Philly Cheesesteak Stromboli
"This is a variation of the recipe submitted by Chef #844314 for the Poor Boy Stromboli (http://www.recipezaar.com/304802). The SO absolutely loves those Dominos Philly Cheesesteak pizzas®, so I decided to modify Chef #844314's recipe to incorporate the flavors of the pizza. The outcome is, in my humble opinion, delicious! Sorry the picture came out a bit blurry, but you get the idea."
photo by godatemypoptart
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 refrigerated pizza crust
- 1⁄2 lb roast beef, sliced
- 1⁄2 lb provolone cheese, sliced
- 1 yellow onion, sliced
- 1⁄2 green pepper, chopped
- 1 (4 ounce) can sliced mushrooms
- 2 tablespoons butter
- 1 tablespoon butter, melted
- salt and pepper
directions
- Melt 2 tablespoons butter in large skillet and add sliced onions, salt and pepper. Saute for about 5 mins, just as they start to turn translucent.
- Add green pepper and saute for another 4-5 minutes.
- Add mushrooms and continue to saute for another 3-4 minutes then take off heat and set aside.
- Lay Pizza Crust out on Countertop and roll out so its about 1/4 inch thick all the way around and square in shape.
- Layer cheese on pizza crust leaving about 2 inches from each side.
- Layer roast beef leaving same amount of space on each side.
- Layer onions, peppers, and mushrooms onto roast beef, again leaving 2 inches on each side.
- Starting at the edge closest to you, start to roll the dough tightly until all the toppings are enclosed in the middle, and seal the seam along the bottom and on the ends by pinching the dough together.
- Brush the top of the dough with the melted butter, and cut a few slits in the top of the dough to let moisture escape.
- Put loaf on baking pan and bake at 350 degrees for about 35 minutes, or until golden brown on top.
- Let stand about 10 minutes before cutting to keep the cheese from running out all over the place.
- Enjoy!
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Reviews
-
Very good. I used homemade whole wheat crust which worked great. I think it needed just a bit more seasoning, especially since the filling was rolled up so you got a bit more bread in each bite than usual. Next time, I think I will cook the meat with the veggies for more flavor and perhaps brush the pizza dough with a little garlic and olive oil/butter. Thanks for sharing! -
This was really good! I used a can of Pillsbury pizza crust for the dough. Next time i think I will try the fresh mushrooms and garlic butter that other reviewers have suggested. We couldn't wait 10 minutes for it to rest so we ate it with a fork and some ramch dressing on the side. Made for Spring 2012 PAC. -
I liked this dish a lot. Not a huge fan of pepper and onion flavor so I seasoned DICED onions and peppers before throwing the meat in the saute pan and it worked very well. The flavors was there for me. The significant doesn't care for mushrooms so next time I will add more beef to compensate (almost too much cheese without the mushrooms)..... I also feel that I made a great decision to brush the top with egg white and garlic/italian seasoning before cutting slits and popping it in the oven. Living in high altitude, I need to alter the bake times and temperatures; The dough was still a little doughy but next time I'll remember to compensate for the air here. Remembering that I brushed it with egg would have been good too...... -
This was delicious! I made my own pizza dough, and brushed it with butter, garlic salt, Parmesan cheese and Italian seasoning when it came of the oven. Don't know what a "real" Philly cheese steak should taste like but these favors are delicious! Put that together with how easy it is, its a winner! Oh I ditched the mushrooms and doubled the filling to fit my pizza crust.
-
This was okay. I was hoping for the REAL Philly taste, but it just wasn't there.
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RECIPE SUBMITTED BY
Sarah L.
United States
Hello. My name is Sarah...and I'm a cheese addict
