Crispy Philly Cheesesteak Stromboli for Game Day Step-by-step instructions

Before you start

Before you begin, ensure all your ingredients are prepped and ready for assembly. Slice your onions into thin strips and have the steak sliced as thinly as possible. If you are using store-bought dough, bring it to room temperature for about 20 minutes so it is easier to stretch and handle without tearing.

Clear a large workspace on your counter and dust it lightly with flour to prevent sticking. Gather your baking sheet, parchment paper, and a sharp serrated knife for the final slicing.

Instructions

Searing and Caramelizing

1. 1Prepare the Filling
   Heat a cast iron skillet over medium-high heat. Sear the thinly sliced ribeye steak until browned and it reaches 145°F (63°C). Remove the steak from the pan and let it rest for at least 3 minutes. In the same pan, sauté the sliced onions until they are soft and caramelized. Remove the onions from the heat.
   Look for The steak should be browned and the onions translucent and golden brown.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan so the steak sears properly instead of steaming.

The kitchen should be filled with the savory aroma of browning steak and sweet, softened onions. The steak should be deeply browned and tender, while the onions should have a rich, golden color and a soft texture. Ensure the steak is cooked through and that there is no excess liquid in the pan before you begin the assembly phase, as too much moisture can lead to a soggy crust later.

Rolling the Stromboli

2. 2Assemble the Stromboli
   Roll out the pizza dough on a floured surface into a rectangular shape. Layer the seared ribeye, caramelized onions, and the slices of provolone and American cheese evenly across the dough. Roll the dough up tightly to create a log shape. Ensure the seam is facing down to keep the filling secure while baking.
   Look for The dough should be rolled tightly to ensure the filling stays inside during the baking process.
   Tip Use light flour on your hands and the counter to prevent the dough from sticking during rolling.

The dough should be stretched into a neat rectangle with a consistent thickness across the entire surface. The layers of meat, cheese, and onions should be distributed evenly, reaching close to the edges but leaving enough space to pinch the dough shut.

As you roll it up, ensure you are creating a firm, tight log. The seam should be sealed securely, and the log should feel substantial and well-constructed before moving to the oven.

Baking and Finishing

3. 3Bake and Serve
   Preheat your oven to 400°F (200°C). Place the stromboli on a parchment-lined baking sheet. Score the top of the dough with a sharp knife to allow steam to escape. Bake for 20 minutes until the crust is golden brown and the cheese is bubbling. Brush the exterior with garlic herb butter immediately after removing it from the oven. Let it rest for 5 minutes before slicing into thick spirals.
   Look for The crust should be golden brown and sound hollow when tapped lightly.
   Tip Letting the stromboli rest ensures the cheese sets slightly, making it easier to slice without the filling falling out.

The stromboli should emerge from the oven with a beautifully puffed, golden-brown crust. You should hear a light sizzling sound as the cheese bubbles within the dough. After brushing with the garlic herb butter, the entire stromboli should have a glossy, fragrant appearance. The crust should be crisp, and the interior should feel set and ready to slice. Allow it to rest briefly, ensuring the steam settles before you cut into it.

Common mistakes

A common mistake is using too much flour on the dough, which can make it dry or prevent it from sealing properly. Use only enough to keep it from sticking to the counter. Another error is overfilling the stromboli, which can cause it to burst during baking.

Aim for an even layer of ingredients, leaving a small border at the edges to seal the seams tightly. Finally, failing to score the top of the dough will trap steam inside, leading to a doughy, soft crust rather than a crispy one.

How to tell it’s done

The stromboli is done when the crust reaches a deep golden-brown color and feels firm to the touch. The internal temperature of the filling should be hot throughout, and the cheese should be completely melted and bubbling.

Because the steak is seared before assembly, you are mostly looking for the dough to be perfectly baked. Let the stromboli rest for at least 5 minutes on a wire rack before cutting to allow the internal structure to firm up, ensuring perfect spiral slices.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest