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Mozzarella Cheese Steak Stromboli

Cheesy Mozzarella Cheese Steak Stromboli for Family Fun Nights

Enjoy the delightful Mozzarella Cheese Steak Stromboli, a perfect blend of flavors wrapped in flaky dough for your family fun nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 package Pizza Dough store-bought for convenience
For the Filling
  • 1 lb Ribeye or Sirloin Steak can substitute with grilled chicken or portobello mushrooms
  • 2 cups Mozzarella Cheese substitute with provolone for a sharper flavor
  • 1 cup Bell Peppers can substitute with mushrooms or spinach
  • 1 medium Onion can substitute with shallots
  • 2 tablespoons Olive Oil for sautéing
  • 1 teaspoon Garlic Powder or use fresh minced garlic for extra flavor
Optional Toppings
  • 1 tablespoon Oregano or Basil for added Italian flavor
  • 1 cup Marinara Sauce for dipping

Equipment

  • skillet
  • Baking Sheet
  • Rolling Pin
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and roll out the pizza dough into a large rectangle (14x10 inches).
  2. Heat olive oil in a skillet over medium-high heat, and sauté sliced steak, bell peppers, and onion for 5-7 minutes until browned and tender.
  3. Spread the sautéed mixture evenly over the dough, sprinkle mozzarella cheese, and roll tightly, sealing the edges.
  4. Place the rolled Stromboli seam-side down on a lined baking sheet, brush with olive oil, and bake for 20-25 minutes until golden brown.
  5. Let the Stromboli cool for 5 minutes before slicing and serve warm with marinara sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 10mg

Notes

Ensure the dough edges are sealed tightly to prevent leakage. Use a sharp knife for clean slices and avoid overstuffing for even cooking.

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