This scrumptious gooey family-style Mozzarella Cheesesteak Stromboli makes the perfect budget friendly meal. Filled with grilled steak, peppers and onion, it's perfect for stretching leftover grilled steak into another meal. Save money and time and feed a family of four a stromboli feast in 30 minutes.
Easy Mozzarella Cheesesteak Stromboli Recipe
We’re all mindful of how we spend money these days, especially with a hungry family to feed. Because of this, I find it helpful when grilling any variety of meats to prepare more than we need for our meal, so we can have a “round 2″ meal another day. Not only does it save money in the long run, but precious family time as well. Grilled sirloin can easily be repurposed into a completely different meal. Roll it up in pizza dough, then top with crisp cooked bell peppers and onions, and of course, gooey mozzarella cheese. While the stromboli bakes, toss together a salad filled with your choice of leafy greens and fresh crispy vegetables and you can have a perfect pairing on the table in around 30 minutes.
How to Make the Best Mozzarella Cheesesteak Stromboli Recipe
Family style Stromboli's speed up preparation and you can divide them according to how many serving are needed. Whether you serve them as a meal, small bite, or game day snack.
- Ingredients you'll need to make homemade Mozzarella Cheesesteak Stromboli: Refrigerated pizza dough (i.e. Pillsbury Classic) shredded mozzarella cheese, grilled sirloin steak, olive oil, sliced onion and green bell pepper, garlic salt, dry Italian seasoning, black pepper or red pepper flakes, Parmesan peppercorn salad dressing or similar, melted butter to brush the top and grated Parmesan cheese.
- Kitchen gadgets you'll need: A large sheet pan, sharp knife and chopping board, a skillet and large spoon, cheese grater, measuring cups and spoons, a pastry brush and mixing bowl.
- This cheesesteak stromboli is made with previously grilled steak. It's important that it not be overcooked to start with or it could be dry once assembled and baked in the pizza dough. It should also be cooled.
- If you're unable to find Parmesan peppercorn salad dressing you can use a bottled Caesar dressing, creamy Italian dressing or any similar dressing with the same flavor profile.
- You can slice this stromboli into thinner pieces and serve it as a small bite or in larger portions for a casual dinner. Pair it with a wedge salad or cucumber tomato onion salad and Parmesan rosemary roasted potatoes for a complete meal.
- Store leftover Mozzarella Cheesesteak Stromboli chilled for up to 2 days. Reheat gently in the microwave.
More Southern Style Stromboli Recipes to Make
Family style strombolis are a regular on our dinner menu. More stromboli recipes you may like to try:
- Chicken Bacon Ranch Stromboli featuring the triple threat flavor combination that always satisfies.
- Italian Sausage Stromboli that can be made with sweet or spicy Italian sausage.
- Sunrise Stromboli is stuffed with all of our breakfast favorites for a tasty way to start the day.
- Chicken Parmesan Stromboli can be made using rotisserie chicken or breaded chicken tenders.
- Classic Stromboli from The Food Charlatan.
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Helpful Kitchen Items:
Mozzarella Cheesesteak Stromboli
- 1 13.4 oz Pillsbury classic pizza dough refrigerated
- 2 cups shredded mozzarella cheese divided
- 1½ lb grilled sirloin steak roughly chopped
- Olive oil
- 1 medium onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 ½ teaspoon dried Italian seasoning divided
- 1 teaspoon garlic salt
- Black pepper to taste
- ⅓ cup prepared Parmesan-Peppercorn salad dressing See Cook's note
- 1 tablespoon butter melted
- 2 tablespoon grated Parmesan cheese
- Preheat the oven to 425°F. Line a standard baking sheet with parchment paper or a silpat.
- In a skillet, saute the onion and bell pepper in a couple of drizzles of olive oil. Season with 1 teaspoon of dry Italian seasoning, garlic salt and black pepper to your taste. Saute for 3-5 minutes until softened.
- Press the pizza dough into roughly a 10 x 13 inch rectangle. Top with half of the shredded cheese.
- Arrange the chopped steak over the cheese and top with the cooked onion and pepper.
- Drizzle with ⅓ cup Parmesan-Peppercorn dressing, then top with the remaining shredded cheese.
- Begin rolling starting with the widest edge ending seam side down. Place seam side down on the parchment paper.
- Brush the top and sides with melted butter. Season the top with ½ teaspoon dry Italian seasoning and garlic salt to your taste. Sprinkle with 2 tablespoon grated Parmesan cheese.
- Place into the oven and bake for 16-18 minutes until golden. Rest for 5 minutes before slicing.
Mix ⅓ cup Ranch dressing with 2 tablespoon grated Parmesan cheese and ½ teaspoon freshly ground black pepper.
Hello Melissa, just wondering .. can you freeze precooked ? How well does it hold up after thawing ?
Hi Sherri, it's a great question, but I think it would freeze better after baking. Bake it, cool completely, wrap then freeze. Reheat from frozen in a 350°F oven until heated through. You may need to lay foil on top to prevent over browning.
Melissa, how many times do you roll this? Looks good!
I can honestly say, I've never counted. Maybe 3 or 4 times?
Thank you,picking up the pizza dough today!
Made this for the second time tonight and it is great. I added mushrooms this time and it was yummy. I use my homemade pizza dough, and also made a pizza so dinner for tomorrow I swear also done. Thank you for the great recipe.
Love it, thanks so much!
Denise CILIBERTI ROCCHIO
Mad this for dinner and it was a hit. Definitely will be a repeat. Lol
I'm so happy you enjoyed it, thank you!
Hi Melissa....is this rolled up like a jelly roll? Love your recipes....
Hi Sue, yes it is. The refrigerated pizza dough actually cooks up best as it's designed to bake through easily. Should you choose to use homemade, make sure it's rolled thin so it will bake in the middle. Thanks so much!
Trying this now for Easter dinner since it is just my son and I. I used a little bit of Velveeta Queso Blanco on the bottom and Mozzerella on top. I wanted to use an actual Pizza crust but Publix was out of stock. They make them fresh. Results coming in 30 minutes!
Hi Melissa, I do this for lunch today it was amazing ! My husband fell in love with this ! Thank you for sharing your wonderfull recipes! Greeting from France.
Hi Martine, thanks so much for visiting from France! I'm delighted you and your husband enjoyed this, it's my pleasure.
This recipe was great and will make again for my family, great idea
So happy you enjoyed this one!
Oh this sounds too good will be making this one!! Thanks!!
Such a great stromboli recipe. Looks irresistible!!! I MUST give these a try!
Thanks so much!
Did you cook the sirloin first or will it cook in the oven for 15-18 minutes
Yes, the steak should be grilled to your taste. I typically over-cook for one meal and tuck enough steak away in the fridge to make this a day or so later. That way, since the steak is chilled it will gently reheat while the dough bakes and won't be over cooked.
This looks great Melissa! Will definitely try this out this weekend with my daughter.
Thank you Dana, hope you both enjoy ☺