Introduction

There is something undeniably comforting about the combination of thinly sliced steak, melted cheese, and golden-brown dough. While I’ve always been a fan of the classic Philly sandwich, there are nights when I want that flavor profile in a more “grab-and-go” format that feeds the whole family without a mountain of individual rolls. Enter the Mozzarella Cheesesteak Stromboli.

This recipe takes the heart of a steak sandwich and wraps it in a crispy, buttery crust seasoned with Italian herbs and Parmesan. It’s a versatile dish that works just as well for a frantic Tuesday night dinner as it does for a Sunday afternoon football spread. By using a few clever shortcuts—like refrigerated pizza dough and a unique parmesan-peppercorn dressing—you can have a gourmet-style stromboli on the table in under 30 minutes.

Why I Love This Recipe

What sets this stromboli apart from your standard pizza shop fare is the layering of flavors. Instead of just using salt and pepper, we lean into a savory, tangy profile by using a Parmesan-Peppercorn dressing as the “sauce.” It cuts through the richness of the sirloin and the mozzarella perfectly.

I also love the efficiency of this meal. It’s a “one-pan wonder” once it hits the oven, and the cleanup is minimal. If you enjoy recipes that turn classic handhelds into crowd-pleasing bakes, you’ll find this as satisfying as how I turned a classic sandwich into the ultimate cheesy hot dip.

Ingredients

• Pizza Dough: 1 (13.8 oz) can Pillsbury classic pizza dough, refrigerated.
• Cheese: 2 cups shredded mozzarella cheese (divided).
• Steak: 1½ lb grilled sirloin steak, roughly chopped.
• Vegetables: 1 medium onion and 1 medium green bell pepper, both thinly sliced.
• Oil: Olive oil for sautéing.
• Seasoning: 1½ tsp dried Italian seasoning (divided), 1 tsp garlic salt, and black pepper to taste.
• The Secret Sauce: ⅓ cup prepared Parmesan-Peppercorn salad dressing.
• The Topping: 1 Tbsp butter (melted) and 2 Tbsp grated Parmesan cheese.

Swaps and Notes

• The Steak: While sirloin is my go-to for its balance of flavor and tenderness, you can easily use ribeye for a richer fat content or even leftover roast beef.
• The Sauce: If you can’t find Parmesan-Peppercorn dressing, a high-quality Ranch mixed with extra cracked black pepper and a splash of Worcestershire sauce is a great substitute.
• Veggie Additions: Feel free to add sliced mushrooms or pickled jalapeños if you like a little extra kick.

Step-by-Step Instructions

1. Prep the Oven and Pan: Preheat your oven to 425°F. Line a standard sheet pan with parchment paper or a silpat to ensure the dough doesn’t stick and the bottom stays crisp.
2. Sauté the Aromatics: In a large skillet, heat a couple of drizzles of olive oil over medium-high heat. Add your sliced onions and green peppers. Season with 1 tsp of the Italian seasoning, garlic salt, and black pepper. Sauté for 3–5 minutes until the vegetables are softened and slightly caramelized.
3. Prepare the Dough: Unroll the pizza dough onto your prepared pan. Gently press and stretch it into roughly a 12 x 16 inch rectangle.
4. Layer the Fillings: Spread 1 cup of the shredded mozzarella over the dough, leaving a small border around the edges. Top with the chopped grilled steak followed by the sautéed onion and pepper mixture.
5. Drizzle and Seal: Drizzle the Parmesan-Peppercorn dressing evenly over the meat and veggies, then top with the remaining cup of mozzarella.
6. Roll it Up: Starting with the widest edge, roll the dough tightly (like a cinnamon roll), ending with the seam side down. This ensures the steam stays trapped and the fillings don’t leak.
7. The Finishing Touch: Brush the top and sides of the roll with melted butter. Season with the remaining ½ tsp of Italian seasoning and a pinch more garlic salt. Sprinkle the grated Parmesan over the top.
8. Bake: Place in the oven and bake for 18–20 minutes until the crust is a deep golden brown.
9. Rest and Serve: This is the most important step! Let the stromboli rest for 5 minutes before slicing. This allows the cheese to set so it doesn’t all run out when you cut into it.

Tips for Success

• Don’t Overstuff: It’s tempting to add more meat, but overstuffing can lead to a soggy bottom or a “blowout” in the oven.
• Seal the Ends: Pinch the ends of the dough tightly before tucking them under to keep that delicious dressing inside.
• Dry Your Veggies: If your onions and peppers are very oily after sautéing, give them a quick pat with a paper towel before adding them to the dough to prevent excess moisture.

Serving Suggestions and Pairings

This stromboli is a heavy hitter, so I like to serve it with something bright or salty. A side of marinara sauce for dipping is traditional, but it also pairs beautifully with other party-style appetizers.

For a full “game day” spread, serve this alongside these totchos (tater tot nachos) or a bowl of this beer cheese dip. If you are hosting a crowd, these sheet pan quesadillas make an excellent companion dish. To wash it all down, I highly recommend a classic margarita to cut through the richness of the cheese.

Nutritional Information (Per Serving)

• Calories: 420 kcal
• Fat: 22g
• Carbohydrates: 28g
• Protein: 26g
• Sodium: 890mg

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: Avoid the microwave if possible, as it makes the crust chewy. Reheat in an oven or air fryer at 350°F for 5–8 minutes to bring back the crunch.
• Freezing: You can freeze the baked stromboli. Wrap slices individually in foil and store in a freezer bag for up to 2 months.

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More Recipes You Will Love

If you enjoyed this savory bake, you have to try some of our other favorites:

• Beer Cheese Dip
• Sheet Pan Quesadillas
• Classic Margarita Recipe

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Final Thoughts

This Mozzarella Cheesesteak Stromboli is a testament to how simple ingredients can create a restaurant-quality meal at home. It’s hearty, flavorful, and always a hit with kids and adults alike.

I’d love to hear your thoughts! Did you add any extra veggies? Did the Parmesan-Peppercorn dressing change your life? Let me know in the comments below, and don’t forget to follow ChefManiac for more easy, delicious recipes.