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Philly Cheesesteak Stromboli solves those weeknight dinner slumps with cheesy comfort in each savory slice. Imagine all the classic flavors from your favorite Philly sandwich—juicy roast beef, gooey provolone, tender peppers and onions—wrapped up inside golden homemade bread. It is an all-in-one crowd-pleaser that brings my family running to the table.
I made this for a game day party years ago and everyone asked for the recipe. Now, my kids request it whenever we have leftover roast beef. There are never any leftovers.
Ingredients
- Rhodes Frozen White Bread: Thawed and risen. Gives homemade bread flavor without the work. Check for a smooth, firm texture after thawing.
- Mayonnaise: Adds creaminess and keeps the inside from drying out. Use real mayonnaise for the best taste and consistency.
- Garlic powder: In the spread for a subtle savory boost.
- Butter: For sautéing veggies and brushing on top before baking. Look for unsalted butter for better control of salt.
- Green bell pepper: Brings classic Philly flavor and crunch. Choose firm, glossy peppers.
- Onion: Adds sweetness and depth. Yellow or white onions do well here.
- Mushrooms: For earthiness. Small white or cremini mushrooms are ideal; avoid bruised spots.
- Deli roast beef: For authentic beefy bite. Ask your deli for thin, even slices.
- Provolone cheese: For iconic stretch and flavor. Try to buy fresh-sliced provolone with a creamy look, no dry edges.
- Garlic salt: Adds flavor to the top crust.
- Sesame seeds: Provide crunch and that pizza-shop look.
- Dried parsley: For a pop of color.
Step-by-Step Instructions
- Prepare the Dough:
- Allow the frozen bread dough to thaw and rise according to the package. Wait until it is soft and doubled in size to build a fluffy stromboli base.
- Cook the Vegetables:
- Chop the green bell pepper, onion, and mushrooms into small uniform pieces to ensure even cooking. Sauté veggies in a tablespoon of butter on medium heat for about seven minutes until softened and slightly caramelized for that genuine Philly filling flavor.
- Preheat and Prep:
- Heat the oven to three hundred seventy five degrees Fahrenheit. Line a baking sheet with parchment or grease it to prevent sticking.
- Roll Out the Dough:
- Lightly flour your workspace, then roll out the risen dough into a twelve by eighteen inch rectangle. Aim for even thinness with sturdy edges so it can hold all the fillings without tearing.
- Mix and Spread the Sauce:
- Combine mayonnaise and garlic powder in a bowl. Spread evenly over the dough, leaving a border. This enhances moisture and flavor throughout.
- Layer Beef and Veggies:
- Lay out deli roast beef to fully cover the sauce. Scatter sautéed peppers, onions, and mushrooms evenly over the beef. Arrange provolone slices on top, overlapping slightly for a blanket of cheese.
- Roll and Seal:
- Start from a long edge and gently roll up the filled dough into a tight spiral. Tuck in edges to keep the fillings inside. Pinch seams and ends well to seal completely.
- Transfer to Pan and Season:
- Move the rolled stromboli to your baking sheet seam side down. Brush melted butter on all surfaces. Sprinkle with garlic salt, sesame seeds, and dried parsley so the flavor pops and the crust turns golden.
- Bake and Rest:
- Bake about fifteen to twenty minutes until the outside is deep golden and the loaf feels firm. Let it rest five minutes before slicing to set the melted cheese and juices.
- Serve:
- Slice with a serrated knife into thick portions and serve warm for best flavor and gooey texture.
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My favorite ingredient is always the provolone cheese. The way it melts between each layer brings the whole stromboli together and gets all gooey in the oven. I still remember my youngest daughter sneaking slices off the baking tray because she could not wait for the rest of us.
Storage Tips
After cooling, wrap slices tightly and keep them in an airtight container in the fridge. They last up to three days and reheat quickly in a toaster oven or microwave. For longer storage, freeze individual slices wrapped in foil, then reheat straight from the freezer.
Ingredient Substitutions
If you cannot find Rhodes bread dough, use any thawed frozen bread or pizza dough. Swiss or mozzarella cheese works instead of provolone. Vegetarian style is easy by using griddled portobello strips in place of roast beef.
Serving Suggestions
Slices go perfectly with a simple green salad or a side of pickled peppers for zing. Serve with warm marinara sauce or horseradish dip for dunking. For a party, cut into thinner slices for shareable appetizers.
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Nothing beats a classic Philly cheesesteak in portable form and this stromboli always gets rave reviews. Whether serving for movie night or feeding a crowd at your next gathering, each cheesy beefy slice tastes like a celebration straight from the oven.
Frequently Asked Questions
- → How do I keep the stromboli from getting soggy?
Use well-drained, lightly sautéed vegetables and avoid overfilling. Rolling tightly and sealing the edges also helps retain texture.
- → Can I prepare the dough ahead of time?
Yes, you can thaw and let the dough rise in advance. Store it in the refrigerator if you need to delay rolling and filling.
- → What's the best cheese for this stromboli?
Provolone melts beautifully and complements the beef and vegetables. You can try mozzarella or cheddar for a twist.
- → Is there a vegetarian alternative?
Omit the beef and add extra sautéed mushrooms, peppers, and onions, or use a plant-based meat substitute if desired.
- → How should I serve and store leftovers?
Slice and serve warm. Cool leftovers completely, wrap tightly, and refrigerate. Reheat in an oven for best results.
- → Can I freeze the prepared stromboli?
Yes. After baking and cooling, wrap portions well and freeze. Reheat directly from frozen in a moderate oven.