Description

Philly cheesesteak stromboli brings a delicious twist to the classic Philly cheesesteak, wrapped in a savory, golden crust. This recipe combines the hearty flavors of ground beef, bell peppers, and melted cheese with the convenience of pizza dough, making it a perfect option for a quick weeknight dinner or a crowd-pleasing appetizer. Whether you’re a fan of the traditional cheesesteak or looking for a new way to enjoy this iconic sandwich, this stromboli is sure to impress.

Ingredients

1 lb ground beef
½ onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
1 tsp pepper
1 (13.8-oz) can refrigerated pizza dough
1 (8-oz) pkg shredded mozzarella cheese
1 (8-oz) bottle Parmesan-peppercorn dressing, divided

Instructions

1. Prepare the Filling:

Preheat your oven to 425°F. In a large skillet, cook the ground beef, chopped onion, green bell pepper, and minced garlic over medium heat. Cook until the beef is browned and crumbly. Drain any excess fat and return the mixture to the skillet. Stir in the Italian seasoning, salt, and pepper.

2. Roll Out the Dough:

Unroll the pizza dough onto a large greased rimmed baking sheet. Press the dough into a large rectangle. Sprinkle 1 cup of shredded mozzarella cheese evenly over the dough.

3. Add the Beef Mixture:

Spread the cooked beef mixture evenly over the cheese, leaving a 1-inch border around the edges. Sprinkle with an additional cup of shredded mozzarella cheese and drizzle with ¼ cup of Parmesan-peppercorn dressing.

4. Roll and Shape:

Starting from one long side, carefully roll up the dough, pinching the ends to seal. Place the rolled stromboli seam side down on the baking sheet. Cut slits in the dough at 1-inch intervals to allow steam to escape.

5. Bake and Serve:

Bake in the preheated oven for 20 to 25 minutes or until the stromboli is deep golden brown. Allow it to stand for 10 minutes before slicing. Serve with the remaining Parmesan-peppercorn dressing for dipping.

Notes

Serving Tips:

Allow to Cool Slightly:
- After baking, let the stromboli cool for about 10 minutes before slicing. This helps the filling set, making it easier to cut and serve without spilling.
Slice Properly:
- Use a serrated knife to slice the stromboli into 1-inch pieces. This will give you clean cuts and help retain the filling inside.
Pair with Dipping Sauces:
- Serve the stromboli with the remaining Parmesan-peppercorn dressing for dipping. You can also offer additional sauces such as marinara, ranch, or garlic butter for variety.
Accompany with Sides:
- Consider serving the stromboli with a side salad, steamed vegetables, or potato wedges to make a complete meal.
Warm Up Leftovers:
- Reheat leftovers in the oven to maintain the crispiness of the crust. Place slices on a baking sheet and warm at 350°F for about 10 minutes.

Storage Tips:

Refrigeration:
- Store leftover stromboli in an airtight container in the refrigerator. It will keep for up to 3-4 days.
Freezing:
- To freeze, wrap the stromboli tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. For best results, freeze individual slices for easier thawing.
Reheating Frozen Stromboli:
- Thaw frozen stromboli in the refrigerator overnight. Reheat in the oven at 350°F for about 15-20 minutes, or until heated through and the crust is crispy.
Preventing Sogginess:
- To prevent the crust from becoming soggy when storing, make sure it has cooled completely before sealing it in a container. If reheating, use the oven or a toaster oven rather than the microwave to retain crispiness.
Avoid Over-Storing:
- For the best taste and texture, enjoy stromboli within a few days of baking. While it can be stored longer, freshness and quality are best within the first few days.

These serving and storage tips will help ensure that your Philly cheesesteak stromboli remains delicious and enjoyable long after it comes out of the oven.