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Philly Cheesesteak Stromboli

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Author: Colleen Kennedy


  • Pizza Dough homemade or from your local pizza place
  • 1/2 a large Vidalia onion optional
  • 2 TBS butter
  • 12 oz of chipped steak** or Steak-umm's
  • American or Provolone cheese
  • Salt & pepper
  • Pizza sauce


  • Preheat oven to 400 degrees.
  • Lightly grease a large baking sheet.
  • Saute your onions in the butter until golden, set aside.
  • Cook your meat just until done, season with salt and pepper.
  • Work your dough gently into a rectangle shape. I find quickly turning it (like a steering wheel) and allowing the dough's own to weight stretch it into a rectangular shape while it hangs briefly, works for me.
  • Once dough is shaped to your liking. place it on a large piece of parchment or waxed paper.
  • Season the inside area if the dough with a bit of salt and pepper,
  • Scatter your fried onions over-top the dough, keeping 1/2 inch or so of the perimeter of the pizza dough bare.
  • Place the steak slices across the stromboli top, allowing for a 1/2 inch bare perimeter of dough.
  • Season with salt & pepper.
  • Place slices of American or Provolone atop the steak.
  • Gently begin to roll (from the long edge) until you form a stromboli. Pinch seam and ends closed.
  • Bake for 25-30 minutes or until the top is golden brown and crisp.
  • Allow the stromboli to sit for a few minutes, then slice into pieces and serve with pizza sauce for dipping.


My farmers market sells very thin sliced steak that they call chipped steak. I live in the suburbs of Philly, so a lot of places sell that type of thin-slices steak. You can use the frozen Steak-umm brand or you can but a Ribeye, place it in the freezer for 30 minutes and slice it very thin.
I personally like American cheese for this.
If this sounds like too much food, simply halve the recipe and only use half of your dough. You can make my DELICIOUS Loaded Garlic Knots with the rest of the dough!
If you are into peppers, saute some to add to your stomboli...same goes for mushrooms. However make sure they are not too wet. If you have wet ingredients the innards of the stromboli will be a bit doughy. Which is fine if you like that.