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Mozzarella Cheesesteak Stromboli

Mozzarella Cheesesteak Stromboli

Course Main Course
Cuisine American, Italian
Keyword mozzarella-cheesesteak-stromboli
Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 33 minutes
Servings 4
Author Melissa Sperka


  • 1 13.4 oz Pillsbury classic pizza dough refrigerated
  • 2 cups shredded mozzarella cheese divided
  • lb grilled sirloin steak roughly chopped
  • Olive oil
  • 1 medium onion thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 1 1/2 tsp dried Italian seasoning divided
  • 1 tsp garlic salt
  • Black pepper to taste
  • cup prepared Parmesan-Peppercorn salad dressing See Cook's note
  • 1 Tbsp butter melted
  • 2 Tbsp 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 tsp 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 tsp dry Italian seasoning and garlic salt to your taste. Sprinkle with 2 Tbsp grated Parmesan cheese.
  • Place into the oven and bake for 16-18 minutes until golden. Rest for 5 minutes before slicing.


DIY Parmesan-Peppercorn ranch dressing:
Mix 1/3 cup Ranch dressing with 2 Tbsp grated Parmesan cheese and 1/2 tsp freshly ground black pepper.