Description
This Philly Cheesesteak Stromboli is a delicious twist on the classic sandwich, featuring thinly sliced roast beef, sautéed bell peppers, onions, mushrooms, and provolone cheese wrapped inside a soft homemade bread dough. Brushed with garlic butter and baked to golden perfection, it’s an irresistible, hearty meal perfect for sharing.
Ingredients
Dough
- 1 frozen white bread loaf (thawed)
Spread
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
Vegetables
- 1 green bell pepper (diced)
- 1 medium yellow onion (diced)
- 1 cup mushrooms (thinly sliced)
Filling
- 8 ounces deli roast beef (thinly sliced)
- 8 ounces provolone cheese (sliced)
For Cooking and Topping
- 2 tablespoons unsalted butter (divided)
- 1 teaspoon garlic salt
- 1 teaspoon sesame seeds
- 1 teaspoon dried parsley
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 the dough is fully thawed and has doubled in size, which should take approximately 2 to 3 hours.
- Sauté Vegetables: Dice the green bell pepper and yellow onion, and thinly slice the mushrooms. Heat 1 tablespoon of unsalted butter in a skillet over medium heat. Add the vegetables and sauté until softened and lightly browned, about 6 minutes. Remove from heat and allow to cool slightly.
- Preheat Oven and Prepare Baking Sheet: Set the oven 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 Out Dough: On a lightly floured surface, roll the risen dough into a 12 by 18 inch rectangle, keeping the thickness even and being careful not to tear the dough.
- Apply Spread: In a small bowl, mix the mayonnaise and garlic powder until thoroughly combined. Spread this mixture evenly across the dough surface, leaving a 1/2 inch border around the edges.
- Add Fillings: Arrange the sliced roast beef evenly over the mayonnaise layer. Then distribute the sautéed vegetables on top, followed by layering the provolone cheese slices to fully cover the fillings, overlapping if necessary.
- Roll Stromboli: Starting at 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 roll completely.
- Prepare for Baking: Place the rolled stromboli seam-side down on the prepared baking sheet. Melt the remaining 1 tablespoon of butter and brush it generously over the top of the stromboli. Sprinkle garlic salt, sesame seeds, and dried parsley evenly on top.
- Bake: Bake in the preheated oven for 15 to 20 minutes or until the crust turns 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 the fillings. Slice using a serrated knife and serve warm.
Notes
- Make sure the dough is completely thawed and doubled in size before rolling to ensure a soft and airy crust.
- Sautéing the vegetables beforehand enhances their flavor and prevents excess moisture from making the dough soggy.
- Use a serrated knife to slice the stromboli evenly without crushing the filling.
- You can substitute provolone cheese with mozzarella or another mild, melty cheese if preferred.
- For extra flavor, consider adding sliced hot peppers or a sprinkle of red pepper flakes inside.
- Ensure the stromboli is baked until the internal temperature reaches 165°F to guarantee that any meats are safely cooked.
