Philly Cheesesteak Stromboli (Printer-Friendly Version)

Golden stromboli loaded with roast beef, sautéed vegetables, and provolone cheese for a hearty, comforting dish.

# What You'll Need:

→ Dough

01 - 1 frozen white bread loaf, fully thawed

→ Vegetable Filling

02 - 1 green bell pepper, diced
03 - 1 yellow onion, diced
04 - 120 grams (about 4 oz) mushrooms, thinly sliced
05 - 2 tablespoons unsalted butter, divided

→ Protein

06 - 225 grams (8 oz) thinly sliced deli roast beef

→ Cheese

07 - 170 grams (6 oz) provolone cheese, sliced

→ Spread

08 - 3 tablespoons mayonnaise
09 - 1/2 teaspoon garlic powder

→ Topping

10 - 1/2 teaspoon garlic salt
11 - 1 teaspoon sesame seeds
12 - 1 teaspoon dried parsley

# Steps to Follow:

01 - Place frozen white bread dough in a lightly greased bowl; cover with plastic wrap. Leave in a warm spot until fully thawed and doubled in size, approximately 2 to 3 hours.
02 - Dice bell pepper and onion; thinly slice mushrooms. Heat 1 tablespoon butter in a skillet over medium heat. Sauté vegetables until softened and lightly browned, about 6 minutes. Remove from heat and let cool slightly.
03 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease to prevent sticking.
04 - On a floured surface, roll out the risen dough into a 12 by 18 inch (30 by 45 cm) rectangle with even thickness, taking care not to tear.
05 - Combine mayonnaise and garlic powder in a small bowl; mix well. Spread evenly over the dough, leaving a 1.27 cm (1/2 inch) border around edges.
06 - Arrange sliced roast beef evenly over the spread. Distribute sautéed vegetables on top, followed by layered provolone slices, slightly overlapping.
07 - Starting from a long edge, roll the dough tightly like a jelly roll, tucking in fillings as necessary. Pinch seams and ends to seal completely.
08 - Place the roll seam side down on the prepared baking sheet. Melt remaining 1 tablespoon butter and brush over the top. Sprinkle evenly with garlic salt, sesame seeds, and dried parsley.
09 - Bake for 15 to 20 minutes or until golden brown and internal temperature reaches 165°F (74°C).
10 - Allow the stromboli to rest for 5 minutes to firm up. Slice with a serrated knife and serve warm.

# Additional Tips:

01 - Ensure dough is fully thawed and risen before rolling to achieve optimal texture.
02 - Cool sautéed vegetables slightly before layering to prevent soggy dough.
03 - Brushing top with butter promotes a golden, flavorful crust.
04 - This stromboli adapts well to different cheeses or meats as preferred.
05 - Leftovers can be tightly wrapped and refrigerated up to 3 days; reheat at 350°F (175°C) for 10 minutes.

Go Back