Mozzarella Cheesesteak Stromboli

This Mozzarella Cheesesteak Stromboli combines tender grilled sirloin, melty mozzarella, and sautéed peppers rolled in soft pizza dough for a satisfying Italian—American dinner. The golden crust and savory Parmesan finish deliver comfort and flavor in every bite.

I made this for my family on a busy evening, and it quickly became a requested meal. The blend of the warm melted cheese with the seasoned steak never fails to impress.

Ingredients

• Pizza dough from the refrigerated section: convenient and easy to roll out for the perfect crust texture
• Shredded mozzarella cheese: essential for that gooey, melty core choose whole milk mozzarella for the best melt
• Grilled sirloin steak: offers rich flavor and a tender bite slice or chop grilled leftovers for depth
• Onion and green bell pepper: provide sweetness and a subtle crunch pick firm fresh vegetables for best taste
• Parmesan—Peppercorn salad dressing: adds a tangy, savory drizzle that complements the steak and cheese
• Butter: brushed on for a golden, rich crust finish
• Grated Parmesan cheese: sprinkled on top to boost the savory crust flavor
• Italian seasoning, garlic salt, black pepper: bring traditional Italian flair and aromatic balance
• Olive oil for sautéing: use extra virgin for best flavor

Instructions

Preheat the Oven:

Preheat your oven to 425 degrees Fahrenheit and prepare a sheet pan lined with parchment paper or a Silpat mat to prevent sticking and promote even baking.

Sauté the Aromatics:

Heat a drizzle or two of olive oil in a skillet over medium heat. Add the thinly sliced onion and green bell pepper. Season with one teaspoon of dried Italian seasoning, garlic salt, and black pepper to taste. Cook for three to five minutes until the vegetables soften and release their sweetness. This step builds the flavorful base inside the stromboli.

Prepare the Dough and Cheese Layer:

Roll or press the pizza dough into a twelve by sixteen inch rectangle on a clean surface. Spread half of the shredded mozzarella cheese evenly over the dough. This layer will melt into the steak and peppers to create that signature cheesesteak texture.

Layer the Steak and Vegetables:

Scatter the roughly chopped grilled sirloin steak over the cheese layer. Evenly distribute the sautéed onions and peppers on top of the steak for a savory, colorful mix.

Add the Dressing and Remaining Cheese:

Drizzle one—third cup of the Parmesan—Peppercorn salad dressing over the filling. Top with the remaining mozzarella cheese to hold everything together when rolled.

Roll and Seal:

Starting from the widest edge, carefully roll the dough into a tight log. Seal the edges well and place the stromboli seam—side down on your prepared sheet pan to prevent it from unrolling during baking.

Brush and Season the Crust:

Using a pastry brush, coat the top and sides of the roll with melted butter. Sprinkle half a teaspoon of dried Italian seasoning, additional garlic salt to taste, and two tablespoons of grated Parmesan cheese over the top for a golden and flavorful crust.

Bake Until Golden:

Place the stromboli in the preheated oven and bake for eighteen to twenty minutes until the dough is golden brown and cooked through. Let it rest for five minutes before slicing to allow the cheese to set.

Mozzarella is my favorite ingredient here because of how it melts into the steak and peppers creating that classic cheesesteak experience in a slice. One time my family and I took this stromboli camping and it was the perfect hearty meal after a day of hiking — everyone loved how portable and delicious it was.

Storage Tips

Allow the stromboli to cool completely before wrapping it tightly in plastic wrap or foil. Store in the refrigerator for up to four days. For longer storage freeze wrapped stromboli for up to two months. Reheat in a 350 degree oven until warmed through to keep the crust crisp.

Ingredient Substitutions

Sirloin steak can be swapped for ribeye or flank steak depending on your preference and budget. You can replace mozzarella with provolone or a milder cheese if you prefer less intense flavor. If you don’t have Parmesan—Peppercorn dressing a mix of mayonnaise and grated Parmesan with black pepper works as a great alternative.

Serving Suggestions

Slice the stromboli into rounds and serve with a side of marinara sauce for dipping. It pairs nicely with a fresh green salad or roasted vegetables for a balanced meal.

Serve warm with marinara for dipping and enjoy a satisfying, cheesy meal.

Common Questions About Recipes

→ What type of dough is best for making this stromboli?

Refrigerated pizza dough provides a soft, pliable base that bakes to a golden crust, ideal for rolling and holding the fillings together.

→ How should the steak be prepared for the filling?

Grill the sirloin steak and chop it roughly to ensure tender, juicy bites throughout the stromboli.

→ What is the purpose of sautéing the peppers and onions?

Sautéing softens the vegetables and enhances their natural sweetness, adding depth of flavor to the filling.

→ Can I substitute the Parmesan-Peppercorn dressing?

Yes, alternatives like a balsamic glaze or garlic-infused olive oil can provide a different but delicious flavor profile.

→ How do I ensure the stromboli stays sealed during baking?

Roll the dough tightly and place it seam-side down on the baking sheet, brushing the top with melted butter to help the crust crisp and hold.

→ What is the recommended baking temperature and time?

Bake at 425°F for 18-20 minutes, until the crust is golden and crispy.