I’m sharing my family-style Mozzarella Cheesesteak Stromboli that comes together in 30 minutes, and I’ve filed it under Cheese Steak Stromboli Recipe so you can find it quickly.

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I love a sandwich that pretends to be a pizza, it’s my quick, slightly messy answer to weeknight hunger. My Mozzarella Cheesesteak Stromboli uses thinly sliced ribeye or top round steak and shredded mozzarella cheese folded into pizza dough, and somehow turns into something everyone fights over.

It takes about 30 minutes, so it’s perfect when you want bold flavor without babysitting the stove. This is my playful riff on a Philly Cheese Steak Stromboli, the kind of thing that’s shareable but also totally selfish when you’re hungry.

Give it a try and watch how fast it disappears.

Ingredients

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Ribeye or top round steak: rich in protein and iron, adds juicy savory bite.
Pizza dough: mainly carbs, give structure and chewy crust, low nutrients.
Mozzarella cheese: high in protein and calcium, creamy mild melty stretch.
Yellow onion: sweetens when caramelized, adds fiber and subtle crunch.
Green bell pepper: fresh, slightly bitter, crunchy, good source of vitamin C.
Olive oil: heart healthy fats, helps browning and boosts flavor.
Garlic: pungent savory punch, tiny amounts of antioxidants, its strong.
Italian seasoning: dried herbs add aroma and salt free flavor, low calories.

Ingredient Quantities

1 lb thinly sliced ribeye or top round steak

1 lb pizza dough, store bought or homemade

8 oz shredded mozzarella cheese, about 2 cups

1 medium yellow onion, thinly sliced

1 medium green bell pepper, thinly sliced

2 tbsp olive oil

1 tbsp unsalted butter

2 cloves garlic, minced

1 tsp Worcestershire sauce

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp Italian seasoning or dried oregano

1 large egg, beaten with 1 tbsp water

1/4 cup all purpose flour for dusting

1 tbsp cornmeal or semolina for the baking sheet, optional

1 tsp red pepper flakes, optional

How to Make this

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1. Preheat oven to 425 F and place a rack in the middle. Line a baking sheet with parchment and sprinkle 1 tbsp cornmeal or semolina on it if you want a little crunch. Dust a clean work surface with the 1/4 cup flour and set the 1 lb pizza dough there.

2. Pat the 1 lb thinly sliced ribeye or top round dry and, if needed, slice a bit thinner across the grain so each bite is tender. This helps it cook fast and not be chewy.

3. Heat a large skillet over medium high heat, add 2 tbsp olive oil and 1 tbsp unsalted butter. Add the thinly sliced yellow onion and green bell pepper and cook until softened and starting to brown about 4 to 5 minutes, then add 2 cloves minced garlic and cook 30 seconds.

4. Push the veggies to one side, add the steak, pour in 1 tsp Worcestershire sauce, sprinkle 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp Italian seasoning and 1 tsp red pepper flakes if you like heat. Sear quickly on high until just browned, about 2 to 4 minutes total, toss everything together, then remove from heat and let cool for a few minutes so the dough does not get soggy.

5. Roll the dough into a roughly 10 by 12 inch rectangle on the floured surface. Leave about a 1 inch border on the long edges. Sprinkle about half of the 8 oz shredded mozzarella (about 1 cup) over the dough, leaving the border.

6. Spread the cooled steak and pepper mixture evenly over the cheese, then sprinkle the remaining mozzarella on top. Dont overfill or it will burst when you roll it.

7. Brush the 1 inch border with the beaten egg and water wash, then roll the dough up tightly from the long side like a jelly roll, pinch the seam and ends to seal well. Transfer seam side down to the prepared baking sheet.

8. Brush the top with more egg wash, use a sharp knife to cut 3 or 4 small vents for steam, and sprinkle a little extra Italian seasoning or coarse salt if you want. Let it sit while the oven finishes heating.

9. Bake until the crust is golden and the cheese is melted, about 18 to 22 minutes. Let the stromboli rest for 5 to 10 minutes before slicing so the cheese stops running everywhere. Slice with a serrated knife and serve with marinara if you like.

Equipment Needed

1. Baking sheet lined with parchment paper (and a little cornmeal or semolina if you want crunch)
2. Large skillet or heavy frying pan for the steak and peppers
3. Rolling pin for shaping the dough (a clean wine bottle works if you dont have one)
4. Clean cutting board and a sharp chef knife for the steak, onion and pepper
5. Measuring cups and spoons for flour, oil, cheese, seasonings
6. Small mixing bowl and a fork or small whisk for the egg wash
7. Spatula and tongs to move and toss the cooked filling
8. Pastry brush to paint the egg wash on the dough
9. Serrated knife for slicing and oven mitts for handling the hot stromboli

FAQ

Can I use a different cut of beef or leftover steak? Yes. Ribeye or top round are great, but thinly sliced sirloin, flank, or even leftover roast beef will work. Freeze the meat 20 to 30 minutes so it firms up, then slice very thin across the grain for tender bites.

How do I stop the stromboli from getting soggy? Cook the onions and peppers until most of the moisture is gone, drain if needed, and don’t overstuff with cheese. A quick sauté with butter and olive oil and a pinch of salt pulls out extra moisture. Also brush the dough edges with egg wash to seal the seam tight.

Can I make this ahead or freeze it? Yep. Assemble and wrap tight in plastic and foil, freeze up to 1 month. Bake from frozen at 400°F for about 25 to 35 minutes until golden and hot inside. Or bake fully, cool, then freeze; reheat at 350°F for 10 to 15 minutes to crisp the crust.

