Stromboli

Posted on December 28, 2006 
Filed Under Beef, Main dishes

In researching how to make stromboli about 6 years ago, I found there are alot of different variations out there (different kinds, different shapes, braided tops, spiral-rolled, etc. So, I experimented with it and here is the result… a recipe of my stromboli, tried and true, we love it! I’ve only ever made 2 different kinds… pizza and steak. Tonight was steak.

Steak and Cheese Stromboli

1 loaf frozen bread dough, thawed
14 oz pkg thinly sliced beef Philly steak
Montreal steak seasoning  *edit* or seasoning of your choice
1 tsp. oil
1 green pepper
1/2 of an onion
Handful or 2 of sliced mushrooms
3/4 cup pizza sauce
2 cups shredded mozzarella cheese
Butter
Parmesan cheese

Put the oil in an electric skillet and turn to 300. Cut up green pepper and onion into approx. 1 1/2″ x 1/4″ pieces and fry for a few minutes, stirring often`. Add steak and sprinkle steak seasoning on it
strom1  and fry a few more minutes until no longer pink. Throw the mushrooms in and stir it.
strom2 Put it on simmer while you roll out the bread dough into a rectangle about 12″ x 8″ x 1/2″. (This measurement is a wild guess, by the way. ) Spread pizza sauce on it.
strom3 Then spoon meat mixture on it, then put cheese on top.
strom4 Now, the dreaded part… getting it closed.   Pull the edges up around to the middle (the edges are usually fatter, so it’s got some extra to give) and pinch to seal. Then seal the ends too. If any holes break open, patch them up, or the problem will magnify as it bakes! I always have one hole somewhere somehow.  
strom5 Then flip it over onto the pan… a quick smooth maneuver would be good here.   Butter the top with very soft butter or melted butter and sprinkle with Parmesan cheese.
strom6  Bake at 350 for 25-30 minutes.
strom7
YUM!
strom8

To make the pizza variation , trade the steak, seasoning, oil, grn pepper, and onion for an 8 oz pkg of pepperoni. Then if your taste buds allow, sprinkle some crushed red pepper on the cheese before closing it up. It gives it extra zip.  Do everything else the same. No frying involved though… that’s handier.

What style and flavor of stromboli do you make?

Comments

2 Responses to “Stromboli”

  1. Amber on April 3rd, 2008 10:43 am

    We love the pizza kind, too and also ham and cheese with mustard smeared on the dough. If you want to try something different to close your dough: spread the toppings down the center and leave about 3-4 in. on either side. Make cuts in the dough about an inch apart on either side. ‘Braid’ the dough strips over top of toppings and brush with egg whites and sprinkle with sesame seeds. :) Love your site!

  2. Tom Barrett on November 23rd, 2008 6:10 am

    Kay, I want to say thanks for the really nice recipe and the great, step by step pictures.

    I’m a fan of anything “Cheesesteak”, and I do make Steak and Cheese Stromboli’s using a puff pastry dough sheet.

    But yours looks great, and I love the idea of putting sauce in the dough.

    great job and thanks!

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