Philly Cheesesteak Stromboli Bake

Recipe Name: Philly Cheesesteak Stromboli Bake
Total Time: 1 hour 15 minutes (30 minutes active, 45 minutes baking)
Difficulty Level: Medium (multi-step assembly, but straightforward techniques)
Serves: 6-8 people generously

The Story of a Sandwich, Transformed

The Philly cheesesteak is a legend—a symphony of thinly sliced beef, melted cheese, and caramelized onions on a hoagie roll. But what happens when you liberate those iconic flavors from the confines of the bread and reimagine them as a shareable, baked masterpiece? You get this Philly Cheesesteak Stromboli Bake. This recipe deconstructs the classic sandwich and rebuilds it into a golden, bubbly, family-style casserole that’s part stromboli, part casserole, and entirely irresistible. It captures the essence of the original—the savory beef, the sweet peppers and onions, the gooey provolone—and presents it in a new, wonderfully messy format perfect for game day, a casual dinner party, or a satisfying weekend feast.

Ingredients

For the Filling:

1 ½ lbs (680g) ribeye steak, partially frozen for easier slicing (or top sirloin)
2 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
8 oz (225g) white mushrooms, thinly sliced
3 cloves garlic, minced
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 tablespoon Worcestershire sauce
½ teaspoon smoked paprika (optional)

For the Assembly:

1 lb (453g) pizza dough, store-bought or homemade, thawed if frozen
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 tablespoon grated Parmesan cheese (for dough)
12 slices provolone cheese
8 slices white American cheese (or an additional 6 slices provolone)
¼ cup (25g) shredded mozzarella cheese (for topping)

For Serving (Optional):

Cheez Whiz or extra warmed cheese sauce
Hot pepper relish or cherry pepper spread
Chopped fresh parsley

Essential Equipment

9×13 inch baking dish
Large skillet or cast-iron pan
Sharp chef’s knife or meat slicer
Rolling pin
Pastry brush
Measuring spoons and cups

Instructions: A Step-by-Step Flavor Journey

Phase 1: Prep & Sear the Steak (Time: 15 minutes | Intensity: High)

The Slice: The key to an authentic texture is paper-thin meat. Place your partially frozen steak on a cutting board. Using a very sharp knife, slice it against the grain into the thinnest strips possible. Pat the strips completely dry with paper towels—this ensures a good sear, not a steam.
The Sear: Heat 1 tablespoon of olive oil in your largest skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the steak strips in a single layer. Season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Sear for just 60-90 seconds per side, until browned but not cooked through. Transfer to a clean bowl. The goal is flavor, not doneness; it will finish cooking in the bake.

Phase 2: Sauté the Veggies (Time: 12 minutes | Intensity: Medium)

Caramelize: In the same skillet (with those delicious beef bits), add the remaining 1 tablespoon of oil. Reduce heat to medium. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 6-8 minutes until they have softened and started to caramelize.
Finish: Add the mushrooms and cook for another 4-5 minutes until they release their moisture and brown. Stir in the minced garlic, Worcestershire sauce, smoked paprika (if using), and the remaining salt and pepper. Cook for 1 more minute until fragrant. Remove from heat.

Phase 3: Assemble the Stromboli Bake (Time: 18 minutes | Intensity: Medium)

Prepare the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the pizza dough into a large rectangle, roughly 15×11 inches. It should be just larger than your 9×13 baking dish. Carefully transfer the dough to the un-greased dish, letting the excess drape over the sides.
The Cheese Foundation: Lay 6 slices of provolone cheese evenly over the bottom of the dough in the dish.
Build the Layers: Spread the entire vegetable mixture evenly over the cheese. Top with the seared steak strips. Now, layer the remaining 6 slices of provolone and all the American cheese over the steak.
The Dough Lid: Fold the overhanging dough edges up and over the filling, pinching it together in the center to form a sealed, rustic “crust.” It’s okay if some filling peeks through in spots—this adds charm.
The Golden Glaze: In a small bowl, mix the melted butter with the garlic powder. Use a pastry brush to generously coat the entire top of the dough. Sprinkle with the tablespoon of grated Parmesan.

Phase 4: Bake to Perfection (Time: 45 minutes | Intensity: Low)

Place the baking dish on the middle rack of your preheated oven. Bake for 40-45 minutes. You’re looking for the crust to be deeply golden brown, firm to the touch, and for visible cheese to be bubbling vigorously around the edges. For an extra-golden top, you can broil for the final 1-2 minutes, but watch it like a hawk.

Phase 5: The Critical Rest & Final Reveal (Time: 15 minutes)

Rest: This is the hardest but most crucial step. Remove the bake from the oven and let it rest, still in the dish, on a wire rack for at least 10-15 minutes. This allows the molten cheese and filling to settle, ensuring you get clean slices instead of a delicious but messy lava flow.
Serve: Sprinkle the top with the shredded mozzarella and chopped parsley for a fresh, colorful finish. Using a sharp serrated knife, slice into hefty squares. Serve directly from the dish, offering Cheez Whiz or hot relish on the side for the ultimate, authentic Philly experience.

Chef’s Notes for the Perfect Bake

Meat Shortcut: For ultimate convenience, ask your butcher to shave ribeye for you, or use very thin-sliced “sandwich steaks” from the grocery store.
Dough Tips: Let refrigerated dough sit at room temperature for 30 minutes before rolling for easier handling. A homemade dough will provide a superior, chewier crust.
Cheese Philosophy: The combination of provolone (for its sharp, melty quality) and American (for its creamy, velvety sauce texture) is classic. Feel free to use all provolone, or add a handful of shredded mozzarella to the mix.
Make-Ahead: You can cook the steak and veggie filling up to 2 days ahead and store it covered in the fridge. Assemble with cold filling; you may need to add 5-7 minutes to the bake time.
Leftovers & Reheating: Leftovers reheat beautifully. Cover with foil and warm in a 350°F oven for 15-20 minutes, or until hot. The microwave will work in a pinch but will soften the crust.

The Last Bite: A Culinary Celebration

This Philly Cheesesteak Stromboli Bake is more than the sum of its parts. It’s a communal dish that turns a handheld favorite into a centerpiece. The first slice reveals the glorious cross-section: layers of savory beef, glossy vegetables, and a cascade of melted cheese, all encased in a buttery, garlicky crust. It’s deeply satisfying, rich without being heavy, and delivers that familiar, beloved flavor profile in every forkful. It’s a testament to the idea that the best comfort food is often born from clever reinvention, and it guarantees empty plates and requests for the recipe.

Nutrition Information (Per serving, based on 8 servings)

Calories: ~620 kcal
Total Fat: 38g (Saturated Fat: 18g)
Cholesterol: 115mg
Sodium: 1120mg
Total Carbohydrates: 34g
Dietary Fiber: 2g
Sugars: 6g
Protein: 38g

Nutritional information is an estimate calculated using standard ingredients. Values will vary based on specific brands, ingredient modifications, and exact portion sizes.