WOULD YOU EAT THIS PHILLY CHEESESTEAK STROMBOLI

Ingredients:

1 lb ribeye steak, thinly sliced (or roast beef as a shortcut)
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 cup mushrooms, sliced (optional)
1 tbsp olive oil
Salt and pepper to taste
1 tbsp Worcestershire sauce
1 lb pizza dough (store-bought or homemade)
1 ½ cups shredded provolone or mozzarella cheese
1 egg, beaten (for egg wash)
1 tbsp sesame seeds (optional for garnish)

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cook the Steak and Veggies:

In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
In the same skillet, add the sliced onion, bell pepper, and mushrooms (if using). Cook for 5-7 minutes until softened. Season with salt, pepper, and Worcestershire sauce. Remove from heat.
Roll Out the Dough:

On a floured surface, roll out the pizza dough into a large rectangle, about 10×14 inches.
Assemble the Stromboli:

Spread the cooked steak evenly down the center of the dough, leaving a 1-inch border on all sides. Add the cooked veggies on top of the steak. Sprinkle the shredded cheese evenly over the top.
Fold and Seal:

Fold the sides of the dough over the filling, then fold the top and bottom edges over to seal the stromboli. Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
Brush with Egg Wash: Brush the top of the stromboli with the beaten egg for a golden, shiny finish. Sprinkle with sesame seeds if desired.

Bake:

Bake for 20-25 minutes, or until the stromboli is golden brown and the cheese is melted and bubbly.
Serve:

Allow the stromboli to cool for 5 minutes before slicing. Serve with marinara sauce or cheese sauce for dipping.