This Philly Cheesesteak Stromboli is everything I want in a comforting meal—crispy golden crust, melty cheese, savory beef, and a medley of sautéed vegetables all rolled into one. It’s the perfect twist on a classic Philly cheesesteak, transformed into a warm, cheesy stromboli that slices beautifully and serves a crowd.
Why You’ll Love This Recipe
I love this recipe because it feels like takeout comfort but is homemade with ingredients I can control. The crisp, golden crust contrasts perfectly with the tender beef and gooey provolone. It’s quick to prepare once the dough is thawed, and it makes dinner time feel a little extra special without any stress. Whether it’s a busy weeknight or a casual get-together, this recipe always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 frozen white bread loaf, thawed
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
2 tablespoons unsalted butter, divided
1 teaspoon garlic salt
1 teaspoon sesame seeds
1 teaspoon dried parsley
Directions
I start by placing the frozen bread dough in a greased bowl, covering it with plastic wrap, and letting it rise for 2 to 3 hours until doubled in size.
While the dough rises, I dice the bell pepper and onion, slice the mushrooms, and sauté them in 1 tablespoon of butter over medium heat for about 6 minutes until they’re tender and lightly browned.
I preheat the oven to 375°F and line a baking sheet with parchment paper or spray it with cooking spray.
On a floured surface, I roll the risen dough into a rectangle, about 12×18 inches.
I mix mayonnaise with garlic powder and spread it evenly over the dough, leaving a 1/2-inch border.
I layer the roast beef, then the sautéed vegetables, and finally the provolone cheese over the top.
I roll the dough tightly like a jelly roll, then pinch the seams and ends to seal.
I place the stromboli seam-side down on the prepared baking sheet, brush it with melted butter, and sprinkle it with garlic salt, sesame seeds, and dried parsley.
I bake it for 15–20 minutes until the crust is golden and the internal temperature hits 165°F.
After baking, I let it rest for 5 minutes before slicing and serving warm.
Servings and timing
This recipe yields 8 generous slices and takes approximately 2 hours and 35 minutes total, including rise time. Prep time is about 15 minutes, and bake time is 20 minutes. It’s perfect for feeding a hungry family or a small group of friends.
Variations
Spicy Delight: I add sliced jalapeños or pepperoncini to the veggie mix for extra heat.
Vegetarian: I swap out the roast beef for sautéed zucchini or eggplant to keep it meatless.
Cheese Explosion: Sometimes I mix in mozzarella, cheddar, or gouda for a cheesy upgrade.
Herbed Dough: I mix chopped basil or oregano into the dough before rolling for a herby aroma.
Gluten-Free: I use a gluten-free bread dough and follow the same method for a GF version.
Storage/Reheating
I store any leftover stromboli in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices on a baking sheet and warm them in a 350°F oven for 10–12 minutes. This keeps the crust crispy and the filling deliciously melty. Microwaving works in a pinch, but I prefer the oven for the best texture.
FAQs
Can I make Philly Cheesesteak Stromboli ahead of time?
Yes, I often roll it up in advance and refrigerate it. When I’m ready to bake, I let it come to room temperature first.
What can I serve with Philly Cheesesteak Stromboli?
I like to serve it with marinara sauce for dipping, a fresh salad for crunch, or even crispy potato wedges for a more filling meal.
Is Philly Cheesesteak Stromboli freezer-friendly?
It sure is. I wrap the unbaked stromboli in plastic wrap and foil, freeze it, and bake it directly from the freezer—just adding a few extra minutes to the bake time.
Can I use different meats in place of roast beef?
Definitely. I’ve swapped in turkey, chicken, and even meatless fillings like mushrooms or roasted vegetables.
How do I store leftovers?
I store leftovers in the fridge in an airtight container and reheat them in the oven for the best texture. They stay good for up to 3 days.
Conclusion
Philly Cheesesteak Stromboli has become one of my favorite ways to enjoy all the goodness of a cheesesteak with a bit of a twist. It’s comforting, flavorful, and comes together without a fuss. The mix of crispy crust, tender meat, gooey cheese, and seasoned veggies always makes dinner feel special. I love serving it when I want something satisfying but still fun and easy. Give it a try—it might just become a new favorite in your kitchen too.
Philly Cheesesteak Stromboli is a delicious twist on the classic sandwich, featuring savory roast beef, sautéed vegetables, and melty provolone cheese rolled up in golden bread dough. It’s an easy, crowd-pleasing dish perfect for dinners or casual gatherings.
Total Time:2 hours 35 minutes (includes rise time)
Yield:8 slices
Ingredients
1 frozen white bread loaf, thawed
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
2 tablespoons unsalted butter, divided
1 teaspoon garlic salt
1 teaspoon sesame seeds
1 teaspoon dried parsley
Instructions
Place thawed bread dough in a greased bowl, cover with plastic wrap, and let rise for 2–3 hours until doubled in size.
Dice bell pepper and onion, slice mushrooms, and sauté in 1 tablespoon butter over medium heat for about 6 minutes until tender and browned.
Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper or nonstick spray.
Roll risen dough into a 12×18 inch rectangle on a floured surface.
Mix mayonnaise and garlic powder, then spread evenly over dough, leaving a 1/2-inch border.
Layer roast beef, sautéed vegetables, and provolone cheese over the dough.
Roll dough tightly like a jelly roll and pinch seams and ends to seal.
Place seam-side down on baking sheet. Brush with melted butter and sprinkle with garlic salt, sesame seeds, and dried parsley.
Bake for 15–20 minutes until golden brown and internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before slicing and serving warm.
Notes
Can be prepared ahead and refrigerated before baking.
Use marinara sauce for dipping or serve with a fresh side salad.
To freeze unbaked stromboli, wrap tightly and bake from frozen, adding extra time.
Swap roast beef with turkey, chicken, or roasted veggies for variation.
