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This cheesesteak stromboli packs everything you love about a Philly sandwich into fluffy baked bread. You’ll find it’s a laid-back meal that comes together with frozen dough and things you probably have on hand. Every slice has gooey cheese, tasty beef, and soft veggies for that classic flavor—no tricky steps needed.
My crew starts dropping hints for stromboli as soon as game days hit. First time I whipped one up, everyone snagged a piece straight off the sheet pan before I could even cut it all up.
Epic Ingredients
- Rhodes Frozen White Bread: your stromboli’s base, just thaw and let puff up for the softest loaf
- Garlic powder and mayo: a quick creamy mix goes inside to keep the middle nice and tasty—real mayo makes a difference
- Butter: boosts flavor for veggies and the crust—choose real butter for the best stuff
- Onion: the key to that cheesesteak taste—yellow or sweet onions both work
- Green bell pepper: sauté adds crunch and a touch of sweetness—look for firm shiny ones
- Deli roast beef: shortcut to that classic steak bite—thin slices melt perfectly
- Mushrooms: for that deep, earthy kick—cut in even pieces for every bite
- Provolone Cheese: melts into ooey gooey goodness—grab slices or shred it
- Dried parsley, garlic salt, sesame seeds: adds a little sparkle and finishing punch—fresh parsley makes the colors pop
Simple Steps
- Rise and Thaw:
- Let your bread dough thaw out and puff up per the package steps so it bakes up soft
- Veggie Time:
- Chop up your mushrooms, pepper, and onion. Melt a tablespoon of butter in a pan, toss in the veggies, then stir around seven minutes till they’re soft and smell awesome
- Preheat Oven and Sheet:
- Get your oven to 375 and line a tray or spray it good. Use a jelly roll pan for some extra space
- Flatten That Dough:
- Roll the bread out into a rectangle (about 18 by 12 inches)—aim for even, but don’t sweat perfect edges
- Whip Up Garlic Mayo:
- Mix up mayo and garlic powder, then swipe it over the dough. Keep the sauce away from the edges so nothing leaks out
- Layer Cheese and Beef:
- Lay slices of beef evenly over the dough. This helps keep everything rolled up and meaty in every piece
- Spoon on Veggies:
- Spread your sautéed veggies over the beef layer, giving a gentle pat to settle things in
- Throw on Cheese:
- Cover with provolone, overlapping as you need. If you’re after max gooeyness, drop some shredded cheese on top
- Roll It Up and Move:
- Roll the whole thing up like a jelly roll, tuck in any ends, but go gentle so you don’t squish out the filling
- Add Toppings:
- Melt the last bit of butter and brush it over. Sprinkle with garlic salt, parsley, and sesame if you’re craving extra flavor
- Bake to Finish:
- Toast in the oven for fifteen to twenty minutes. Look for bubbly cheese and a deep golden crust
- Let Cool and Cut:
- Wait five minutes, then use a serrated knife to cut slices so the good stuff inside stays put
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Provolone straight up makes this dish for me. Melts perfectly and doesn’t drown out all the other tasty bits. The first time I made this for family movie night, nobody could stop eating—seconds disappeared before the movie even started!
Keeping It Fresh
Let any leftover slices cool before packing them up. Wrap them tight or pop in a sealed container for up to three days chilled. For best crunch and texture, warm up in the oven on a tray instead of nuking in the microwave.
Swaps and Substitutions
No frozen bread dough? Pizza dough’s a solid sub for a thinner crust. Out of provolone? Use mozzarella or pepper jack to crank up the heat. Want something zippy? Add banana peppers. Not into mushrooms? Double up on onions instead.
How to Serve
Stromboli fills you up solo, but I like it with crunchy salad or roasted broccoli. For dipping, go for warm marinara or whisk some horseradish into mayo—huge flavor boost.
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Backstory and Fun Facts
Stromboli comes from Italian-American food, not the old country. This take wraps up Philly cheese and steak flavors in a rolled-up loaf. It’s a go-to party snack and a chill main dish all over the Northeast.
Frequently Asked Questions
- → Can I swap store-bought dough for homemade?
Absolutely! Homemade dough works perfectly. Roll it out evenly before adding fillings and baking.
- → What's the ideal beef cut for this?
Deli roast beef is quick to use, but thin-sliced ribeye or any tender steak sliced finely adds even more flavor.
- → Is it okay to try different cheeses?
Sure! While provolone is classic, mozzarella or softer processed cheeses like Velveeta will provide a different texture and taste.
- → How do I stop the filling from spilling out?
Leave some space at the edges when spreading the filling. Roll the dough firmly, sealing the edges tight before baking.
- → Can I mix up the veggies?
Definitely! Stick to onions, bell peppers, and mushrooms for a traditional feel, or swap in spinach or leave out mushrooms as you like.
- → What's the best way to save leftovers?
Wrap leftover slices well and store them in the fridge. Reheat in an oven to keep the crust crispy and the cheese gooey.