Ah, the tantalizing cheesesteak stromboli. If you’re like me, you get a little thrill just thinking about it. Nestled within its golden, crispy shell is a delightful filling that reminds one of the hustle and bustle of Philadelphia’s streets.
This dish isn’t just a meal; it’s an experience waiting to happen. Before we dive into the mouthwatering details, let’s talk about a side that pairs perfectly with this indulgent treat.
Picture this: a bright, refreshing Italian pasta salad right next to your cheesesteak stromboli. The combination is like a delightful dance on your palate.
The zesty dressings and crunchy veggies of the pasta salad balance the rich, savory notes of the stromboli. Each forkful of pasta salad complements the indulgent cheesy goodness beautifully.
Trust me, if I could serve this pairing at a gathering, I would.
Cheesesteak stromboli is a delightful fusion of two culinary traditions. Originating from Philadelphia, the cheesesteak is a sandwich made with thinly sliced steak and melted cheese.
The stromboli, on the other hand, hails from Italian-American kitchens, featuring a rolled dough typically filled with meats and cheese. By merging these dishes, we create a dish bursting with flavor, wrapped up neatly for easy enjoyment.
I’m a firm believer in quality ingredients making all the difference. Here’s what you’ll need for a delicious cheesesteak stromboli:
Before we dive into the step-by-step process, let me tell you that making cheesesteak stromboli is a satisfying venture. The transformation from simple ingredients to a beautiful dish is rewarding. Here’s a taste of what we’ll cover in detail:
Now, let’s get into the nitty-gritty!
Start by firing up your skillet. Heat a little olive oil in a pan over medium heat. Toss in the onions and sauté until they’re tender and translucent.
This usually takes about 5 minutes. Then add the bell peppers. Cook them until they soften, roughly another 5 minutes.
Now it’s time for the steak. Add the thinly sliced steak strips to the pan. Season with salt, pepper, and a dash of balsamic vinegar.
The vinegar enhances the flavors and adds depth. Cook until the beef has browned—this should take about 4-5 minutes. You don’t want the meat tough, just enough for it to take on flavor.
Remove from heat and let this mixture cool for a few minutes.
If you’ve opted for fresh pizza dough, dust your countertop with a little flour. Place your dough on the floured surface. Using a rolling pin, roll it out into a large rectangle, roughly 12 x 16 inches. Aim for about 1/4 inch thick.
Don’t stress if it’s not perfectly rectangular. The beauty of homemade cooking lies in those charming imperfections!
Once rolled out, brush a thin layer of olive oil over the surface. This helps create a crispy base.
Now comes the fun part. Spread the cooled filling evenly over the dough, leaving about an inch of space around the edges. This space is crucial for sealing. Sprinkle the provolone and mozzarella cheese evenly across the filling.
Starting at one end of the rectangle, carefully roll the dough up tightly, similar to a jelly roll. Pinch the edges to seal the stromboli. Place the seam side down onto a baking sheet lined with parchment paper.
Using a sharp knife, gently score the top of the stromboli. This allows steam to escape during baking and gives it a nice look. Brush the top with the beaten egg for a beautiful golden color.
Preheat your oven to 400°F (200°C). As it heats up, let the stromboli sit for about 10-15 minutes. Then place your creation in the oven. Bake for about 25-30 minutes or until golden brown and bubbly. The aroma will fill your kitchen, enticing everyone in your home.
Once it's out of the oven, let it cool for a few minutes. Trust me; slicing it too soon will unleash a cheesy eruption!
Here are essential tips I’ve gathered over time to ensure your stromboli is a success:
If you have leftovers (doubtful, but just in case), store them in an airtight container in the refrigerator. They’ll be good for about 3-4 days. Reheating in the oven or air fryer keeps the crust crispy. Just remember to cover it loosely with foil to prevent over-browning.
If you’re feeling adventurous or have dietary restrictions, consider these substitutes:
Cheesesteak stromboli has won a special place in my heart and, undoubtedly, on my dinner table. Its perfect blend of flavors and textures is bound to impress both family and friends.
Whether you’re preparing for a cozy night in or a gathering, this dish is a surefire crowd-pleaser.
So go ahead, embrace your inner chef, and enjoy this delightful creation! You’ll be chomping down on slices of happiness in no time.
Ah, the tantalizing cheesesteak stromboli. If you’re like me, you get a little thrill just thinking about it. Nestled within its golden, crispy shell is a delightful filling that reminds one of the hustle and bustle of Philadelphia’s streets.
This dish isn’t just a meal; it’s an experience waiting to happen. Before we dive into the mouthwatering details, let’s talk about a side that pairs perfectly with this indulgent treat.
Picture this: a bright, refreshing Italian pasta salad right next to your cheesesteak stromboli. The combination is like a delightful dance on your palate.
The zesty dressings and crunchy veggies of the pasta salad balance the rich, savory notes of the stromboli. Each forkful of pasta salad complements the indulgent cheesy goodness beautifully.
Trust me, if I could serve this pairing at a gathering, I would.
Start by firing up your skillet. Heat a little olive oil in a pan over medium heat. Toss in the onions and sauté until they’re tender and translucent.
This usually takes about 5 minutes. Then add the bell peppers. Cook them until they soften, roughly another 5 minutes.
Now it’s time for the steak. Add the thinly sliced steak strips to the pan. Season with salt, pepper, and a dash of balsamic vinegar.
The vinegar enhances the flavors and adds depth. Cook until the beef has browned—this should take about 4-5 minutes. You don’t want the meat tough, just enough for it to take on flavor.
Remove from heat and let this mixture cool for a few minutes.
If you’ve opted for fresh pizza dough, dust your countertop with a little flour. Place your dough on the floured surface. Using a rolling pin, roll it out into a large rectangle, roughly 12 x 16 inches. Aim for about 1/4 inch thick.
Don’t stress if it’s not perfectly rectangular. The beauty of homemade cooking lies in those charming imperfections!
Once rolled out, brush a thin layer of olive oil over the surface. This helps create a crispy base.
Now comes the fun part. Spread the cooled filling evenly over the dough, leaving about an inch of space around the edges. This space is crucial for sealing. Sprinkle the provolone and mozzarella cheese evenly across the filling.
Starting at one end of the rectangle, carefully roll the dough up tightly, similar to a jelly roll. Pinch the edges to seal the stromboli. Place the seam side down onto a baking sheet lined with parchment paper.
Using a sharp knife, gently score the top of the stromboli. This allows steam to escape during baking and gives it a nice look. Brush the top with the beaten egg for a beautiful golden color.
Preheat your oven to 400°F (200°C). As it heats up, let the stromboli sit for about 10-15 minutes. Then place your creation in the oven. Bake for about 25-30 minutes or until golden brown and bubbly. The aroma will fill your kitchen, enticing everyone in your home.
Once it's out of the oven, let it cool for a few minutes. Trust me; slicing it too soon will unleash a cheesy eruption!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Irene Adkins, a registered dietitian and creator of Delicious Meal Ideas. Growing up in Syracuse, NY, I developed a passion for simple, flavorful cooking in my grandmother’s kitchen. Through my blog, I share easy, healthy recipes that bring joy to everyday meals, making home cooking fun and accessible for everyone.