Description

This Philly Cheesesteak Stromboli is a delicious, hearty baked dish featuring a homemade bread dough rolled with sautéed bell peppers, onions, mushrooms, thinly sliced roast beef, and provolone cheese. Enhanced with a garlic mayonnaise spread and topped with a buttery seasoned crust, this stromboli offers a savory twist on a classic Philly cheesesteak, perfect for a comforting meal that serves four.

Ingredients

Scale

Dough

1 frozen white bread loaf (thawed)

Filling

1/2 cup mayonnaise
1 teaspoon garlic powder
1 green bell pepper (diced)
1 medium yellow onion (diced)
1 cup mushrooms (thinly sliced)
8 ounces deli roast beef (thinly sliced)
8 ounces provolone cheese (sliced)

Topping

2 tablespoons unsalted butter (divided)
1 teaspoon garlic salt
1 teaspoon sesame seeds
1 teaspoon dried parsley

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Instructions

Prepare Dough: Place the frozen white bread loaf in a greased bowl and cover with plastic wrap. Let it rise in a warm area until fully thawed and doubled in size, which takes approximately 2 to 3 hours.
Sauté Vegetables: Dice the green bell pepper and yellow onion, and thinly slice the mushrooms. Heat 1 tablespoon of butter in a skillet over medium heat and sauté the vegetables until softened and lightly browned, about 6 minutes. Remove from heat and let cool slightly.
Preheat Oven and Prepare Baking Sheet: Set the oven temperature to 375°F (190°C). Line a baking sheet with parchment paper or spray it with cooking spray for easy removal of the stromboli.
Roll Dough: On a lightly floured work surface, roll the risen dough into a 12 by 18 inch rectangle, maintaining an even thickness without tearing the dough.
Spread Mayo Mixture: In a small bowl, mix mayonnaise and garlic powder thoroughly. Spread this mixture evenly across the dough surface, leaving a 1/2 inch border around the edges.
Add Fillings: Arrange the thinly sliced roast beef evenly over the mayonnaise layer. Then distribute the sautéed vegetables on top, followed by laying the provolone cheese slices to cover the fillings, overlapping if necessary.
Roll Stromboli: Starting from one long edge, tightly roll the dough like a jelly roll, tucking the fillings in as needed. Pinch the seams and ends firmly to seal the stromboli.
Prepare for Baking: Place the roll seam-side down on the prepared baking sheet. Melt the remaining 1 tablespoon of butter and brush it generously over the top. Sprinkle evenly with garlic salt, sesame seeds, and dried parsley.
Bake: Bake the stromboli in the preheated oven for 15 to 20 minutes until the crust is golden brown and the internal temperature reaches 165°F (74°C).
Rest and Serve: Remove the stromboli from the oven and allow it to rest for 5 minutes to set. Slice with a serrated knife and serve warm.

Notes

Ensure the bread dough is fully thawed and risen to achieve a light and airy crust.
Sautéing the vegetables beforehand softens them and helps release their flavors, preventing sogginess inside the stromboli.
Use a serrated knife to slice the stromboli for clean cuts without crushing the bread.
Adjust baking time slightly depending on your oven to avoid over or undercooked crust.
Feel free to substitute roast beef with thinly sliced ribeye or steak for a more authentic Philly cheesesteak experience.