Mouthwatering Mozzarella Cheese Steak Stromboli Recipe
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.
- 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
