Introduction

This Mouthwatering Mozzarella Cheese Steak Stromboli is a delicious twist on a classic Italian favorite. Packed with tender steak, flavorful sautéed vegetables, and gooey mozzarella, it’s perfect for a hearty meal or game day snack.

The image shows a close-up of a toasted wrap with a golden-brown, crispy outer layer. Inside, there are thick layers of tender, shredded dark brown meat mixed with creamy, melted white cheese that stretches slightly. The wrap has a soft, light tan interior texture beneath the crispy outside. The background features a white marbled surface with small sauce containers slightly blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb store-bought pizza dough (or homemade dough)
Flour for dusting
1 lb ribeye or sirloin steak (thinly sliced)
1 large onion (thinly sliced)
1 green bell pepper (thinly sliced)
4 garlic cloves (minced)
1.5 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and pepper (to taste)
1 egg (for egg wash)
1 tbsp water
Marinara sauce (for dipping)

Instructions

Step 1: Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onions, bell peppers, minced garlic, Italian seasoning, salt, and pepper. Cook until the vegetables are caramelized, about 8 to 10 minutes. Remove from the skillet and set aside.
Step 2: In the same skillet, add the remaining 1 tablespoon of olive oil. Sear the thinly sliced steak over high heat for 2 to 3 minutes until browned. Season with salt, pepper, and optional red pepper flakes. Remove from heat.
Step 3: Preheat your oven to 400°F (200°C). On a floured surface, stretch the pizza dough into a 12 by 16-inch rectangle.
Step 4: Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the dough, leaving a 1-inch border around the edges.
Step 5: Spread the cooked steak and sautéed vegetable mixture evenly over the cheese layer.
Step 6: Starting from the long side, carefully roll the dough into a tight log. Pinch the edges to seal the stromboli.
Step 7: Place the rolled stromboli seam-side down on a parchment-lined baking sheet. Whisk together the egg and water, then brush this egg wash over the dough’s surface. Cut 3 to 4 slits on top to allow steam to escape.
Step 8: Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and cooked through.
Step 9: Let the stromboli rest for 5 to 10 minutes before slicing. Serve warm with marinara sauce for dipping.

Tips & Variations

Use a mix of cheeses like provolone or fontina for added flavor and meltiness.
Swap ribeye or sirloin with thinly sliced chicken or turkey for a different protein option.
Add mushrooms or spinach to the vegetable mixture for more veggies.
For a spicier kick, incorporate sliced jalapeños or more red pepper flakes.
Ensure the dough is rolled tightly to prevent any filling from leaking during baking.

Storage

Store leftover stromboli wrapped tightly in foil or an airtight container in the refrigerator for up to 3 days. Reheat slices in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes until warm and crisp. Avoid microwaving to keep the crust from getting soggy.

How to Serve

A long pastry roll sits on white parchment paper over a white marbled surface; the roll has a golden brown, flaky outer crust with visible thin layers. Inside, there are two main layers: a thick, juicy layer of cooked meat pieces at the bottom, dark brown in color and tender in texture, and above it, a melted white cheese layer that stretches slightly, showing its gooeyness. The top of the pastry is sprinkled with small chopped green herbs, adding a touch of fresh green color. A piece of the roll has been cut and lies in front, showing the filling layers clearly. In the blurred background, a light brown cup is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough from scratch?

Yes, you can use your favorite homemade pizza dough recipe for this stromboli. Just be sure to let it rest and rise as needed before rolling it out.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble the stromboli and refrigerate it for a few hours before baking. Just cover it well with plastic wrap and bake as directed when ready.

Mouthwatering Mozzarella Cheese Steak Stromboli Recipe

Print Recipe

★★★★★

4.4 from 64 reviews

This Mouthwatering Mozzarella Cheese Steak Stromboli combines tender ribeye steak, caramelized onions and bell peppers, and a blend of mozzarella and Parmesan cheeses, all wrapped in a crispy golden pizza dough. Perfect for a hearty appetizer or main dish, it’s served warm with marinara sauce for dipping, delivering rich flavors and a satisfying texture with every bite.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

For the Dough

1 lb store-bought pizza dough (or homemade dough)
Flour for dusting

For the Filling

1 lb ribeye or sirloin steak, thinly sliced
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
4 garlic cloves, minced
1.5 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and pepper, to taste

For Assembly

1 egg (for egg wash)
1 tbsp water
Marinara sauce, for dipping

Instructions

Prep the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onions, bell peppers, minced garlic, Italian seasoning, salt, and pepper. Sauté the vegetables until they are caramelized and tender, about 8 to 10 minutes. Remove the veggies from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and increase heat to high. Sear the thinly sliced steak for 2 to 3 minutes until browned but not overcooked. Season the steak with salt, pepper, and optionally red pepper flakes, then remove from heat.
Roll Out the Dough: Preheat your oven to 400°F (200°C). On a clean, floured surface, stretch or roll the pizza dough into a rectangle approximately 12 by 16 inches in size, making sure it is an even thickness and ready to be layered.
Layer the Goodness: Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the stretched dough, leaving about a 1-inch border around the edges. Next, spread the cooked steak slices and sautéed vegetable mixture evenly over the cheese layer.
Roll It Up: Beginning at the long edge of the dough closest to you, carefully and tightly roll the dough into a log shape, enclosing the filling inside. Pinch the edges securely to seal the stromboli and prevent any filling from leaking during baking.
Bake to Perfection: Place the rolled stromboli seam-side down on a baking sheet lined with parchment paper. In a small bowl, whisk together one egg and one tablespoon of water to make an egg wash. Brush this evenly over the top of the stromboli. Using a sharp knife, cut 3 to 4 small slits on the top to allow steam to escape during baking. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and crisp.
Rest & Slice: After baking, remove the stromboli from the oven and let it rest for 5 to 10 minutes to allow the filling to set. Slice into generous portions and serve warm, accompanied by marinara sauce for dipping.

Notes

Use thinly sliced steak for quicker cooking and easier rolling.
You can substitute ribeye or sirloin with flank steak or skirt steak if preferred.
The red pepper flakes are optional; omit or adjust for preferred spice level.
Letting the stromboli rest before slicing prevents the cheese and juices from spilling out.
Serve with extra marinara sauce on the side for dipping.
This stromboli can be made ahead and reheated in the oven for a crispy finish.

Keywords: Mozzarella cheese, steak stromboli, Italian, sandwich, melted cheese, pizza dough, ribeye steak, marinara dipping sauce