Mozzarella Cheese Steak Stromboli: A Cheesy, Bold Home Recipe
So, Have You Ever Just Needed Cheese and Steak Wrapped in Bread?
Okay, so let’s be honest—I first made this Mozzarella Cheese Steak Stromboli on a random Tuesday when my brain was fried and my stomach was hollering at me. The original plan was pizza, but then I discovered one sad, old bell pepper in the fridge and an excess of steak waiting to be used (I know, first world problems). Two birds, one super cheesy Stromboli. My brother walked in half-way through, took a look, and said, “Is it dinner or a dare?” (For the record, he now asks for it by name.)
Why This Is a Winner at My House (and Maybe Yours)
I make this when I’m craving something hearty but I don’t want another basic sandwich. My family goes wild for it because it’s basically a cheesy, steak-packed hug wrapped in dough, and also, it just smells unreal when it’s baking (admit it—that’s half the reason we cook sometimes). Sometimes my cheese leaks out, and honestly, it adds character—and the burnt bits are actually delicious. On days when my patience is thin, I use whatever steak I can chop up fast. It’s forgiving, thankfully. Oh, and rolling the dough? Not my biggest thrill in the kitchen, but when you slice into that beast and cheese just whooshes out? Worth it. Even if it’s messy—which it always is for me.
Stuff You’ll Need (But, You Know, Feel Free to Wing It)
- 1 ball of pizza dough (store-bought or homemade, but I won’t judge—my grandma swore by Brand X, but honestly, any dough will do in a pinch)
- 250-300 grams of thinly sliced steak (like ribeye or sirloin; if I’m feeling wild, I’ll use leftover roast beef or even chicken, but don’t tell the purists)
- 1 big handful shredded mozzarella (or more—you know your heart)
- 1 small onion, thinly sliced (but, skip it if onions are not your thing; I totally get it)
- 1 bell pepper, thinly sliced (red looks fancy, but any color works; green is a bit more peppery, though)
- 1-2 tablespoons olive oil (or whatever oil you grab first; I’ve used butter more than once)
- Salt and pepper, to taste
- 1 egg, beaten (for that shiny glaze—totally optional, sometimes I just brush with milk)
- Optional: garlic powder, a shake of oregano, chili flakes if you want a bit of heat
How I Throw This Together (No Stress Here)
- Heat up a big frying pan (like, medium-high) and splash in your olive oil. Chuck in your steak pieces. Let them get a bit brown—don’t fuss too much. (This is where I usually sneak a taste. Cook’s right!) Take them out and set aside.
- In the same pan, toss in your onions and pepper slices, plus a pinch of salt. Just let them get nice and soft and a tiny bit caramelized, which takes maybe 8-10 minutes. If they stick, splash in a spoon of water. (Don’t worry if it’s a bit messy here. If it looks a little weird, that’s normal—trust me, it comes together.)
- Roll out your dough on a floured surface. You’re aiming for something a bit longer than it is wide—like a rectangle. I never get it quite even; it doesn’t matter. Make sure it’s about a 1/2 cm thick.
- Pile on your steak first, then the onions and peppers. Sprinkle mozzarella all over, save a bit for an extra layer on top if you want. If you’re using garlic powder or herbs, sprinkle them now. (Don’t worry about making it perfectly distributed, spinach-and-artichoke pizza it ain’t!)
- Now, the fun/tricky part: Starting on one long side, roll it all up. Pinch the edges shut as best you can, but don’t sweat it; sometimes my cheese escapes anyway. Lay it seam side down on a lined baking sheet.
- Brush with beaten egg (for that shiny, bakery finish) or just some milk; I sometimes forget and it’s still fine.
- Pop it in a 200°C oven (that’s about 400°F) for 20-30 minutes, until it’s deep golden and your kitchen smells like an Italian restaurant (in the middle of Kansas, even). Let it cool for at least 10 minutes—seriously, or the filling goes everywhere. Actually, I find it works better if you wait a full 15 minutes, but who’s counting?
- Slice it thick or thin, however you fancy.
