"What do you get when you mix cheesesteak and stromboli? A match made in heaven — that's what! As you are well aware, Stromboli is very similar to a calzone, but the main difference is in the rolling."
Steak and Cheese Stromboli
Servings – 4
Prep Time – 12 Minutes
Cook Time – 30-40 Minutes
Ingredients:
1 pound frozen sliced sandwich steaks (approximately 10 steaks)
1 tablespoon vegetable oil
2 large red and green bell peppers, thinly sliced
1 medium onion, thinly sliced
salt and pepper, to taste
1 pound refrigerated pizza dough
8 ounces provolone cheese
4 ounces mozzarella cheese, shredded
1 large egg
1 teaspoon water
1 recipe of RI Style Marinara Sauce
Directions:
Preheat the oven to 400 degrees.
Heat a large nonstick skillet to medium-high.
Place 2 to 3 steaks in the pan at a time, then cook them for about 1 minute and 30 seconds on each side. Remove them from the pan, and set aside. Cook the remaining steaks in batches until they are all cooked.
In the same skillet on medium-high heat, add the vegetable oil.
Add the onions and peppers to the pan, and sprinkle them with salt and pepper. Sauté the peppers and onions for 2 to 3 minutes, until the onions are lightly browned.
On a piece of lightly floured parchment paper, roll out the pizza dough into a 15x10-inch rectangle.
Lay the sliced provolone cheese onto the dough, leaving about ½ inch of room on the sides. Top cheese with the cooked steak. Add the peppers and onions on top of the steak. Top with the shredded mozzarella cheese.
Fold in the sides of the dough, and then roll the dough up. Pinch the seams to seal. Make sure the Stromboli is seam-side down on the parchment paper. Place the parchment paper with the stromboli onto a baking sheet.
Combine the egg and the water in a small bowl, and beat until well combined. Brush the egg mixture over the dough.
Cut slits in the top of the dough, for the steam to release and to keep the dough from bubbling.
Bake the Stromboli in the preheated oven for 20 to 30 minutes, until golden brown.
If desired, add some mozzarella or Parmesan cheese on top, and cook for another 5 minutes. This step is completely optional.
Let stand for 10 minutes, then cut and serve with marinara dipping sauce.
Note:
You can also use leftover thinly sliced steak from yesterday's dinner. Or make a fresh steak the way you like and thinly slice it before adding it to the dough.
Nutrition:
Calories 944 / Total Fat 49.0 g / Saturated Fat 23.3 g / Trans Fat 1.1 g / Cholesterol 181.2 mg / Total Carbohydrates 67.1 g / Dietary Fiber 5.6 g / Total Sugars 6.2 g / Sodium 1,455.2 mg / Protein 56.1g
"One of the great things about this recipe is that it's really versatile and you can serve it for dinner, a snack, or even just an appetizer.
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.