Description
This Philly Cheesesteak Stromboli is a delicious, savory handheld meal featuring a golden baked bread loaf stuffed with tender deli roast beef, sautéed bell peppers, onions, mushrooms, and melted provolone cheese. Spread with a garlic mayonnaise base and topped with butter, garlic salt, sesame seeds, and parsley, this stromboli offers a perfect combination of flavors and textures for a satisfying dinner or party appetizer.
Ingredients
Scale
Dough and Spread
- 1 loaf Rhodes Frozen White Bread, thawed
- ⅓ cup mayonnaise
- 1 teaspoon garlic powder
Vegetables
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- ½ cup mushrooms, sliced
Filling and Topping
- Deli roast beef slices (enough to cover dough surface)
- 6 slices provolone cheese
- 2 tablespoons butter, divided
- ⅛ teaspoon garlic salt
- ⅛ teaspoon sesame seeds
- ⅛ teaspoon dried parsley
Instructions
- Thaw Dough: Thaw frozen Rhodes bread dough according to package instructions until it has doubled in size, ensuring it’s soft and ready to roll out.
- Sauté Vegetables: In a skillet, melt 1 tablespoon butter over medium heat. Add diced green bell pepper, onion, and sliced mushrooms. Cook, stirring occasionally, until vegetables are softened and caramelized, about 5 to 7 minutes. Remove from heat and let cool.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Roll Dough: On a floured surface, roll the risen dough out into a 12 by 18-inch rectangle, forming the base for the stromboli.
- Apply Garlic Mayo: Mix mayonnaise with garlic powder until combined. Spread this mixture evenly over the dough, leaving a ½ inch border around the edges to allow for sealing.
- Layer Fillings: Arrange deli roast beef slices evenly over the garlic mayo. Spread the sautéed vegetables uniformly on top of the beef. Finish layering by placing six slices of provolone cheese over the vegetables.
- Roll and Seal Stromboli: Starting from the long side, carefully roll the dough like a jelly-roll, tucking the fillings in as you go to avoid spillage. Pinch the seam and the ends tightly to seal the stromboli completely.
- Prepare for Baking: Transfer the stromboli seam-side down onto the prepared baking sheet. Melt the remaining 1 tablespoon of butter and brush it generously over the top of the rolled dough. Then, sprinkle the garlic salt, sesame seeds, and dried parsley evenly over the surface for added flavor and appearance.
- Bake: Place the stromboli in the preheated oven and bake for 15 to 20 minutes, or until the crust is golden brown and an internal temperature of 165°F (74°C) is reached to ensure proper cooking.
- Rest and Serve: Remove the stromboli from the oven and let it rest for 5 minutes. This helps the juices settle, preventing sogginess when sliced. Use a serrated knife to cut into slices and serve warm.
Notes
- You can customize the filling by adding other veggies like jalapeños or substituting roast beef with thinly sliced steak.
- Make sure to seal the edges tightly to prevent filling from leaking during baking.
- Resting the stromboli after baking improves slicing and flavor distribution.
- For a crispier crust, bake an additional 2-3 minutes, watching closely to avoid burning.
- Leftovers can be refrigerated for 2-3 days and reheated in the oven for best texture.
