Introduction
Oh, friends, do you remember those nights when you just crave something comforting, something that tastes like a hug in food form? For me, it always brings me back to pizza night, but with a fun, rolled-up twist! Today, we’re making a Mozzarella Cheese Steak Stromboli that’s so ridiculously easy and incredibly delicious, it’s going to become your new favorite. It’s perfect for a cozy family dinner, a fun gathering with friends, or even a make-ahead meal that’ll wow everyone.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under an hour!
- Easy: We’re using store-bought dough, so the hardest part is deciding if you want to eat it all yourself (we won’t judge!).
- Giftable: Imagine bringing this warm, cheesy delight to a potluck or as a neighborly treat. So thoughtful!
- Crowd-pleasing: Who can resist steak, melty cheese, and perfectly seasoned veggies all wrapped up in a golden crust? It’s a guaranteed hit!
Ingredients
Let’s gather our goodies. Don’t worry, they’re all pretty standard kitchen staples!
- 1 lb store-bought pizza dough (or homemade dough): This is our shortcut to deliciousness! If you have a favorite homemade recipe, go for it, but the store-bought stuff works like a charm.
- Flour, for dusting: Just a little bit to keep things from sticking.
- 1 lb ribeye or sirloin steak, thinly sliced: Ribeye is wonderfully tender, but sirloin is a great budget-friendly option. The key is to slice it super thin!
- 1 large onion, thinly sliced: Sweet and savory, it adds a wonderful depth of flavor.
- 1 green bell pepper, thinly sliced: For that touch of freshness and a hint of sweetness.
- 4 garlic cloves, minced: Because everything is better with garlic, right?
- 1.5 cups shredded mozzarella cheese: The queen of melty cheese! Go for whole milk for the best gooeyness.
- ½ cup grated Parmesan cheese: A little salty kick to complement the mozzarella.
- 2 tbsp olive oil: Our trusty cooking fat.
- 1 tsp Italian seasoning: All those classic herbs in one convenient spoonful!
- ½ tsp red pepper flakes (optional): If you like a little zing, these are for you!
- Salt and pepper, to taste: The essential flavor boosters.
- 1 egg: For a beautiful golden-brown crust.
- 1 tbsp water: To thin out the egg wash.
- Marinara sauce, for dipping: A must-have for dunking!
How to Make It
Alright, apron on! Let’s get cooking. You’ve got this!
- Preheat your oven: Get it nice and toasty at 400°F (200°C). We want that crust to be golden and glorious!
- Prep your dough: Lightly flour a clean surface and gently stretch or roll out your pizza dough. Aim for a rectangle that’s about 12 inches wide and 16 inches long. It doesn’t have to be perfect, just a nice, even canvas.
- Sear the steak: Grab a big skillet and heat up the olive oil over medium-high heat. Add your thinly sliced steak and cook it until it’s nicely browned. Once it’s done, scoop it out and set it aside on a plate. Don’t drain all the yummy bits from the pan!
- Sauté the veggies: Toss your sliced onion and green bell pepper into the same skillet. Let them soften up, which usually takes about 5 to 7 minutes. They’ll get sweet and tender.
- Add the aromatics: Now, add your minced garlic and Italian seasoning to the skillet. Cook for just about 1 minute more, until you can smell that wonderful garlicky fragrance. If you’re using those red pepper flakes, stir them in now!
- Bring it all together: Return the cooked steak to the skillet with your softened veggies. Give it a good season with salt and pepper – taste as you go! Once everything is combined, take the skillet off the heat.
- Cheese, please! Sprinkle that lovely shredded mozzarella and grated Parmesan cheese all over the steak and veggie mixture. Oh, the melty possibilities!
- Assemble the stromboli: Spread this glorious filling evenly over your pizza dough, but make sure to leave about a 1-inch border all the way around. This border will help seal everything up.
- Roll it up: Starting from one of the longer sides, tightly roll up the dough like you would a jelly roll. Pinch the seams together really well to make sure none of that cheesy goodness escapes during baking.
- Ready for the oven: Place your rolled-up stromboli, seam-side down, onto a baking sheet that’s lined with parchment paper. This makes for easy cleanup!
- Egg wash magic: In a little bowl, whisk together your egg and the tablespoon of water. This is your egg wash! Brush it all over the top of the stromboli. This is the secret to that beautiful, shiny, golden-brown crust.
- Bake to perfection: Pop it into your preheated oven and bake for 25 to 30 minutes. You’re looking for a stromboli that’s gorgeously golden brown and the cheese is all melted and bubbly.
