Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Comfort Food Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ BBQ & Grill Master

❤️ My Recipe Story

"This mozzarella cheesesteak stromboli combines my love for Philadelphia cheesesteaks with classic Italian stromboli. The result is a hearty, satisfying meal that brings together the best of both culinary traditions."

Jake specializes in elevated comfort food that brings bold flavors to classic dishes. He's spent years perfecting techniques that maximize flavor while maintaining the hearty, satisfying nature of traditional American cuisine.

View All Mitchell's Recipes →
Golden-brown mozzarella cheesesteak stromboli sliced to show the melted cheese, tender steak, and colorful peppers and onions inside

The Perfect Fusion of Flavors

This stromboli masterfully combines the classic Philadelphia cheesesteak flavors with traditional Italian stromboli technique. The key is properly sautéing the vegetables until caramelized and cooking the steak just until tender to prevent overcooking during baking.

The mozzarella cheese serves as both a flavor component and a binding agent, melting beautifully to hold all the ingredients together while creating those irresistible cheese pulls when sliced. The pizza dough becomes golden and crispy outside while staying tender inside.

💡 Professional Tip

Let the filling cool slightly before assembling to prevent the cheese from melting too quickly and making the dough soggy during assembly.

Frequently Asked Questions

Absolutely! Store-bought pizza dough works perfectly and saves time. Let it come to room temperature for easier rolling and stretching.

Ribeye is ideal for its tenderness and flavor, but sirloin or even deli roast beef can work. Slice very thin against the grain for best texture.

Make sure vegetables and steak are well-drained and not too hot when assembling. Use parchment paper and don't overfill the stromboli.

Yes, assemble and refrigerate for up to 4 hours before baking. You may need to add 2-3 extra minutes to the baking time if cooking from cold.

Let the dough rest for 10-15 minutes if it's too elastic. Make sure it's at room temperature and work gently to avoid overworking the gluten.

Yes, wrap cooled slices individually and freeze for up to 3 months. Reheat in a 350°F oven until heated through.

Provolone is traditional for cheesesteaks, or try a blend of mozzarella and provolone. Sharp cheddar also works well for a different flavor profile.

The egg wash is essential for color and shine. Brush evenly and bake at the right temperature - too low won't brown properly, too high might burn.

Recipe Troubleshooting Guide

✅

Dough Tears

Problem: Pizza dough tears while rolling or assembling

Solution: Let dough come to room temperature, work gently, and patch small tears with extra dough. Don't overstretch - roll gradually.

✅

Filling Leaks Out

Problem: Cheese and filling leak during baking

Solution: Don't overfill, seal edges properly with water, and ensure steam vents are adequate. Place seam-side down for baking.

✅

Undercooked Center

Problem: Dough is golden but center is still raw

Prevention: Lower oven temperature to 400°F and bake longer, or tent with foil if browning too quickly. Check internal temperature reaches 190°F.

✅

Dry Filling

Problem: Steak and vegetables are dry after baking

Recovery: Don't overcook the steak initially, add a bit more butter or oil, and ensure vegetables retain some moisture during sautéing.

✅

Soggy Bottom

Problem: Bottom crust is soggy and undercooked

Prevention: Use parchment paper, ensure filling isn't too wet, and bake on the bottom rack for better bottom browning.

✅

Flavor Balance Issues

Too Sweet: Add more black pepper, garlic, or a pinch of red pepper flakes

Too Salty: Serve with fresh marinara sauce or add more vegetables to balance

Bland: Increase seasoning on steak, add more garlic, or use aged provolone cheese

Ingredients for mozzarella cheesesteak stromboli including pizza dough, sliced steak, peppers, onions, and mozzarella cheese on a counter

Selecting Quality Ingredients

The quality of your steak significantly impacts the final result. Choose well-marbled ribeye or sirloin and slice it paper-thin when partially frozen for easier cutting. Fresh pizza dough from your local pizzeria often yields better results than frozen varieties.

Use a combination of bell peppers for color and flavor - red, yellow, and green peppers each bring different sweetness levels. Fresh mozzarella can be used but should be well-drained, while low-moisture mozzarella provides better melting consistency.

Essential Ingredient Notes

  • Steak Selection: Ribeye provides the best flavor and tenderness. Freeze for 30 minutes before slicing for paper-thin cuts that cook quickly and stay tender.
  • Pizza Dough: Fresh dough from a pizzeria is ideal, but quality frozen dough works well. Ensure it's completely thawed and at room temperature before use.
  • Cheese Choice: Low-moisture mozzarella melts best without making the stromboli soggy. Part-skim varieties provide good flavor without excess grease.
Mozzarella cheesesteak stromboli being assembled with filling spread on rolled pizza dough before folding and sealing

Mastering the Assembly Technique

The key to perfect stromboli lies in the proper layering and sealing technique. Distribute fillings evenly but don't overfill, leaving adequate borders for sealing. The cheese should be divided between bottom and top layers to help bind everything together.

Sealing is crucial - use a little water to help the dough edges stick together, and make sure to place the stromboli seam-side down on the baking sheet. The steam vents prevent bursting while allowing proper cooking throughout.

Perfect Sealing

Brush edges with water, fold over filling, and pinch firmly to seal. Roll slightly to even out the shape and ensure no air pockets remain.

Mozzarella Cheesesteak Stromboli

Prep 25 min
Cook 20 min
Serves 6 servings
Level Intermediate

📋 Ingredients

For the Filling

  • 450g pizza dough, room temperature
    Base for the stromboli
  • 1 egg, beaten
    For golden egg wash
  • 1 tsp Italian seasoning
    Classic herb blend
  • 30ml marinara sauce (optional)
    For dipping and serving
  • Fresh parsley
    For garnish and color

For the Dough and Assembly

  • 450g ribeye steak, thinly sliced
    Main protein component
  • 300g shredded mozzarella cheese
    Melty, binding cheese
  • 1 large onion, sliced
    Sweet, caramelized flavor
  • 2 large bell peppers, sliced
    Colorful vegetable component
  • 3 cloves garlic, minced
    Aromatic flavor enhancer
  • 45ml olive oil
    For sautéing vegetables
  • 30g butter
    Adds richness to steak

Instructions

  1. Prepare Filling

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté sliced onions and peppers for 8-10 minutes until softened and lightly caramelized. Remove and set aside.

  2. Cook the Steak

    In the same skillet, add butter and remaining oil. Season steak with salt, pepper, garlic powder, and onion powder. Cook for 3-4 minutes until just cooked through. Add minced garlic for the last minute.

  3. Prepare Dough

    Preheat oven to 425°F (220°C). On a floured surface, roll pizza dough into a 12x16 inch rectangle. Transfer to a parchment-lined baking sheet.

  4. Assemble Stromboli

    Spread half the mozzarella down the center third of the dough. Top with cooked steak, peppers and onions, then remaining cheese. Sprinkle with Italian seasoning. Fold sides over filling and seal edges.

  5. Bake and Serve

    Brush top with beaten egg and cut 3-4 slits for steam vents. Bake 18-20 minutes until golden brown. Let cool 5 minutes before slicing. Serve with marinara sauce if desired.

Recipe Notes & Tips

Storage

Leftover stromboli keeps in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 8-10 minutes to restore crispness. Can be frozen for up to 3 months.

Serving Suggestions

Serve with warm marinara sauce for dipping, a side salad, or roasted vegetables. Perfect for game day, casual dinners, or cut into smaller pieces as an appetizer.

Variations

Try adding mushrooms to the vegetable mix, use provolone instead of mozzarella for authentic Philly flavor, or add a drizzle of cheese sauce inside before folding.