Cheesy Steak Rolls (Print Version)
# Ingredients:
→ Cheese and Dough
01 -
1 pound of pizza dough (enough for a pair of Strombolis)
02 -
6 slices of provolone (if you like it)
03 -
8 oz of mozzarella cheese, shredded or cut into slices
→ Veggies and Meat
04 -
1 jar of sliced mushrooms, small size
05 -
2 jalapeños, seeded and cut up thin (optional for spice lovers)
06 -
1 medium onion, cut into very thin strips
07 -
1/2 bell pepper (green), cut into narrow pieces
08 -
1 lb roast beef or steak for sandwiches, thinly sliced
→ Extras
09 -
Salt and pepper, adjust to your liking
10 -
1 egg, lightly whisked
11 -
1 tablespoon of oil (vegetable is great)
# Instructions:
01 -
Kick off by preheating your oven to 400°F. While that warms up, grab your big pan and heat it over medium-high heat. Toss in the oil to get it sizzling.
02 -
Sprinkle salt and pepper on the steak slices, then cook for 2-3 minutes in your hot pan. Add onions, peppers, and mushrooms, and stir everything till the onions start browning but don’t overdo it—they’ll cook more in the oven.
03 -
Take half your dough and roll it into a 9x13-inch rectangle. Pile the steak mixture into the centerline, leaving a little border at the edges. Layer the cheese on top of the meat and veggies.
04 -
Fold the sides of the dough inward, then roll it into a loaf shape. Put the seam side facing down onto a greased baking tray. Brush the top with egg for a golden crust and slice a few small vents on top.
05 -
Pop the prepared Stromboli into the hot oven. Bake for 15-20 minutes till it's golden brown and smells amazing. Serve it hot and pair with marinara or ranch for dunking.
# Notes:
01 -
You’ll end up with two filling Strombolis, ideal for a family meal or leftovers. Think of these as handheld, Philly cheesesteak-inspired goodness.
02 -
You can shake things up with different cheeses or heat things up by tossing in the jalapeños!