Rainy weekends tend to push me into the kitchen. Something about the rhythm of the falling rain pairs perfectly with sizzling skillets and the comfort of carbs.
One Saturday, with a fridge full of odds and ends, I spotted a bottle of Parmesan-peppercorn dressing tucked behind a jar of pickles. Right beside it was a lonely green bell pepper, hanging on to its last days. That’s where the spark began. I wanted something bold, hearty, and familiar—but with a twist.
Instead of reaching for bread or hoagie rolls, I rolled out a tube of pizza dough and thought, “What if I could roll the cheesesteak into the bread?” A cheesesteak-meets-stromboli moment was born. From the first sauté of garlic and onion to the bubbling mozzarella melting into the beef, my kitchen smelled like a sandwich shop on a Philly corner.
When I pulled it from the oven, the crust was perfectly golden, and the slits revealed cheesy beef peeking through. That first bite? Crunchy, savory, creamy, and comforting. It’s been a hit ever since—movie nights, quick dinners, and even reheated for a weekday lunch. It’s my go-to when I want a dish that makes people say, “Wait, you made this?” Yes. And you can too.
Short Description
This Philly Cheesesteak Stromboli Roll-Up blends the iconic flavors of a Philly cheesesteak—savory beef, peppers, onions, and melty mozzarella—wrapped inside golden pizza crust and served with creamy Parmesan-peppercorn dressing for dipping.
Key Ingredients
For the filling:
- 1 lb ground beef
- 1 green bell pepper, finely chopped
- ½ onion, diced
- 2 garlic cloves, minced
- ½ tsp black pepper
- 1 tsp salt
- 1 tsp dried Italian herbs
For the dough and cheese:
- 1 (13.8-oz) tube of refrigerated pizza crust
- 1 (8-oz) package shredded mozzarella (about 2 cups)
For the sauce:
-
1 (8-oz) bottle Parmesan-peppercorn dressing (divided; half for the roll-up, half for dipping)
Tools Needed
- Large skillet
- Wooden spoon or spatula
- Rimmed baking sheet
- Parchment paper or nonstick spray
- Sharp knife
- Oven mitts
- Measuring spoons
Cooking Instructions
Step 1: Cook the Beef
Warm a large skillet over medium heat. Add ground beef, chopped green pepper, diced onion, and minced garlic. Cook until beef is fully browned and crumbled, about 7–9 minutes. Stir often so nothing sticks or burns.
Step 2: Season the Filling
Drain any excess grease from the pan, return to heat, and mix in salt, black pepper, and dried Italian herbs. Let everything cook for another minute to bloom the spices.
Step 3: Prep the Dough
Preheat your oven to 425°F (220°C). Lightly grease a rimmed baking sheet or line it with parchment. Roll out the refrigerated pizza crust and stretch it gently into a rectangle (about 10×15 inches).
Step 4: Layer the Goodness
Sprinkle 1 cup of shredded mozzarella evenly over the dough. Spoon the beef mixture on top, leaving about 1 inch of border around the edges. Add the remaining cup of mozzarella over the beef. Drizzle ¼ cup of the Parmesan-peppercorn dressing across the top.
Step 5: Roll and Seal
Starting from one long edge, tightly roll the dough into a log, jelly-roll style. Pinch the edges closed to seal and place the roll seam-side down on the baking sheet.
Step 6: Score and Bake
Using a sharp knife, cut small slits across the top of the roll, about 1 inch apart, to let steam escape. Bake for 20–25 minutes, or until the crust turns golden brown and firm to the touch.
Step 7: Rest and Serve
Let the stromboli cool for 10 minutes before slicing. Serve with the remaining Parmesan-peppercorn dressing on the side for dipping.
Why You’ll Love This Recipe
Crowd-Pleaser: Perfect for parties, game nights, or weeknight dinners.
Savory Comfort: Classic cheesesteak flavors packed inside soft dough.
Quick Prep: Ready in under an hour.
Customizable: You can tweak the filling to suit any taste.
Make-Ahead Friendly: Easily reheated without losing flavor or texture.
Mistakes to Avoid & Solutions
Rolling Too Loosely: If the dough isn’t rolled tightly, the filling will fall out. Solution: Roll with firm but gentle hands, and always pinch the edges closed.
Overfilling the Dough: Too much filling makes sealing difficult. Solution: Stick to the amounts listed and spread evenly.
Soggy Bottom Crust: If the filling is too wet, the bottom may stay raw. Solution: Drain all grease and avoid overloading with dressing.
Undercooking the Roll: A pale crust means underbaked. Solution: Bake until the top is deep golden and slits show bubbling cheese.
Cutting Too Early: Cutting immediately causes fillings to run. Solution: Always wait 10 minutes to cool before slicing.
