🥖 Steak & Cheese Stromboli

Everything you love about a Philly-style sandwich, baked into a golden roll that’s crispy on the outside and melty inside. Loaded with shaved beef, red bell peppers, and onions — seasoned simply and wrapped in pizza dough for the perfect balance of flavor and crunch.

🧂 Ingredients

For the Filling

• 2 (14 oz) packs shaved beef
• 2 red bell peppers, sliced thin
• 1 yellow onion, sliced thin
• 1 tbsp olive oil (for sautéing)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp kosher salt

For Assembly

• 1 store-bought fresh pizza dough (let rest 20–30 min at room temp)
• 6 slices provolone cheese
• 1 cup shredded mozzarella cheese
• Avocado oil spray (for topping)

🍳 Instructions

1. Prep & Cook the Filling: Heat olive oil in a large skillet over medium-high heat. Add shaved beef, season with garlic powder, onion powder, salt, and pepper. Cook until browned, then stir in Worcestershire sauce. Remove and set aside. In the same pan, sauté sliced onions and peppers until softened and lightly caramelized.
2. Roll the Dough: On a lightly floured surface, roll pizza dough into a 12×16-inch rectangle (¼-inch thick).
3. Assemble the Stromboli: Lay provolone slices across the dough, leaving a 1-inch border. Spoon on the cooked beef, then the sautéed veggies. Sprinkle mozzarella over top and season again with garlic powder and onion powder (omit extra salt).
4. Roll & Seal: Roll tightly from the long edge like a jelly roll. Pinch the seam closed and tuck the ends underneath.
5. Bake: Transfer seam-side down to a parchment-lined baking sheet. Spray lightly with avocado oil and cut 4 small slits across the top to vent steam. Bake 22–28 minutes at 400°F, until golden brown and crisp. Let rest 5–10 minutes before slicing.

🍽️ Serving Ideas

• Serve with warm marinara or garlic-butter sauce for dipping.
• Add a simple green salad for a balanced weeknight dinner.

💪 Macros (Per Serving – Serves 4)

• Calories: ~510
• Protein: ~35 g
• Fat: ~25 g
• Carbs: ~32 g

Chef’s Notes

• Cutting small slits helps the steam escape so the inside stays melty, not soggy.
• Using shaved beef saves prep time and cooks quickly for even browning.
• Avocado oil gives a golden finish without heavy greasiness.