Best Cheesesteak Stromboli Recipe

What do you get when you mix cheesesteak and stromboli? A match made in heaven — that's what! As you are well aware, stromboli is very similar to a calzone, but the main difference is in the seal. According to Bon Appétit, you roll a stromboli whereas you fold a calzone. It may not seem like a huge difference, but it is and it makes the two unique from one another. This wonderful stromboli combines a flaky pizza dough, steak, cheese, and many more tasty ingredients. One of the great things about this recipe is that it's really versatile and you can serve it for dinner, a snack, or even just an appetizer.

Recipe developer Jessica Morone came up with this amazing cheesesteak stromboli that seriously hits the spot. "I like this recipe because it combines two things that I love, cheesesteaks and stromboli," Morone shares. "I love that pizza dough takes the place of regular bread in this cheesesteak, because I think it makes it a little more fun than a regular cheesesteak, too." Keep scrolling to find out how to make this fantastic dish, as it is sure to be a favorite at your house.

Now that you have chosen to make this yummy stromboli, a trip the store is in order. The first thing you will need to pick up is frozen sliced sandwich steaks. You will also need vegetable oil, which you may have at home already. While you're there, swing by the produce aisle for bell peppers and an onion. You will also need some salt and pepper to taste. Next on the shopping list is pizza dough. You will also need provolone and mozzarella cheese. To complete your ingredients, you will need an egg and some water, which you should already have at home.

Before you do anything else, set your oven to 400 F. That way, it will be ready to go when you're finished with the prep work. 

Then, pull out a nonstick skillet, and place it over medium-high heat. Place two to three steaks in the pan at a time, and cook them for about one to one and a half minutes on each side. "These steaks are so thin they cook really fast, so in a hot pan, within two minutes, they are pretty much done. And even if they aren't completely done, when you take them out of the pan, they continue cooking when the stromboli is in the oven, so I wouldn't worry too much about doneness with the steaks," Morone notes. "If they are brown in the pan they are done enough."

When you finish cooking, remove them from the pan and set aside. Repeat the remaining steps with all of the steaks.

Next, it's time to cook the veggies. Using the same skillet as you did for the steak, keep it on the stove, but crank the heat up to medium-high. Add the vegetable oil into the pan, and then toss in the onions and the peppers. As a reminder, you should have thinly sliced the peppers ahead of time. Sprinkle salt and pepper over the top, and sauté them for about two to three minutes. Once the onions are lightly browned, that's a good indicator that the veggies are done. Turn off the heat, and you can now move on to the next step.

Now, pull off a piece of parchment paper, and lightly flour it. Roll it into a 5x10-inch rectangle. Then, lay the sliced provolone cheese onto the dough, and leave about ½ inch of room on the sides. Next, add a little more cheese and some steak over the top. For your final layer, throw on the peppers, onions, and then some shredded mozzarella.

Fold the sides of the dough, and roll it up. Be sure to pinch the seam to seal. Make sure to place the stromboli seam-side down on the parchment paper, and then put it onto a baking sheet.

Grab a small bowl, and crack the egg into it. Then, add the water to the same bowl. Beat the egg and water until they are well combined. Then, brush the egg mixture over the dough. This will help it get nice and brown. Using a knife, cut a few slits in the top of the dough, and then, it's finally time to bake.

Pop the stromboli into the preheated oven for 15 to 20 minutes. Bake until the stromboli turns a beautiful golden-brown color. If you wish, add some Parmesan or mozzarella cheese on top, and bake for another five minutes.

Take the baking sheet out of the oven, and let it sit for 10 minutes. "I let it sit after cooking, because it is incredibly hot, and all the cheese would probably melt out if you cut it right away," Morone notes. "It's better to leave it for a few minutes until it cools down a bit, and then cut. It will still be pretty hot if you leave it for 10 minutes."

Then, slice, serve, and enjoy! "Leftovers store really well in the fridge if you keep it covered, for at least a couple of days," Morone shares. "I like to slice this up and then put the slices in a plastic bag. Then, you can take out the amount of individual slices you want, and microwave them whenever you want a slice."