Description
This Philly Cheesesteak Stromboli is a savory, homemade delight featuring a fluffy bread crust stuffed with tender deli roast beef, sautéed bell peppers, onions, mushrooms, and melted provolone cheese. Coated with a seasoned mayonnaise spread and topped with garlic butter and herbs, this stromboli offers a perfect balance of rich flavors and a crispy golden crust, making it an ideal meal for casual dinners or entertaining guests.
Ingredients
Scale
Dough and Spread
- 1 loaf Rhodes Frozen White Bread, thawed
- ⅓ cup mayonnaise
- 1 teaspoon garlic powder
Filling
- 2 tablespoons butter, divided
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- ½ cup mushrooms, sliced
- Deli roast beef slices (enough to cover dough surface)
- 6 slices provolone cheese
Topping
- ⅛ teaspoon garlic salt
- ⅛ teaspoon sesame seeds
- ⅛ teaspoon dried parsley
Instructions
- Thaw the Dough: Thaw frozen Rhodes white bread dough according to package instructions until it has doubled in size, which usually takes about 1 to 1.5 hours. This step ensures the dough is soft and pliable for rolling.
- Sauté Vegetables: In a skillet, melt 1 tablespoon of butter over medium heat, then add diced green bell pepper, onion, and sliced mushrooms. Cook while stirring occasionally for 5-7 minutes until the vegetables are softened and caramelized. Remove from heat and let cool to room temperature.
- Preheat the Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it for easy removal of the stromboli after baking.
- Roll Out Dough: On a floured surface, roll the risen dough into a rectangle measuring approximately 12 by 18 inches. This size will accommodate the fillings and allow for rolling into a stromboli shape.
- Prepare Mayonnaise Spread: Mix the ⅓ cup mayonnaise with 1 teaspoon garlic powder until combined. Spread this mixture evenly over the rolled-out dough, leaving a ½ inch border around the edges to help seal the stromboli.
- Layer Fillings: Arrange the deli roast beef slices evenly over the mayonnaise-covered dough. Then evenly distribute the sautéed bell pepper, onion, and mushrooms on top. Finally, layer 6 slices of provolone cheese evenly over the vegetables.
- Roll and Seal: Beginning from the long edge, roll the dough into a jelly-roll style, carefully tucking in the fillings as you roll. Pinch the seam and the ends tightly to seal all the fillings inside the dough.
- Prepare for Baking: Place the rolled stromboli seam-side down on the prepared baking sheet. Melt the remaining 1 tablespoon of butter and brush it evenly over the top of the stromboli. Then sprinkle garlic salt, sesame seeds, and dried parsley evenly over the surface for flavor and appearance.
- Bake: Bake in the preheated oven for 15-20 minutes, until the stromboli turns golden brown and reaches an internal temperature of 165°F (74°C) to ensure the filling is heated through.
- Rest and Serve: Remove the stromboli from the oven and let it rest for 5 minutes. This resting time allows the juices to redistribute and makes slicing easier. Use a serrated knife to cut into slices and serve warm for the best flavor experience.
Notes
- Ensure the vegetables are cooled before layering to prevent the dough from becoming soggy.
- Use a serrated knife to slice the stromboli gently to avoid squashing the filling.
- Leftover stromboli can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Substitute the roast beef with thinly sliced steak for a more authentic Philly cheesesteak experience.
- For a spicier version, add sliced jalapeños or a dash of hot sauce to the mayonnaise spread.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
