Philly Cheesesteak Stromboli

There’s something magical about the classic Philly cheesesteak transformed into a golden, crusty stromboli. This handheld delight wraps all those beloved flavors—tender ribeye, caramelized onions, sautéed peppers, and gooey cheese—inside a pillowy dough that bakes to perfection. It’s the perfect marriage of Italian technique with iconic American street food.

Whether you’re feeding a hungry family or looking for game day fare that will disappear in minutes, this stromboli delivers big flavor without the fuss. The beauty lies in its versatility—easy to make ahead, portable for picnics, and guaranteed to please even picky eaters. I’ve perfected this recipe over countless Sunday gatherings, and it never fails to draw people to the kitchen with its irresistible aroma.

Why I Love These

Ingredients

• 1 loaf Rhodes Frozen White Bread, thawed according to package instructions
• ⅓ cup mayonnaise
• 1 teaspoon garlic powder
• 2 tablespoons butter, divided
• ½ cup green bell pepper, diced
• ½ cup onion, diced
• ½ cup mushrooms, sliced
• Deli roast beef slices (amount to cover the dough surface)
• 6 slices provolone cheese
• ⅛ teaspoon garlic salt
• ⅛ teaspoon sesame seeds
• ⅛ teaspoon dried parsley

How To Make

1. Thaw the frozen bread dough and allow it to rise according to the package instructions. This typically takes a few hours, so plan accordingly. The dough should be completely thawed and doubled in size before proceeding.
2. While the dough is rising, prepare the vegetables. Dice the green bell pepper and onion into small, even pieces. Slice the mushrooms thinly. Heat 1 tablespoon of butter in a skillet over medium heat, then add the vegetables. Sauté until softened and slightly caramelized, about 5-7 minutes. Remove from heat and set aside to cool slightly.
3. Preheat your oven to 375°F (190°C). Line a baking sheet or jellyroll pan with parchment paper, or spray it with non-stick cooking spray to prevent sticking.
4. On a lightly floured surface, roll out the risen bread dough into a rectangle approximately 12 inches by 18 inches. The dough should be relatively thin but sturdy enough to hold the fillings. Don't worry if the shape isn't perfectly rectangular.
5. In a small bowl, mix the mayonnaise with the garlic powder until well combined. Spread this mixture evenly over the rolled-out dough, leaving about a half-inch border around all edges. This flavored spread adds moisture and helps the fillings adhere to the dough.
6. Layer the deli roast beef slices over the mayonnaise mixture, covering the surface evenly. Next, distribute the sautéed vegetables (bell peppers, onions, and mushrooms) evenly over the beef. Finally, arrange the provolone cheese slices on top of the vegetables, slightly overlapping them if necessary to cover the surface.
7. Starting from one of the long sides of the rectangle, carefully roll up the dough jelly-roll style, enclosing all the fillings. Roll as tightly as possible, tucking in any stray fillings as you go. If using cheese slices rather than shredded cheese, you may find it easier to fold the edges over toward the middle before rolling. Pinch the seam and ends to seal.
8. Carefully transfer the rolled stromboli to the prepared baking sheet, placing it seam-side down. Melt the remaining tablespoon of butter and brush it over the entire surface of the roll. Sprinkle evenly with garlic salt, sesame seeds, and dried parsley for flavor and visual appeal.
9. Bake in the preheated oven for 15-20 minutes, or until the stromboli is golden brown on the outside and heated through. The internal temperature should reach at least 165°F (74°C) to ensure all ingredients are properly cooked.
10. Remove from the oven and let the stromboli rest for 5 minutes before slicing. This brief resting period allows the internal ingredients to set slightly, making it easier to cut clean slices. Cut into portions using a serrated knife and serve warm.

Nutrition

This Philly Cheesesteak Stromboli offers a satisfying balance of carbohydrates from the dough, protein from the ribeye steak, and a moderate amount of fats from the cheese and meat. It’s a hearty option that works well as a substantial main course when paired with lighter sides.

For a lighter version, consider using leaner cuts like sirloin instead of ribeye, reducing the cheese by half, and increasing the vegetable content. The bell peppers provide vitamin C and antioxidants, while the protein content makes this a filling option that can help maintain satiety.

This recipe contains gluten (in the pizza dough) and dairy (in the cheeses). For gluten-sensitive individuals, gluten-free pizza dough can be substituted, though the texture may vary slightly. Dairy-free cheese alternatives can work for those avoiding lactose, but they won’t melt quite the same way as traditional cheese.

