Philly Cheesesteak Stromboli (Better Than Takeout!)
Table of contents
Introduction
If you love a good Philly cheesesteak, just wait until you try it wrapped up in golden, buttery pizza dough and baked into one giant, cheesy Stromboli. This one is loaded with seasoned steak, sautéed peppers and onions, melty provolone, and gooey mozzarella—all rolled up and baked until perfectly golden brown.
It’s crispy on the outside, cheesy and savory on the inside, and honestly… it might just be better than takeout. This is one of those fun, over-the-top dinners that’s perfect for feeding a crowd, game day spreads, or just switching things up from your usual weeknight meals.
The first time I posted a stromboli recipe on social media, It was my Italian Stromboli and it has raked in almost 80 million views since! So be sure to check that one out while you are here! Feeling spicy? Try this Buffalo Chicken Stromboli!
And for a few more easy dinner ideas, here you go!
Loaded Chicken Bacon Ranch Sub
Why You’ll Love This Recipe
- Big, bold Philly cheesesteak flavor in every bite
- Super easy thanks to shortcut ingredients like pizza dough and Steak-umm
- Perfect for game day, family dinners, or casual get-togethers
- Feeds a crowd—this thing is HUGE
- Crispy, golden crust with melty, cheesy filling
- Easy to customize with different cheeses, meats, or spice levels
Ingredients
- Pillsbury pizza crust – The base that makes this quick and easy; rolls out perfectly for Stromboli
- Steak-umm sliced steaks (27 oz box) – Classic shortcut for cheesesteak flavor; cooks quickly and chops easily
- Steak Seasoning – adds some extra flavor to the meat
- Yellow onion (½, diced) – Adds sweetness and depth
- Green bell pepper (½, diced) – Classic cheesesteak veggie with a little bite
- Butter (3 tablespoons total) – Used to cook the veggies and steak, plus brushed on top for flavor and color
- Garlic powder (about ⅛ tsp) – Adds subtle savory flavor
- Onion powder (about ⅛ tsp) – Boosts that onion flavor even more
- Salt & pepper (about ⅛ tsp each) – Simple seasoning that lets the beef shine
- Provolone cheese (12 slices) – Classic cheesesteak cheese, rich and melty
- Shredded mozzarella (8 oz) – Adds that gooey cheese pull
- Dried parsley – For a little color and flavor on top
- Sesame seeds – Adds texture and that bakery-style finish
- Au jus packet – Perfect simple dipping sauce
Optional Add-Ins & Swaps
- Ribeye or sirloin steak (thinly sliced) instead of Steak-umm
- Jalapeños for a spicy kick
- Mushrooms for extra flavor
Cheese Swaps
- White American (super authentic Philly-style melt)
- Pepper jack (adds heat)
- Cheddar or Colby Jack (milder, family-friendly)
- Monterey Jack (extra creamy melt)
Instructions
Start by heating 2 tablespoons of butter in a skillet over medium heat. Add the diced onion and green bell pepper and cook for about 6–7 minutes, stirring occasionally, until softened. Season with garlic powder, onion powder, salt, and pepper.
Remove the peppers and onions from the skillet and set aside.
Add the remaining tablespoon of butter to the same skillet and increase the heat to medium-high. Add the chopped Steak-umm and cook for just a few minutes until fully cooked. Season with your favorite steak seasoning.
The meat will be very greasy, so transfer it to a paper towel-lined plate and drain thoroughly. This step is important—removing the excess grease keeps your Stromboli from getting soggy.
Return the drained meat to the skillet and stir the peppers and onions back in. Let the mixture cool completely.
Lay out a sheet of parchment paper and roll the pizza dough into a large rectangle. Layer the provolone cheese evenly across the dough, leaving a small border around the edges.
Spread the cooled meat mixture over the cheese, then top with the shredded mozzarella.
While it bakes, prepare the au jus according to the package directions.
Let the Stromboli rest for a few minutes before slicing, then serve warm with au jus for dipping.
Tips for Success
- Drain the meat well – This is key to avoiding a soggy Stromboli
- Let the filling cool – Hot filling can make the dough harder to roll
- Don’t overfill – It’s tempting, but too much filling can cause it to burst
- Use parchment paper – Makes rolling and transferring so much easier
- Seal it tightly – Pinch seams and ends well to keep everything inside
Serving Suggestions
Serve with:
- French fries or seasoned potato wedges
- A simple side salad
- Extra dipping sauces like ranch or cheese sauce
Perfect for:
- Game day spreads
- Family dinner nights
- Weekend comfort food
Video
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Philly Cheesesteak Stromboli (Better Than Takeout!)
Ingredients
- 1 Refrigerated Pizza Crust
- 27 oz Steak-Umm Sliced Steak, thawed and chopped
- Steak Seasoning about 1-2 tsps
- 1 small Yellow Onion, Diced
- 1 small Green Bell Pepper, Diced
- 3 tbsp Salted Butter divided
- 1/8 tsp each Garlic Powder, Onion Powder, Salt and Pepper
- 12 Slices Provolone Cheese
- 8 oz Shredded Mozzarella Cheese
- Dried Parsley
- Sesame Seeds
- 1 Au Jus Packet + 1 Cup of Water
Instructions
- Heat 2 tablespoons of butter in a skillet over medium heat. Add diced onion and bell pepper and cook for 6–7 minutes until softened. Season with garlic powder, onion powder, salt, and pepper. Remove and set aside.
- Add remaining tablespoon of butter to the skillet and increase heat to medium-high. Add chopped Steak-umm, season with steak seasoning and cook for 3–4 minutes until fully cooked.
- Transfer meat to a paper towel-lined plate and drain thoroughly to remove excess grease.
- Return meat to skillet, add peppers and onions back in, stir to combine, and allow mixture to cool completely.
- Roll pizza dough into a large rectangle on parchment paper. Layer provolone cheese evenly, leaving a small border around edges.
- Spread meat mixture over the cheese, then top with shredded mozzarella.
- Using parchment paper, roll into a log shape. Pinch seams and ends tightly to seal.
- Transfer to baking sheet. Brush top with melted butter, sprinkle with parsley and sesame seeds, and cut slits in the top.
- Bake at 425°F / 220°C for 20 minutes, or until golden brown.
- Prepare au jus according to package directions. Let Stromboli rest 5 minutes before slicing and serve with au jus.
Notes
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the air fryer at 350°F for a few minutes until heated through and crispy
- Can be frozen—wrap tightly, thaw in the fridge, then reheat in the air fryer
FAQ
- Can I use real steak instead of Steak-umm? – Yes! Thinly sliced ribeye or sirloin works great and gives it an even more authentic flavor.
- How do I keep it from getting soggy? – Make sure to fully drain the grease from the meat and let the filling cool before assembling.
- Can I make this spicy? – Absolutely! Add sliced jalapeños or use pepper jack cheese for some heat.
- Can I make this ahead of time? – You can assemble it ahead and refrigerate until ready to bake.
- What’s the best way to reheat it? – The air fryer is the best option for getting that crispy crust back.
