There’s something undeniably satisfying about breaking into a golden, flaky stromboli and discovering tender steak and melted cheese inside. This Mozzarella Cheese Steak Stromboli represents the beautiful marriage of two beloved concepts—the Philadelphia cheesesteak with its savory beef and cheese, and the Italian-American stromboli with its portable, shareable format. The result is something that’s perfect for game day, casual gatherings, or those nights when you want dinner to feel like an event without requiring hours of preparation.
I developed this recipe while exploring how classic sandwich fillings could be reimagined in baked dough formats. The cheesesteak seemed like a natural candidate—those core flavors of seasoned beef and melted cheese translate beautifully when wrapped in pizza dough and baked until golden. The key was ensuring the steak stayed tender rather than becoming tough, and that the cheese-to-meat ratio created those satisfying cheese pulls without being so wet that it made the dough soggy.
What makes this stromboli particularly successful is the simplicity of its components. You don’t need complicated seasonings or elaborate preparations—quality steak seasoned well, good mozzarella that melts beautifully, and properly handled dough are all you need. The marinara serves double duty as both a light sauce layer inside that adds moisture and flavor, and as a dipping sauce that gives you something to drag each slice through, adding an Italian element that balances the Philly-style filling.
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The Inspiration Behind This Recipe
This dish emerged from the Italian-American tradition of taking various fillings and wrapping them in dough, creating portable, shareable meals that are perfect for feeding groups. Stromboli itself has contested origins but is generally credited to Italian-American communities in the mid-20th century, likely inspired by calzones but rolled rather than folded.
The Philadelphia cheesesteak, meanwhile, represents another iconic regional sandwich that’s become beloved nationwide. Created in the 1930s by Pat Olivieri in South Philadelphia, it showcases how simple ingredients—thinly sliced beef, melted cheese, bread—can create something genuinely crave-worthy when executed properly.
By combining these two traditions, I created something that honors both while being practical for home cooking. The stromboli format makes the cheesesteak shareable and eliminates the mess of dripping sandwiches, while the cheesesteak filling gives the stromboli more substance and character than typical pizza-style fillings.
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A Brief History of Stromboli
Stromboli is an Italian-American invention, with several origin stories competing for authenticity. The most widely accepted credits Romano’s Italian Restaurant & Pizzeria in Essington, Pennsylvania (near Philadelphia, interestingly) in the 1950s. The name supposedly comes from the 1950 film “Stromboli,” which was popular at the time.
The dish represents Italian-American ingenuity—taking the concept of filled, baked dough and creating a format that was distinct from calzones or pizza rolls. While calzones are folded over like half-moons, stromboli is rolled like a jelly roll, creating different proportions of filling to dough and allowing for more dramatic presentations when sliced.
This Mozzarella Cheese Steak Stromboli represents the continued evolution of that tradition—taking the established format and filling it with flavors from another beloved regional specialty, creating something that’s distinctly American in its fusion approach.
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Why This Cooking Method Works
Searing the steak first develops crucial flavor through the Maillard reaction, creating a caramelized crust that adds depth to every bite. Cooking it separately before wrapping allows you to control its doneness—you want it medium-rare to medium since it will continue cooking slightly in the oven.
Slicing the steak thinly after it rests ensures it’s tender and easy to bite through when eating the finished stromboli. Thin slices also distribute more evenly throughout the roll, ensuring every piece has plenty of meat rather than some being all dough and others all filling.
Baking at 400°F provides high enough heat to achieve proper browning on the dough while melting the cheese thoroughly and warming everything through. The slits cut into the top are essential—they allow steam to escape, preventing the stromboli from becoming soggy or bursting open as moisture builds up inside during baking.
Letting it rest before slicing allows the cheese to set slightly, making cleaner cuts possible and preventing all the melted cheese from running out when you slice into it.
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Flavor Profile: What to Expect
This stromboli delivers bold, satisfying steakhouse-meets-pizzeria flavors:
- Savory, well-seasoned beef with caramelized edges
- Melty, stretchy mozzarella creating those signature cheese pulls
- Tangy marinara adding brightness and moisture
- Golden, slightly crispy dough with tender interior
- Simple, clean seasonings that let quality ingredients shine
- Umami depth from the combination of beef and cheese
The result is something that tastes familiar yet feels special—comfort food that works equally well for casual family dinners or serving to guests during game day gatherings.
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Tips for Making the Best Mozzarella Cheese Steak Stromboli
Technical precision ensures consistently excellent results:
- Use quality steak: Sirloin offers good flavor and texture at reasonable cost—ribeye is even better if budget allows.
