Philly Cheesesteak Stromboli (Golden, Cheesy, and Packed with Steak)

If you’re craving Philly cheesesteak flavor but want something fun, shareable, and wildly easy, this Philly Cheesesteak Stromboli is the move. You take refrigerated pizza dough (the best shortcut), load it up with chopped sirloin steak, sautéed peppers and onions, mozzarella, and a drizzle of creamy Parmesan-peppercorn dressing, then roll it into a log and bake until the outside turns golden and crisp.

The result is part cheesesteak, part pizza-night energy, and totally perfect for weeknights, game days, or anytime you want a dinner that feels like a treat without requiring a ton of prep.

Why I Love This Recipe

• Ready fast (35 minutes start to finish)
• Uses pizza dough so there’s no homemade crust stress
• Cheesy, steak-packed filling that slices clean and feeds a crowd
• Great for dipping (hello, extra dressing or marinara)
• Leftovers reheat well and make an amazing next-day lunch

Philly Cheesesteak Stromboli

Golden baked stromboli stuffed with sirloin steak, peppers, onions, mozzarella, and Parmesan-peppercorn dressing.

Prep: 15 min | Cook: 20 min | Total: 35 min

Servings: 4 servings

Ingredients

• 1 (13.4 oz) refrigerated pizza dough
• 2 cups shredded mozzarella cheese, divided
• 1½ lb grilled sirloin steak, roughly chopped
• Olive oil, for sautéing
• 1 medium onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1½ tsp dried Italian seasoning, divided
• 1 tsp garlic salt
• Black pepper, to taste
• ⅓ cup Parmesan-Peppercorn salad dressing
• 1 Tbsp butter, melted
• 2 Tbsp grated Parmesan cheese

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper or a silicone baking mat.
2. In a skillet over medium heat, sauté onion and green bell pepper in olive oil. Season with 1 teaspoon Italian seasoning, garlic salt, and black pepper. Cook 3-5 minutes until softened. Remove from heat.
3. Press pizza dough into a 12 x 16-inch rectangle on a lightly floured surface.
4. Sprinkle half of the shredded mozzarella evenly over the dough.
5. Layer chopped steak over the cheese, then top with sautéed onion and peppers.
6. Drizzle Parmesan-Peppercorn dressing over the filling and sprinkle with remaining mozzarella.
7. Starting with the widest edge, roll the dough tightly into a log, ending seam-side down. Transfer to the prepared sheet pan.
8. Brush top and sides with melted butter. Sprinkle with remaining 1/2 teaspoon Italian seasoning, additional garlic salt to taste, and grated Parmesan cheese.
9. Bake for 18-20 minutes until golden brown. Rest for 5 minutes before slicing and serving.

Nutrition

• Calories: 780 calories
• Fat: 42 g
• Carbs: 40 g
• Protein: 55 g

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Ingredients

• 1 (13.4 oz) refrigerated pizza dough
• 2 cups shredded mozzarella cheese, divided
• 1½ lb grilled sirloin steak, roughly chopped
• Olive oil, for sautéing
• 1 medium onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1½ tsp dried Italian seasoning, divided
• 1 tsp garlic salt
• Black pepper, to taste
• ⅓ cup Parmesan-peppercorn salad dressing
• 1 tbsp butter, melted
• 2 tbsp grated Parmesan cheese

Swaps and Notes

• No grilled sirloin? Use leftover steak, thinly sliced deli roast beef, or even cooked ground beef in a pinch.
• Cheese options: Provolone is classic for cheesesteaks—swap in provolone or do half provolone/half mozzarella.
• Add mushrooms: Sauté sliced mushrooms with the peppers and onions for extra cheesesteak vibes.
• Make it spicy: Add pickled jalapeños or a pinch of red pepper flakes in the veggie sauté.
• Dressing substitute: If you don’t have Parmesan-peppercorn, use ranch mixed with a little grated Parmesan and black pepper.

Step-by-Step Instructions

1. Preheat: Heat oven to 425°F and line a sheet pan with parchment paper or a silicone baking mat.
2. Sauté veggies: In a skillet over medium heat, sauté onion and bell pepper in olive oil. Season with 1 tsp Italian seasoning, garlic salt, and black pepper. Cook 3–5 minutes until softened. Remove from heat.
3. Shape dough: On a lightly floured surface, press pizza dough into a 12 x 16-inch rectangle.
4. Cheese layer: Sprinkle half the mozzarella evenly over the dough.
5. Add filling: Layer chopped steak over the cheese, then top with sautéed onions and peppers.
6. Drizzle + more cheese: Drizzle Parmesan-peppercorn dressing over filling and sprinkle with remaining mozzarella.
7. Roll: Starting from the widest edge, roll tightly into a log. Place seam-side down on the prepared sheet pan.
8. Top it: Brush with melted butter. Sprinkle with remaining ½ tsp Italian seasoning, extra garlic salt to taste, and grated Parmesan.
9. Bake: Bake 18–20 minutes until golden brown. Rest 5 minutes before slicing.

Tips for Success

• Don’t overfill. It’s tempting, but too much filling makes rolling hard and can cause leaks.
• Roll tight and seal well. Pinch the seam and tuck the ends under so cheese stays inside.
• Let it rest before slicing. Five minutes helps the cheese set so you get clean slices.
• Use a serrated knife for neat cuts without squishing the stromboli.
• Slice for serving, keep whole for baking. Cutting before baking can dry it out.

Serving Suggestions and Pairings

This stromboli is rich, cheesy, and savory—so it’s best with fresh, crunchy sides:

• Pair it with Easy Homemade Caesar Salad with Chicken to balance the cheese with crisp romaine and a tangy dressing bite.
• For game day spreads or casual gatherings, add Easy Classic Pasta Salad for Any Gathering—it’s an easy make-ahead side that feeds a crowd.
• If you want to round out lunches for the week, throw in something handheld like The Ultimate Turkey Club Wrap for Easy Lunches to keep variety in the fridge.

Dipping ideas: extra Parmesan-peppercorn dressing, warm marinara, or even a little spicy mayo if you like it bold.

Nutritional Information (Per Serving)

Approximate per serving (based on 4 servings):

• Calories: 780
• Fat: 42 g
• Carbohydrates: 40 g
• Protein: 55 g

Storage and Leftover Tips

• Refrigerate: Store slices in an airtight container for up to 3 days.
• Reheat: Best in the oven or air fryer at 350°F until warmed through (keeps the crust crisp).
• Freeze: Wrap slices tightly and freeze up to 2 months. Reheat from thawed for best texture.
• Lunch win: Cold slices are surprisingly good, but warming them brings the cheese back to life.

More Recipes You Will Love

If this cheesy, crowd-pleasing dinner is your style, keep the momentum going:

• Fettuccine Alfredo: The Creamy Pasta That Became a Comfort Food Favorite
• Easy Classic Pasta Salad for Any Gathering
• Easy Homemade Caesar Salad with Chicken
• Make-Ahead Breakfast Burritos: The Freezer-Friendly Morning Game Changer
• The Ultimate Turkey Club Wrap for Easy Lunches

Final Thoughts

This Philly Cheesesteak Stromboli is everything you want in a quick comfort dinner: crispy golden crust, juicy steak, sautéed peppers and onions, and melty cheese in every bite. It’s easy enough for weeknights but fun enough for sharing—especially when you set it out with dipping sauce and watch it disappear.

If you make it, tell me how you customized yours—provolone instead of mozzarella, added mushrooms, extra peppery dressing? And if you want more easy dinners that feel like a treat, follow along for more.