Some Random Notes Form My Kitchen Adventures
- Once, I tried using pre-shredded bagged mozzarella, and it kind of clumped together—a bit weird, but the taste was spot-on
- If your dough springs back a lot, let it rest a few minutes before you try rolling it out again. I only learned this after huffing and puffing through a few rounds
- You can totally prep the filling ahead of time—just keep it in the fridge till you’re ready to roll
How I’ve Switched It Up (Not Every Version Is a Winner…)
- Sometimes I swap steak for leftover grilled chicken. It’s not as bold, but pretty tasty
- I mixed cheddar in once. On second thought, mozzarella does melt better for Stromboli, but feel free to experiment
- I tried adding mushrooms—honestly, threw off the texture, but if you’re a mushroom lover, give it a whirl (maybe chop them smaller than I did)
Equipment! (But Improv Is Part of the Fun)
- Baking sheet (mine is ancient, but still going strong)
- Big frying pan
- Sharp knife (for slicing)
- Rolling pin (I used a wine bottle once when mine went MIA—not ideal, but it works in a jam!)
How to Store (It Never Lasts That Long Here)
Stick leftovers (if any…) in an airtight container in the fridge. Good for up to three days. You can rewarm in the oven at 180°C (350°F) for 10 minutes or so. But let’s be honest: it’s rare they survive till the next day in my flat!
What Should You Serve This With?
I love a simple green salad on the side, so things don’t get too heavy. Or just dunk slices in some marinara sauce—my kids turn it into a finger food party. Sometimes I’ll pop open a bag of fancy kettle chips and call it a celebration. If I’ve got friends over, a nice cold beer or fizzy lemonade goes down a treat.
If You Want to Avoid My Mistakes (And A Bit of Wisdom)
- Don’t try to rush rolling out the dough. I once did, and ended up with the filling bursting through like lava all over my oven tray. Regretted it, big time.
- Let it cool (I know, patience isn’t my best thing either) or you’ll lose half your cheese in the first slice
- If you’re using leftover steak, make sure it’s not too tough—slice it skinny, or you’ll be tugging at the stromboli like a terrier at a sock
Quick FAQ From My Busy Inbox (Okay, Mostly Texts From Friends)
- Can I freeze Stromboli? Yep, just wrap it up nice and tight. Thaw overnight in the fridge, then reheat in the oven. It does get a tiny bit chewier—but still tasty.
- What if I don’t have mozzarella? Use provolone or even cheddar for a sharper flavor. In a pinch, I threw in a random cheese blend; actually, that was kinda fun.
- Can I make the dough myself? Sure! I usually grab store-bought unless I’m feeling ambitious. But this King Arthur pizza dough recipe is easy to follow.
- Any way to make it veggie? Go ahead! Use mushrooms, spinach, or whatever’s lingering in the crisper drawer. Or try a hearty plant-based steak alternative. Bon appétit!
- The cheese leaks—what am I doing wrong? Happens to the best of us (me included). Try pinching those seams a bit tighter and maybe roll it up a bit thicker. Or just embrace the ooze.
If you want some more ideas for Italian-inspired home dinners, I’m a big fan of the recipes (and kind-of chaotic stories) over at Smitten Kitchen. Or if you’re curious about the origins of Stromboli (I admit, I deep-dived once with coffee in hand), this Wikipedia page is, weirdly, pretty fun.
Alright, pal—hope your kitchen smells amazing and your Stromboli slice makes you do a little happy dance. If you mess it up, remember: that’s half the story anyway.
Ingredients
- 1 lb pizza dough
- 10 oz thinly sliced ribeye steak
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced green bell pepper
- 1/2 cup sliced onion
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Heat olive oil in a skillet over medium-high heat. Add sliced onions and green peppers; sauté until softened, about 3-4 minutes.
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3Add sliced steak to the skillet. Season with salt, pepper, and Italian seasoning. Cook until the steak is just browned, about 2-3 minutes. Remove from heat.
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4On a lightly floured surface, roll out the pizza dough into a large rectangle. Layer the steak, onions, peppers, and mozzarella cheese evenly over the dough, leaving a 1-inch border.
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5Roll the dough tightly into a log, pinching the edges to seal. Transfer to the prepared baking sheet, seam-side down. Brush with beaten egg.
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6Bake for 25-30 minutes, or until the stromboli is golden brown. Let cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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