Tips & Variations

Ways To Serve Them

• With a simple green salad dressed in vinaigrette to cut through the richness
• Alongside a small bowl of marinara sauce or garlic aioli for dipping
• With pickled vegetables like giardiniera or pepperoncini for a tangy contrast
• As part of a game day spread with wings, dips, and vegetable platters

Proper Storage

• Fridge: Allow stromboli to cool completely before wrapping in aluminum foil or storing in an airtight container. It will keep well for up to 3 days in the refrigerator.
• Freezer: Wrap individual slices or the whole stromboli (if uncut) tightly in plastic wrap, then aluminum foil. Label and freeze for up to 2 months. For best results, freeze before baking or after baking but before the final browning stage.
• Reheat: For the crispiest results, reheat refrigerated slices in a 350°F (175°C) oven for 10-15 minutes. From frozen, thaw overnight in the refrigerator first, then reheat. Alternatively, microwave for 1-2 minutes for a quick option, though the crust won’t be as crisp.

Philly Cheesesteak Stromboli

Recipe by Home Kitchen Recipes

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There’s something magical about the classic Philly cheesesteak transformed into a golden, crusty stromboli. This handheld delight wraps all those beloved flavors—tender ribeye, caramelized onions, sautéed peppers, and gooey cheese—inside…

Servings6

Prep30 min

Cook20 min

Calories419 kcal

Ingredients

• 1 loaf Rhodes Frozen White Bread, thawed according to package instructions
• ⅓ cup mayonnaise
• 1 teaspoon garlic powder
• 2 tablespoons butter, divided
• ½ cup green bell pepper, diced
• ½ cup onion, diced
• ½ cup mushrooms, sliced
• Deli roast beef slices (amount to cover the dough surface)
• 6 slices provolone cheese
• ⅛ teaspoon garlic salt
• ⅛ teaspoon sesame seeds
• ⅛ teaspoon dried parsley

Steps

1. Thaw the frozen bread dough and allow it to rise according to the package instructions. This typically takes a few hours, so plan accordingly. The dough should be completely thawed and doubled in size before proceeding.
2. While the dough is rising, prepare the vegetables. Dice the green bell pepper and onion into small, even pieces. Slice the mushrooms thinly. Heat 1 tablespoon of butter in a skillet over medium heat, then add the vegetables. Sauté until softened and slightly caramelized, about 5-7 minutes. Remove from heat and set aside to cool slightly.
3. Preheat your oven to 375°F (190°C). Line a baking sheet or jellyroll pan with parchment paper, or spray it with non-stick cooking spray to prevent sticking.
4. On a lightly floured surface, roll out the risen bread dough into a rectangle approximately 12 inches by 18 inches. The dough should be relatively thin but sturdy enough to hold the fillings. Don't worry if the shape isn't perfectly rectangular.
5. In a small bowl, mix the mayonnaise with the garlic powder until well combined. Spread this mixture evenly over the rolled-out dough, leaving about a half-inch border around all edges. This flavored spread adds moisture and helps the fillings adhere to the dough.
6. Layer the deli roast beef slices over the mayonnaise mixture, covering the surface evenly. Next, distribute the sautéed vegetables (bell peppers, onions, and mushrooms) evenly over the beef. Finally, arrange the provolone cheese slices on top of the vegetables, slightly overlapping them if necessary to cover the surface.
7. Starting from one of the long sides of the rectangle, carefully roll up the dough jelly-roll style, enclosing all the fillings. Roll as tightly as possible, tucking in any stray fillings as you go. If using cheese slices rather than shredded cheese, you may find it easier to fold the edges over toward the middle before rolling. Pinch the seam and ends to seal.
8. Carefully transfer the rolled stromboli to the prepared baking sheet, placing it seam-side down. Melt the remaining tablespoon of butter and brush it over the entire surface of the roll. Sprinkle evenly with garlic salt, sesame seeds, and dried parsley for flavor and visual appeal.
9. Bake in the preheated oven for 15-20 minutes, or until the stromboli is golden brown on the outside and heated through. The internal temperature should reach at least 165°F (74°C) to ensure all ingredients are properly cooked.
10. Remove from the oven and let the stromboli rest for 5 minutes before slicing. This brief resting period allows the internal ingredients to set slightly, making it easier to cut clean slices. Cut into portions using a serrated knife and serve warm.

Nutrition (per serving)

• Calories: 419 kcal

Notes

• Prepare the filling up to 24 hours in advance and store in the refrigerator to make assembly quick and easy when you're ready to bake.
• For a spicy kick, add sliced jalapeños or a sprinkle of red pepper flakes to the filling, or incorporate a layer of pepper jack cheese.
• Create a lower-carb version by using fathead dough or a cauliflower-based pizza crust instead of traditional pizza dough.