Philly Cheesesteak Stromboli Bake (Ready-to-Print Version)

Roast beef, sautéed veggies, and gooey cheese wrapped in golden bread dough—warm and crowd-pleasing every time.

# What You’ll Need:

→ Dough and Spread

01 - 1 frozen white bread loaf, fully thawed
02 - 3 tablespoons mayonnaise
03 - 1/2 teaspoon garlic powder

→ Filling

04 - 2 tablespoons unsalted butter, divided
05 - 1 medium green bell pepper, diced
06 - 1 medium yellow onion, diced
07 - 4 ounces mushrooms, thinly sliced
08 - 10 ounces deli roast beef, thinly sliced
09 - 8 slices provolone cheese

→ Crust Topping

10 - 1/2 teaspoon garlic salt
11 - 1 tablespoon sesame seeds
12 - 1 teaspoon dried parsley flakes

# Step-by-Step Guide:

01 - Place the frozen white bread loaf in a greased bowl, cover with plastic wrap, and let rise in a warm spot until fully thawed and doubled in size. This may take several hours.
02 - Dice the green bell pepper and yellow onion, and slice the mushrooms. Melt 1 tablespoon butter in a skillet over medium heat. Sauté the vegetables until softened and lightly browned, about 6 minutes. Allow to cool slightly.
03 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or coat with nonstick spray.
04 - On a lightly floured surface, roll out the dough into a rectangle approximately 12 x 18 inches. Ensure the dough is an even thickness throughout.
05 - In a small bowl, mix mayonnaise with garlic powder. Spread evenly over the dough, leaving a 1/2-inch border on all sides.
06 - Arrange roast beef slices over the garlic mayo. Evenly scatter sautéed vegetables over the roast beef, then layer provolone cheese slices on top, overlapping as needed.
07 - Starting from a long side, tightly roll the dough into a log, jelly-roll style, enclosing the fillings. Pinch the seam and ends to seal.
08 - Transfer the stromboli to the prepared baking sheet, seam side down. Melt the remaining 1 tablespoon of butter and brush over the top. Sprinkle evenly with garlic salt, sesame seeds, and dried parsley.
09 - Bake for 15–20 minutes or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
10 - Allow to rest for 5 minutes to firm up. Slice with a serrated knife and serve warm.

# Handy Tips:

01 - Cool the filling slightly before assembling to prevent soggy dough.
02 - Always roll tightly and seal the ends to prevent leaks during baking.
03 - For best cheese pull, serve slices while still hot.

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