Savory Philly Cheesesteak Stuffed Stromboli

Ingredients:

1 package pizza dough (or homemade dough)

1 lb ribeye steak, thinly sliced

1 tablespoon olive oil

1 medium onion, thinly sliced

1 bell pepper, thinly sliced

1 cup mushrooms, sliced (optional)

1 cup provolone cheese, shredded

1/2 cup mozzarella cheese, shredded

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

1 egg (for egg wash)

1 tablespoon parsley, chopped (for garnish)

Directions:

Cook the Steak and Vegetables:

 

In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced ribeye steak and cook for 3-4 minutes until browned.

Add the onions, bell peppers, and mushrooms (if using) to the skillet and sauté for another 5-6 minutes until softened.

Add garlic and Worcestershire sauce, season with salt and pepper, and cook for an additional 1-2 minutes until fragrant. Remove from heat and let the mixture cool slightly.

Prepare the Stromboli:

 

Preheat your oven to 400°F (200°C).

Roll out the pizza dough on a lightly floured surface into a rectangle.

Evenly spread the steak and vegetable mixture down the center of the dough. Sprinkle the provolone and mozzarella cheeses over the filling.

Assemble and Bake:

 

Carefully fold the sides of the dough over the filling and pinch the seams to seal. Transfer the Stromboli to a baking sheet lined with parchment paper.

In a small bowl, whisk the egg and brush it over the top of the dough. Bake for 20-25 minutes or until golden brown and crispy.

Serve:

 

Let the Stromboli cool for a few minutes before slicing. Garnish with chopped parsley and serve with a side of marinara sauce for dipping.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

 

Kcal: ~500 kcal per serving | Servings: 4 servings