping in a creamy dressing for added flavor. With just 45 minutes from prep to plate, this is a meal everyone will crave.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
1 large stromboli (serves 6-8)

Ingredients

• 1 (13.8 oz) can refrigerated pizza dough
• 1.5 lbs ground beef
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 4 oz shredded mozzarella cheese
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp non-alcoholic Worcestershire sauce
• 1 large egg
• 1 tbsp water (for egg wash)
• Parmesan-peppercorn dressing (for serving, optional)

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Step 2
   In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté sliced onion and bell pepper for 8-10 minutes until softened. Remove from skillet and set aside.
3. Step 3
   Add remaining 1 tbsp olive oil to the skillet, increase heat to medium-high. Add ground beef, breaking it apart. Season with salt, pepper, garlic powder, onion powder, and Italian seasoning. Cook until browned. Drain any excess fat.
4. Step 4
   Stir non-alcoholic Worcestershire sauce into the cooked beef. Add the sautéed vegetables back to the skillet with the beef and mix well.
5. Step 5
   On a lightly floured surface, unroll the pizza dough into a 12×16 inch rectangle. Spread half of the mozzarella cheese over the dough, leaving a 1-inch border. Evenly layer the beef and vegetable filling over the cheese. Top with the remaining mozzarella cheese.
6. Step 6
   Carefully fold one long side of the dough over the filling to meet the other side, forming a log. Pinch the long seam and ends firmly to seal completely. Transfer stromboli seam-side down to the prepared baking sheet.
7. Step 7
   Make 4-5 diagonal slits about ½-inch deep across the top of the stromboli. In a small bowl, whisk 1 large egg with 1 tbsp water for an egg wash. Brush generously over the entire surface of the stromboli.
8. Step 8
   Bake for 25-35 minutes, or until the crust is a deep golden brown and the cheese is bubbly.
9. Step 9
   Remove from oven and let cool on a wire rack for 10-15 minutes before slicing with a sharp serrated knife. Serve warm with Parmesan-peppercorn dressing for dipping, if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.