What temperature and time should I bake it at? Bake at 400°F until golden, usually 18 to 25 minutes depending on your oven and thickness. If the top browns too fast tent with foil. Let it rest 5 minutes before slicing so the cheese doesnt run everywhere.

Can I swap the mozzarella or add other fillings? Sure. Provolone or a mix of provolone and mozzarella are classic. Add mushrooms, hot peppers, or cooked bacon but be mindful of extra moisture. If you add wet fillings like tomatoes, pat them dry first.

Best way to reheat leftovers so the crust stays crisp? Reheat in a 350°F oven for 10 to 15 minutes or pop slices in an air fryer for 3 to 6 minutes. Microwaving is fastest but it will make the crust soggy, so avoid it if you care about texture.

Mozzarella Cheesesteak Stromboli Recipe Substitutions and Variations

Steak: try sirloin, flank or skirt steak thinly sliced, or even 1 lb ground beef cooked and drained. If using flank or skirt slice across the grain real thin, if using ground just cook with the same seasonings and maybe cut the salt a little.
Mozzarella: swap with provolone, fontina or Monterey Jack for great melt; for more bite use sharp cheddar or a 50/50 mix of mozzarella + provolone. Use about the same weight (8 oz) or adjust to taste.
Pizza dough: use puff pastry, refrigerated crescent roll dough, or assemble on hoagie rolls/flatbread if you want faster/easier. Puff pastry bakes quicker so keep an eye on it, hoagies skip the rolling step.
Worcestershire sauce: substitute soy sauce plus a splash of balsamic vinegar, tamari for a gluten free option, or a little steak sauce (like A1). Use roughly the same amount and taste as you go.

Pro Tips

1. Let the cooked steak and peppers cool till they’re just warm, not hot, before you pile them on the dough — hot filling makes the dough soggy and the cheese will run everywhere when you roll it, which is a mess.

2. Freeze the steak for 20 to 30 minutes and slice thin across the grain, you’ll get way cleaner slices that stay tender when cooked, dont fight the grain or you’ll get chewy bites.

3. Use a light dusting of flour on your work surface and a little cornmeal on the baking sheet for crunch, and press the seam and ends really well then brush with egg wash so it wont come apart in the oven.

4. If the top is browning too fast tent loosely with foil partway through baking, and let the stromboli rest 5 to 10 minutes before slicing so the cheese firms up and you actually get neat slices.

Mozzarella Cheesesteak Stromboli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my family-style Mozzarella Cheesesteak Stromboli that comes together in 30 minutes, and I’ve filed it under Cheese Steak Stromboli Recipe so you can find it quickly.

Servings

servings

Calories

944

kcal

Equipment: 1. Baking sheet lined with parchment paper (and a little cornmeal or semolina if you want crunch)
2. Large skillet or heavy frying pan for the steak and peppers
3. Rolling pin for shaping the dough (a clean wine bottle works if you dont have one)
4. Clean cutting board and a sharp chef knife for the steak, onion and pepper
5. Measuring cups and spoons for flour, oil, cheese, seasonings
6. Small mixing bowl and a fork or small whisk for the egg wash
7. Spatula and tongs to move and toss the cooked filling
8. Pastry brush to paint the egg wash on the dough
9. Serrated knife for slicing and oven mitts for handling the hot stromboli

Ingredients

1 lb thinly sliced ribeye or top round steak
1 lb pizza dough, store bought or homemade
8 oz shredded mozzarella cheese, about 2 cups
1 medium yellow onion, thinly sliced
1 medium green bell pepper, thinly sliced
2 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp Italian seasoning or dried oregano
1 large egg, beaten with 1 tbsp water
1/4 cup all purpose flour for dusting
1 tbsp cornmeal or semolina for the baking sheet, optional
1 tsp red pepper flakes, optional

Directions

Preheat oven to 425 F and place a rack in the middle. Line a baking sheet with parchment and sprinkle 1 tbsp cornmeal or semolina on it if you want a little crunch. Dust a clean work surface with the 1/4 cup flour and set the 1 lb pizza dough there.
Pat the 1 lb thinly sliced ribeye or top round dry and, if needed, slice a bit thinner across the grain so each bite is tender. This helps it cook fast and not be chewy.
Heat a large skillet over medium high heat, add 2 tbsp olive oil and 1 tbsp unsalted butter. Add the thinly sliced yellow onion and green bell pepper and cook until softened and starting to brown about 4 to 5 minutes, then add 2 cloves minced garlic and cook 30 seconds.
Push the veggies to one side, add the steak, pour in 1 tsp Worcestershire sauce, sprinkle 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp Italian seasoning and 1 tsp red pepper flakes if you like heat. Sear quickly on high until just browned, about 2 to 4 minutes total, toss everything together, then remove from heat and let cool for a few minutes so the dough does not get soggy.
Roll the dough into a roughly 10 by 12 inch rectangle on the floured surface. Leave about a 1 inch border on the long edges. Sprinkle about half of the 8 oz shredded mozzarella (about 1 cup) over the dough, leaving the border.
Spread the cooled steak and pepper mixture evenly over the cheese, then sprinkle the remaining mozzarella on top. Dont overfill or it will burst when you roll it.
Brush the 1 inch border with the beaten egg and water wash, then roll the dough up tightly from the long side like a jelly roll, pinch the seam and ends to seal well. Transfer seam side down to the prepared baking sheet.
Brush the top with more egg wash, use a sharp knife to cut 3 or 4 small vents for steam, and sprinkle a little extra Italian seasoning or coarse salt if you want. Let it sit while the oven finishes heating.
Bake until the crust is golden and the cheese is melted, about 18 to 22 minutes. Let the stromboli rest for 5 to 10 minutes before slicing so the cheese stops running everywhere. Slice with a serrated knife and serve with marinara if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.