Mozzarella Cheesesteak Stromboli Delight (Print Version)

Warm stromboli filled with mozzarella, sirloin steak, and peppers for a flavorful, cheesy main.

# Ingredients:

→ Main Ingredients

01 - 13.4 ounces refrigerated Pillsbury classic pizza dough
02 - 2 cups shredded mozzarella cheese, divided
03 - 1.5 pounds grilled sirloin steak, roughly chopped
04 - 1 medium onion, thinly sliced
05 - 1 medium green bell pepper, thinly sliced
06 - 1/3 cup prepared Parmesan-Peppercorn salad dressing
07 - 1 tablespoon butter, melted
08 - 2 tablespoons grated Parmesan cheese

→ Seasonings

09 - 1.5 teaspoons dried Italian seasoning, divided
10 - 1 teaspoon garlic salt
11 - Black pepper, to taste
12 - Olive oil, as needed for sautéing

# Steps:

01 - Preheat oven to 425°F. Line a standard sheet pan with parchment paper or a Silpat.
02 - In a skillet, heat a drizzle of olive oil over medium heat. Add the thinly sliced onion and bell pepper. Season with 1 teaspoon dried Italian seasoning, garlic salt, and black pepper. Sauté for 3 to 5 minutes, stirring often, until vegetables are softened.
03 - Press the pizza dough into a rectangle approximately 12 x 16 inches on a lightly floured surface. Evenly sprinkle half of the shredded mozzarella cheese over the dough.
04 - Distribute the chopped grilled sirloin steak over the cheese layer. Spread the cooked onion and pepper mixture evenly over the steak.
05 - Drizzle Parmesan-Peppercorn salad dressing evenly over the filling. Top with the remaining shredded mozzarella cheese.
06 - Starting from the widest edge, carefully roll up the dough into a log, finishing seam-side down. Place the roll seam-side down onto the prepared sheet pan.
07 - Brush the top and sides of the roll with melted butter. Sprinkle with 1/2 teaspoon dried Italian seasoning, additional garlic salt to taste, and grated Parmesan cheese.
08 - Transfer to the oven and bake for 18 to 20 minutes until golden brown.
09 - Remove from the oven and allow to rest for 5 minutes. Slice and serve warm.

# Notes:

01 - For easy slicing, use a serrated knife and allow the stromboli to rest briefly after baking.

Go Back