- Don’t overcook the steak: It continues cooking in the oven, so aim for rare to medium-rare when searing.
- Slice against the grain: This ensures maximum tenderness in every piece.
- Don’t overfill: Too much filling makes rolling difficult and can cause the stromboli to burst.
- Seal edges well: Pinch and tuck to ensure filling doesn’t leak during baking.
- Use fresh mozzarella or low-moisture: Fresh has better flavor; low-moisture melts better—choose based on priority.
For extra flavor, you can brush the top with garlic butter or olive oil and sprinkle with Parmesan and Italian seasoning before baking, creating a more flavorful crust.
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Serving Suggestions and Side Pairings
This substantial stromboli pairs beautifully with complementary sides:
- Caesar salad or mixed greens with Italian vinaigrette
- Roasted vegetables or sautéed peppers and onions
- Marinara sauce for dipping (essential!)
- Garlic knots or breadsticks
- Antipasto platter as appetizer
The stromboli is filling enough that sides should be relatively light, focusing on providing balance and variety rather than additional heaviness.
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Storage, Reheating, and Make-Ahead Tips
This stromboli stores and reheats remarkably well:
- Refrigerate wrapped tightly for up to 3 days
- Freeze whole or sliced for up to 2 months—thaw overnight before reheating
- Reheat in a 350°F oven until warmed through—this restores crispness better than microwave
- Assemble ahead completely and refrigerate unbaked for up to 4 hours—bake when ready
Leftover slices make excellent lunches and can be reheated in a toaster oven for crispy results. The stromboli can also be fully baked, cooled, and frozen, then reheated for quick meals.
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Why This Recipe Deserves a Spot in Your Rotation
This Mozzarella Cheese Steak Stromboli proves that impressive, shareable meals don’t require complicated techniques or exotic ingredients. It delivers restaurant-quality results with supermarket staples and straightforward methods, making it perfect for everything from casual family dinners to game day gatherings. The handheld format eliminates the mess of traditional cheesesteaks while the stromboli presentation makes it feel more special than just another sandwich.
Once you’ve experienced how satisfying this combination is—the tender steak, melted cheese, and golden dough all coming together in perfect proportion—you’ll find yourself making it regularly for gatherings or whenever you want dinner to feel like an occasion.
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Recommended Drink Pairing
The rich, savory flavors of this stromboli pair wonderfully with drinks that offer complementary or contrasting characteristics. A medium-bodied red wine like Chianti or Montepulciano complements the beef while cutting through the cheese. For beer lovers, an amber ale or lager provides malty sweetness that balances the savory filling.
For something more casual, cold cola or Italian soda echoes the Italian-American vibe perfectly. Non-alcoholic options like iced tea or lemonade provide refreshing contrast to the rich, cheesy stromboli.
Mozzarella Cheese Steak Stromboli
Mozzarella Cheese Steak Stromboli wraps seasoned sirloin steak and melted mozzarella in pizza dough, baked until golden for a handheld feast.
4
servings20
minutes30
minutes450
kcal50
minutesIngredients
1 pound sirloin steak
1 tablespoon olive oil
1 teaspoon salt
0.5 teaspoon black pepper
1 cup mozzarella cheese
1 cup marinara sauce
1 package pizza dough
Directions
- Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper for easy cleanup.
- Season the sirloin steak with salt and pepper, then heat olive oil in a skillet over medium heat and sear the steak.
- Cook the steak for about 4 minutes per side until browned, then set aside to rest before slicing thinly.
- Roll out the pizza dough on a floured surface into a rectangle and spread a thin layer of marinara sauce over it.
- Layer the sliced steak and mozzarella cheese down the center, then roll the dough over the filling to form a log.
- Seal the edges, place the Stromboli on the prepared baking sheet, and make small slits on top for steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and the cheese is melted.
- Allow the Stromboli to cool slightly before slicing and serving with the remaining marinara sauce on the side.
Nutrition Facts
- Total number of serves: 4
- Calories: 450kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
About This Author
Benjamin Brown
Recipe Developer
Benjamin is our flavor engineer. A classically trained chef turned recipe developer, he’s obsessed with balancing taste, texture, and creativity. He ensures that every recipe we publish is not only delicious but also reliable, approachable, and repeatable — even for beginners.
Favorite dish: Slow-braised short ribs with red wine reduction.
Kitchen motto: “Cooking is part science, part soul.”