- Cool down: Let your masterpiece cool for just a few minutes before slicing. It’ll be hot and gooey, so a little patience goes a long way!
- Serve and enjoy: Slice it up and serve it warm with a bowl of marinara sauce for dipping. Get ready for happy sighs!
Substitutions & Additions
Feeling adventurous? Or maybe you need to work with what you have? Here are some ideas!
- Veggies: Don’t have bell peppers? Try mushrooms, a pinch of oregano, or even some spinach!
- Cheese: Provolone is a fantastic addition or substitution for mozzarella. A sharp cheddar could also add a fun twist.
- Steak: Leftover roast beef or even some cooked chicken would work in a pinch.
- Spice: For extra flavor, add a dash of Worcestershire sauce to the steak and veggie mixture.
- Sauce: If you’re not a fan of marinara, a ranch dressing or even a garlic butter dip would be delicious!
Tips for Success
A few little secrets from my kitchen to yours:
- Slice your steak thinly: This is key for tender steak that cooks quickly and evenly. If you have a very sharp knife, use it! Alternatively, you can partially freeze the steak for about 30 minutes before slicing.
- Don’t overstuff: While it’s tempting to pile on all the fillings, leave that 1-inch border. It helps the stromboli seal properly.
- Pinch those seams: Really press the seams together to prevent any leaks.
- Prep ahead: You can cook the steak and veggie mixture a day in advance and store it in the refrigerator. Just assemble and bake when you’re ready!
- Warm it up: Reheat leftover stromboli in a 350°F oven for about 5-10 minutes to revive that crispy crust and melty cheese.
How to Store It
Got leftovers? Lucky you!
Let the stromboli cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay delicious in the refrigerator for up to 3 days. When you’re ready to enjoy it again, pop it in a 350°F oven for about 5-10 minutes to reheat.
FAQs
- Can I make my own pizza dough? Absolutely! If you have a favorite homemade pizza dough recipe, feel free to use it. Just make sure it’s enough for a 12×16 inch rectangle.
- Can I freeze a stromboli? Yes! You can freeze the assembled, unbaked stromboli. Wrap it tightly in plastic wrap and then in foil. When you’re ready to bake, thaw it overnight in the refrigerator and then bake as directed, possibly adding a few extra minutes to the baking time.
- What’s the best way to slice a stromboli? Use a sharp serrated knife for the cleanest cuts. This will prevent the cheese from squishing out too much.
Cheesy Steak Stromboli
A ridiculously easy and incredibly delicious Mozzarella Cheese Steak Stromboli that's perfect for a cozy family dinner or a fun gathering with friends. Uses store-bought dough for a quick weeknight meal.
Equipment
- Skillet Large
- Baking Sheet Lined with parchment paper
- Oven
- Mixing bowl Small
- Serrated knife
Ingredients
Main 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
- 4 cloves garlic minced
- 1.5 cups shredded mozzarella cheese whole milk for best gooeyness
- 0.5 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes optional
- Salt and pepper to taste
- 1 egg
- 1 tbsp water
- Marinara sauce for dipping
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly flour a clean surface and gently stretch or roll out your pizza dough to about 12 inches wide and 16 inches long.
- Heat olive oil in a large skillet over medium-high heat. Add thinly sliced steak and cook until browned. Remove steak and set aside.1 lb store-bought pizza dough
- Add sliced onion and green bell pepper to the same skillet and sauté for 5-7 minutes until softened.1 lb store-bought pizza dough
- Add minced garlic and Italian seasoning to the skillet. Cook for 1 minute more. Stir in red pepper flakes if using.1 lb store-bought pizza dough
- Return the cooked steak to the skillet with the vegetables. Season with salt and pepper to taste. Remove from heat.1 lb store-bought pizza dough
- Sprinkle shredded mozzarella and grated Parmesan cheese over the steak and veggie mixture.1 lb store-bought pizza dough
- Spread the filling evenly over the pizza dough, leaving a 1-inch border.1 lb store-bought pizza dough
- Tightly roll up the dough from a longer side like a jelly roll. Pinch the seams together well.
- Place the stromboli, seam-side down, onto a parchment-lined baking sheet.
- In a small bowl, whisk together the egg and water for the egg wash. Brush over the top of the stromboli.1 lb store-bought pizza dough
- Bake for 25-30 minutes, until golden brown and cheese is melted and bubbly.
- Let cool for a few minutes before slicing.
- Slice and serve warm with marinara sauce for dipping.1 lb store-bought pizza dough
Notes
Can be prepped ahead by cooking the steak and veggie mixture a day in advance. Reheat leftovers in a 350°F oven for 5-10 minutes.