Mozzarella Philly Cheesesteak Stromboli (Printer-Friendly)
A baked stromboli layered with grilled sirloin, mozzarella, sautéed peppers, and Parmesan accents.
# List of Ingredients:
→ Main Ingredients
01 -
13.4 oz refrigerated Pillsbury classic pizza dough
02 -
2 cups shredded mozzarella cheese, divided
03 -
1.5 lb grilled sirloin steak, roughly chopped
04 -
1 medium onion, thinly sliced
05 -
1 medium green bell pepper, thinly sliced
06 -
1/3 cup prepared Parmesan-Peppercorn salad dressing
07 -
1 Tbsp melted butter
08 -
2 Tbsp grated Parmesan cheese
→ Seasonings
09 -
1.5 tsp dried Italian seasoning, divided
10 -
1 tsp garlic salt
11 -
Black pepper, to taste
12 -
Olive oil, as needed for sautéing
# Preparation Steps:
01 -
Preheat oven to 425°F (218°C). Line a sheet pan with parchment paper or a Silpat.
02 -
In a skillet, heat olive oil and sauté sliced onion and bell pepper. Season with 1 tsp dried Italian seasoning, garlic salt, and black pepper to taste. Cook 3-5 minutes until softened.
03 -
Press pizza dough into a 12 x 16 inch rectangle. Evenly sprinkle with half of the shredded mozzarella cheese.
04 -
Layer chopped grilled sirloin over the mozzarella, then evenly spread sautéed onion and bell pepper mixture on top.
05 -
Drizzle the Parmesan-Peppercorn dressing over the filling, and sprinkle with remaining shredded mozzarella cheese.
06 -
Starting from the widest edge, tightly roll the dough into a log, finishing seam-side down. Transfer carefully onto the prepared sheet pan.
07 -
Brush melted butter over the top and sides. Sprinkle with the remaining 1/2 tsp dried Italian seasoning, garlic salt to taste, and 2 Tbsp grated Parmesan cheese.
08 -
Bake for 18-20 minutes until golden brown. Let rest 5 minutes before slicing.
# Additional Suggestions:
01 -
Allowing the stromboli to rest before slicing helps retain its juices and prevents filling from spilling.