This Mozzarella Cheese Steak Stromboli is like a culinary hug, wrapping you in layers of tender ribeye, vibrant peppers, and ooey-gooey cheese all encased in a golden, crispy dough. From the very first bite, you’ll get that satisfying crunch giving way to a symphony of flavors: juicy, savory meat meets sweet, caramelized onions and colorful bell peppers, then drenched in a luscious marinara sauce that ties everything together. I remember the first time I rolled out that ball of pizza dough—my kitchen smelled like an Italian trattoria, and I felt a surge of excitement seeing the ingredients come together. This stromboli isn’t just a meal; it’s an experience that transforms an ordinary weeknight into a mini celebration of comfort food.
Whether you serve this as a relaxed family dinner or impress a crowd at a weekend gathering, its appeal is universal. It’s classified as an intermediate recipe, so you’ll get to flex your kitchen skills without feeling overwhelmed. In about 20 minutes of prep time and a 30-minute bake, plus a brief 5-minute cool-down phase, you’ll have a 600-calorie masterpiece to slice and share. Perfect for lunch boxes, game-day spreads, or an indulgent dinner paired with a crisp salad, this stromboli brings the soul of pizza and the heart of a steakhouse right to your table. So grab your rolling pin, dust that countertop with flour, and let’s dive into this recipe that promises both simplicity and satisfaction.
KEY INGREDIENTS IN MOZZARELLA CHEESE STEAK STROMBOLI
Everything starts with quality components. Each ingredient plays its part, from building the foundation with dough to layering pops of color and flavor. Here’s what you’ll need:
- Pizza dough
This soft, elastic base stretches into the perfect canvas for stuffing. It browns beautifully in the oven, creating a golden crust that holds all the ingredients together.
- Ribeye steak
Known for its marbling and tenderness, thinly sliced ribeye provides juicy, beefy richness that contrasts delightfully with melted cheese and vegetables.
- Olive oil
A drizzle of this fruity, heart-healthy fat helps cook the steak and vegetables evenly, adding a subtle Mediterranean touch.
- Onion
When sliced and sautéed, onions bring a hint of natural sweetness and a tender bite that complements the savory steak.
- Green bell pepper
Crisp and slightly grassy, green peppers add freshness and a crunchy texture after a quick sauté.
- Red bell pepper
Sweeter than its green counterpart, the red pepper offers vibrant color and a gentle sweetness that balances the dish.
- Mozzarella cheese
This cheese is famous for its gooey stretch and mild flavor, coating every bite in creamy, molten goodness.
- Marinara sauce
A rich tomato-based sauce seasoned with herbs, it binds the filling and adds a tangy layer that enhances depth.
- Garlic powder
A convenient shortcut to infuse a punch of garlic flavor without the fuss of mincing fresh cloves.
- Dried oregano
Sprinkled into the sauce and on top of the stromboli, it brings an earthy, aromatic note that’s quintessentially Italian.
- Salt and pepper
Simple seasonings that elevate all other flavors, ensuring each element shines.
- Egg
Beaten and brushed over the dough as an egg wash, it gives the crust a glossy, golden finish.
- Flour
Used for dusting your work surface so the dough doesn’t stick, allowing you to roll it out smoothly.
HOW TO MAKE MOZZARELLA CHEESE STEAK STROMBOLI
Time to roll up your sleeves and bring this stromboli to life. These steps will guide you through each stage, ensuring you nail every technique from searing to rolling.
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside to be ready when your stromboli is assembled.
2. On a lightly floured surface, roll out the pizza dough into a rectangle measuring about 12×16 inches. This ensures an even thickness and enough area to layer all your fillings.
3. In a skillet over medium-high heat, add the olive oil. Once it shimmers, add the thinly sliced ribeye steak. Season with salt, pepper, and garlic powder. Cook for 4–5 minutes until the edges brown and the meat is just cooked through, then remove and set aside.
4. Using the same skillet, add the onions, green bell pepper, and red bell pepper. Sauté for 4–5 minutes until the vegetables soften and their natural sugars emerge. Transfer to a plate and let cool slightly.
5. Spread ½ cup of marinara sauce over the rolled-out dough, carefully leaving a 1-inch border around the edges to help seal the stromboli.
6. Evenly distribute the cooked steak over the sauce, followed by the sautéed vegetables. Finish by sprinkling the shredded mozzarella cheese over the top for that irresistible, melty layer.
7. Starting from one of the long edges, roll the dough like a jelly roll, tucking in the sides as you go to encase the filling completely. Pinch the seams and both ends firmly to seal and prevent leaks.
8. Place the stromboli seam-side down on the prepared baking sheet. Brush the top with the beaten egg for that glossy shine, then sprinkle with dried oregano and a bit more mozzarella if you’re feeling extra indulgent.
9. Bake in the preheated oven for 25–30 minutes, or until the crust turns golden brown and feels firm to the touch, indicating the dough is cooked through.
10. Remove from the oven and let the stromboli rest for a few minutes before slicing. This helps the cheese set slightly. Serve with the remaining marinara sauce in a small bowl for dipping.
