Mozzarella Cheesesteak Stromboli

Ingredients

For the dough

1 lb store-bought pizza dough (or homemade)

Flour, for dusting

For the filling

1 lb ribeye or sirloin steak, thinly sliced

1 large onion, thinly sliced

1 green bell pepper, thinly sliced

4 cloves garlic, minced

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tbsp olive oil

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and black pepper, to taste

For assembly

1 egg

1 tbsp water

Marinara sauce (for dipping)

Instructions

Preheat the oven:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cook the filling:

Heat olive oil in a skillet over medium-high heat. Add sliced steak and cook until browned. Season with salt and pepper. Remove and set aside.

In the same pan, cook onion and bell pepper until softened. Add garlic, Italian seasoning, and red pepper flakes, cooking for about 30 seconds. Return steak to the pan and mix well. Let cool slightly.

Prepare the dough:

Lightly flour a surface and roll out the pizza dough into a large rectangle (about 10×14 inches).

Add filling and cheese:

Spread the steak and veggie mixture evenly over the dough, leaving a border around the edges. Sprinkle mozzarella and Parmesan evenly on top.

Roll the stromboli:

Starting from one long side, roll the dough tightly into a log. Pinch the seams and ends to seal. Place seam-side down on the baking sheet.

Egg wash:

Whisk egg with water and brush over the top of the stromboli. Cut a few small slits on top to allow steam to escape.

Bake:

Bake for 20–25 minutes, or until golden brown and cooked through.

Serve:

Let cool slightly, then slice and serve with marinara sauce for dipping.