Serving and Pairing Suggestions
This roll-up is hearty enough to be a main dish. Slice it thick and serve with:
– A simple arugula salad with lemon vinaigrette
– Sweet potato fries or roasted vegetables on the side
– Pickle spears or pepperoncini for a tangy bite
– Drinks: try it with iced tea, craft beer, or a cold cola
Serve it as a centerpiece at a family-style dinner or slice it smaller for a party platter appetizer.
Storage and Reheating Tips
Storage:
Wrap leftover slices in foil or store in an airtight container.
Keep in the fridge for up to 3 days.
Freezing:
Wrap the whole cooled roll in plastic wrap and foil. Freeze for up to 2 months.
Reheating:
Oven: 350°F for 10–12 minutes (best texture)
Air fryer: 350°F for 4–6 minutes
Microwave: 60–90 seconds, though the crust may soften
FAQs
1. Can I use a different type of meat?
Yes! Thin-sliced steak, ground turkey, or even shredded rotisserie chicken work well.
2. What if I don’t have Parmesan-peppercorn dressing?
You can substitute with ranch, Caesar, or even garlic aioli, but Parmesan-peppercorn gives it the signature flavor.
3. Can I prep this ahead of time?
Absolutely. Assemble it, cover tightly, and refrigerate up to 12 hours before baking.
4. How do I keep the roll from bursting open?
Don’t overfill and make sure to score slits across the top before baking.
5. Can I make this vegetarian?
Yes—swap the beef for sautéed mushrooms, spinach, and use a meatless dressing or sauce.
Tips & Tricks
– Let your dough sit at room temperature for 10 minutes before rolling. It becomes easier to stretch.
– For extra flavor, brush the top with olive oil and a sprinkle of garlic powder before baking.
– Use parchment paper on your baking sheet for easy cleanup.
– Add a pinch of crushed red pepper if you like a little kick.
– You can divide the dough into two smaller logs if you want individual servings.
Recipe Variations
1. Spicy Southwest Roll-Up
Swap green pepper for poblano, and use pepper jack instead of mozzarella.
Add ½ tsp smoked paprika and ¼ tsp cumin to the beef.
Use chipotle ranch dressing instead of Parmesan-peppercorn.
2. Mushroom & Swiss Vegetarian Stromboli
Use 2 cups of finely chopped mushrooms and 1 diced zucchini.
Sauté with onion and garlic until tender.
Use Swiss cheese and a drizzle of balsamic glaze inside.
3. BBQ Bacon Cheeseburger Roll-Up
Mix cooked ground beef with ¼ cup BBQ sauce and ½ cup cooked bacon bits.
Use cheddar cheese instead of mozzarella.
Serve with ranch or ketchup for dipping.
Final Thoughts
This Philly Cheesesteak Stromboli Roll-Up has quickly earned a top spot in my rotation—not just because it’s easy, but because it delivers that wow-factor. The contrast between the crispy crust and creamy, savory filling is unbeatable. Every bite feels like something you’d find in a cozy deli or on a special game-day spread.
It also brings people together. I’ve made it for friends who never usually cook and even they wanted the recipe after one bite. And let’s be honest—who doesn’t love cheese-filled bread with a side of dipping sauce?
Simple ingredients. Big flavors. A little twist on a classic. That’s the kind of food I love sharing, and this one’s too good not to pass along.
Philly Cheesesteak Stromboli Roll-Up
Ingredients
For the filling:
- 1 lb ground beef
- 1 green bell pepper finely chopped
- ½ onion diced
- 2 garlic cloves minced
- ½ tsp black pepper
- 1 tsp salt
- 1 tsp dried Italian herbs
For the dough and cheese:
- 1 13.8-oz tube of refrigerated pizza crust
- 1 8-oz package shredded mozzarella (about 2 cups)
For the sauce:
- 1 8-oz bottle Parmesan-peppercorn dressing (divided; half for the roll-up, half for dipping)
Instructions
- In a large skillet over medium heat, cook ground beef, green bell pepper, onion, and garlic for 7–9 minutes, stirring often, until the beef is browned and crumbled.
- Drain the grease, return the skillet to the heat, and stir in salt, black pepper, and Italian herbs. Cook for 1 more minute to bring out the flavors.
- Preheat oven to 425°F (220°C). Lightly grease or line a rimmed baking sheet. Roll out the pizza dough into a rectangle, about 10x15 inches.
- Sprinkle 1 cup mozzarella over the dough. Spread the beef mixture on top, leaving a 1-inch border. Add the second cup of mozzarella, then drizzle ¼ cup Parmesan-peppercorn dressing evenly over the filling.
- Starting from a long edge, roll the dough tightly into a log. Pinch the seams to seal and place it seam-side down on the baking sheet.
- Cut small slits across the top, about 1 inch apart. Bake for 20–25 minutes until the crust is golden and crisp.
- Let it rest for 10 minutes, then slice and serve with the extra Parmesan-peppercorn dressing for dipping.