SERVING SUGGESTIONS FOR MOZZARELLA CHEESE STEAK STROMBOLI
After investing time in creating this beauty, you’ll want to showcase it in all its glory. A well-presented stromboli not only looks impressive but enhances the eating experience. Consider pairing it with complementary sides, contrasting textures, and garnishes that elevate every slice. Whether you’re serving it at a casual family dinner or bringing it to a potluck, these suggestions ensure your creation gets the spotlight it deserves. Don’t shy away from creativity—mix and match flavors to suit your mood or the season!
- Classic marinara dip
Serve warmed marinara sauce alongside each slice. A small ramekin of rich, herby sauce adds a tangy contrast and makes every bite feel like a pizza-stromboli hybrid.
- Crisp garden salad
Offer a side of mixed greens tossed with a light vinaigrette. The freshness and acidity cut through the richness of cheese and meat, balancing the plate.
- Garlic butter drizzle
Melt butter with minced garlic and fresh parsley, then drizzle over the stromboli after baking. This adds an extra layer of savory indulgence and makes the crust shine.
- Pickled vegetable medley
Provide a small side of quick-pickled cucumbers, carrots, or onions. The vinegary crunch harmonizes beautifully with the warm, melty interior.
HOW TO STORE MOZZARELLA CHEESE STEAK STROMBOLI
Leftovers can be just as delightful as the fresh-baked original—if stored properly. Keeping your stromboli at its best involves maintaining the crust’s crispness while preserving the juicy filling. Below are some tried-and-true strategies to ensure quality and flavor, whether you’re stashing slices in the fridge for a next-day lunch or freezing portions for a quick meal later on. Proper storage also helps prevent sogginess and extends shelf life so nothing goes to waste.
- Refrigeration Method
After the stromboli has cooled completely, wrap individual slices or the entire loaf tightly in plastic wrap or aluminum foil. Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for about 10–15 minutes to revive the crust.
- Freezing Technique
Wrap the cooled stromboli loaf in a layer of plastic wrap, then a layer of foil for extra protection against freezer burn. Label and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in a preheated oven at 375°F until warmed through.
- Airtight Container Storage
Place slices in a shallow, airtight container, separating layers with parchment paper to avoid sticking. This method keeps moisture at bay and is ideal for busy weeks when you’ll be grabbing slices for easy meals.
- Make-Ahead Prep
Assemble the stromboli up to the point of brushing with egg wash. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, brush with egg, add herbs and cheese, then follow the usual baking instructions.
CONCLUSION
What a journey this Mozzarella Cheese Steak Stromboli has taken us on! We started by stretching out that soft pizza dough, searing ribeye until it was tender and flavorful, then layering it with sweet, sautéed peppers and onions. A blanket of marinara and mozzarella tied it all together, and that final egg wash gave the crust its golden glow. From mixing ingredients on a floured countertop to the joyous moment when you slice into the finished loaf, every step is filled with anticipation and satisfaction. Now, with clear instructions fresh in your mind, feel free to print this article and keep it in your recipe binder for easy reference. You’ll also find a FAQ section below to troubleshoot any questions you might have as you dive into this intermediate-level adventure.
Whether you’re planning a cozy dinner for two, aiming to wow guests at a casual gathering, or simply craving a twist on pizza night, this stromboli is your ticket to Italian-American comfort. I hope this recipe brings as much delight to your table as it has to mine and my family’s over the years. If you give it a try, please drop a comment and share your experience: did the crust turn out perfectly golden? Did you customize the filling to suit your taste? Any questions about technique or ingredients? Your feedback, tips, and questions help this cooking community grow and ensures everyone can enjoy the perfect blend of juicy steak and melty cheese wrapped in a golden crust. Happy baking!
Mozzarella Cheese Steak Stromboli
Description
Enjoy a mouthwatering combination of tender ribeye steak, vibrant peppers, and gooey mozzarella wrapped in a golden crust. Perfect for any pizza lover!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
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On a lightly floured surface, roll out the pizza dough into a rectangle measuring approximately 12x16 inches.
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In a skillet over medium-high heat, add the olive oil. Once hot, add the thinly sliced ribeye steak. Season with salt, pepper, and garlic powder. Cook for about 4-5 minutes until browned. Remove the steak from the skillet and set aside.
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In the same skillet, add the onions, green bell pepper, and red bell pepper. Sauté for about 4-5 minutes until they become soft and fragrant. Remove from heat and set aside.
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Spread ½ cup of marinara sauce over the rolled-out pizza dough, leaving a 1-inch border around the edges.
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Evenly distribute the cooked steak over the marinara sauce, followed by the sautéed vegetables. Sprinkle mozzarella cheese over the top.
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Starting from one of the long edges, carefully roll the dough like a jelly roll, encasing the filling inside. Pinch the seams and ends to seal the stromboli.
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Place the stromboli seam-side down on the prepared baking sheet. Brush the top with the beaten egg, and sprinkle with dried oregano and a little extra mozzarella cheese if desired.
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Bake in the preheated oven for 25-30 minutes, or until golden brown and the dough is cooked through.
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Remove from the oven and let cool for a few minutes before slicing. Serve with the remaining marinara sauce for dipping.
Note
- You can substitute the ribeye steak with thinly sliced flank steak or other tender beef cuts.
- Customize the stromboli with additional veggies or swap mozzarella for another cheese like provolone or cheddar.
- Stromboli can be prepared in advance and stored in the fridge. Simply bake when you're ready.
- Experiment with adding different herbs or spices to the marinara sauce for extra flavor.
