Philly Cheesesteak Stromboli

Ingredients

• 454 g (1 lb)ground beef
• 75 g (½ cup)chopped onion
• 150 g (1 cup)chopped green pepper
• 2 clovesgarlic, minced
• 5 ml (1 tsp)Italian seasoning
• 2.5 ml (½ tsp)salt
• 5 ml (1 tsp)pepper
• 391 g (13.8 oz)refrigerated pizza dough
• 227 g (8 oz), divided into two partsshredded mozzarella cheese
• 60 ml (¼ cup), divided into two partsParmesan-peppercorn dressing

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Cook the filling

   Cook the beef, onion, green pepper and garlic in a large frying pan over medium heat until the beef is browned and crumbly. Drain off the fat, then return the mixture to the pan.

3. 3

   Season the beef

   Stir in the Italian seasoning, salt and pepper.

4. 4

   Shape the dough

   Unroll the dough onto a large greased, rimmed baking tray and press it into a large rectangle.

5. 5

   Add the filling

   Sprinkle 1 cup of cheese over the dough. Add the beef mixture, leaving a 1-inch border on every side, then top with another 1 cup of cheese and drizzle over ¼ cup of dressing.

6. 6

   Roll and seal

   Starting at one long side, roll up the dough and pinch the ends closed.

7. 7

   Cut the slits

   Place the stromboli seam-side down on the tray. Cut slits in the dough at 1-inch intervals.

8. 8

   Bake until golden

   Bake for 20 to 25 minutes, until deep golden brown. Leave to stand for 10 minutes before slicing.

What is Philly cheesesteak stromboli?

Stromboli is an Italian-American rolled, filled bread, often made with pizza dough and baked until crisp outside. This version borrows the familiar cheesesteak combination of beef, peppers, onions and cheese, then adds Parmesan-peppercorn dressing for extra savoury flavour.

The filling is cooked before it goes into the dough, so the beef is seasoned and crumbly by the time the crust turns golden. Rolling it into a sealed loaf makes it practical to slice and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 35g protein, 47g carbs, 30g fat.

The dough and vegetables provide most of the carbohydrates, while the beef contributes much of the protein. Beef, mozzarella and dressing supply much of the fat. Balance a serving with a green salad or vegetables alongside.

Build a well-seasoned filling

Brown the beef with the onion, pepper and garlic, breaking up the meat as it cooks. Draining the mixture before returning it to the pan helps keep excess fat from soaking into the dough.

Seasoning: Add the Italian seasoning, salt and pepper after draining, as directed. Stir well so the flavour is distributed through the filling.

Layer the dough carefully

Cheese base: The first cup of mozzarella goes directly onto the dough, creating a layer between the dough and the beef filling.

Border: Keep the filling away from the edges, leaving the specified 1-inch margin on all sides. The clear edge gives you dough to bring together and seal.

Roll and seal the stromboli

Start at a long edge and roll the dough around the filling without stretching it excessively. Pinch both ends closed so the filling stays inside as the stromboli bakes.

Seam: Set the roll seam-side down on the tray. This helps keep the join underneath during baking; cut the slits at 1-inch intervals as specified.

Check for doneness

Bake at 220°C (425°F) for 20 to 25 minutes, watching for a deep golden-brown crust. The recipe’s visual cue is the colour of the dough.

Resting: Let the stromboli stand for 10 minutes before slicing. This gives the hot filling a little time to settle and makes serving easier.

Serve it for dinner or sharing

The stromboli is filling enough to serve as the centrepiece of a meal. Pair slices with a green salad or simply cooked vegetables for a fresh contrast.

For a party or lunch, cut it into smaller portions after the rest. It is also convenient to serve straight from the baking tray.

Recipe notes & tips

• Break the beef into small crumbles as it cooks for an even filling.
• Drain the browned beef mixture before adding the seasoning.
• Press the dough into an even rectangle so it rolls consistently.
• Keep the 1-inch border clear to make sealing the dough easier.
• Use the 10-minute resting time before slicing to help the filling settle.

Variations

• Add mushrooms: Cook sliced mushrooms with the beef and vegetables.
• Use a different cheese: Swap the mozzarella for another good-melting cheese.
• Bring the heat: Add sliced chillies to the beef mixture.
• Change the seasoning: Use a different dried herb blend in place of the Italian seasoning.
• Serve with extra dressing: Put additional Parmesan-peppercorn dressing on the side for dipping.

Common mistakes to avoid

• Skipping the draining: Excess fat can make the dough greasy; drain the mixture before returning it to the pan.
• Filling to the edges: The dough is harder to seal; leave a 1-inch border all around.
• Leaving the seam on top: Filling may escape through the join; arrange the roll seam-side down.
• Cutting too few slits: Follow the recipe and cut slits at 1-inch intervals before baking.
• Slicing immediately: The filling is very hot; let the stromboli stand for 10 minutes first.

How to store

Refrigerate leftovers in a covered container and eat within 3 to 4 days. Reheat slices in an oven until hot throughout; a microwave can soften the crust.

Frequently asked questions