Philly Cheesesteak Puff Pastry Stromboli Tips, FAQ & printable recipe

Tips for success

For a more intense flavor profile, consider adding sautéed onions or bell peppers to the filling. If doing so, ensure they are cooked down thoroughly to remove excess water before placing them inside the pastry.

This prevents the vegetables from steaming the pastry from within, which could compromise its characteristic crispiness and flaky texture.

The herb crust can be customized based on personal preference. While dried Italian herbs work perfectly, a blend of dried rosemary, thyme, and garlic powder also provides an excellent aromatic boost.

Always sprinkle the herbs over the top of the pastry just before baking so they toast slightly without burning during the 20 to 25 minutes in the oven.

Variations

• Spicy Pepper Jack: Replace the provolone cheese with pepper jack and add a few pickled jalapeño slices to the filling for a spicy kick that complements the savory seared steak.
• Mushroom and Onion: Sauté finely chopped mushrooms and onions until caramelized, then mix them with the steak before wrapping for a deeper, earthier flavor profile in every bite.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven until warmed through and the crust is crisp again.

If you have leftovers, allow them to cool for no more than 2 hours before placing them in an airtight container. Keep the stromboli in the refrigerator for up to 3 days. To maintain the best texture, avoid storing it while it is still warm, as the steam will soften the pastry and make it lose its crispy finish.

You can prepare the filling up to one day in advance and store it in the refrigerator. However, assemble the stromboli just before baking to ensure the pastry remains crisp. If you assemble it too early, the moisture from the filling will seep into the dough, resulting in a less desirable texture once baked.

Serving ideas

Serve the stromboli warm, ideally sliced into thick, individual portions using a serrated knife to avoid crushing the delicate pastry layers.

It pairs exceptionally well with a simple side salad or a light dipping sauce, such as a mild horseradish cream or even a classic marinara, depending on your preferred flavor profile.

For an elegant presentation, place the stromboli on a rustic wooden board and slice it at the table. The sight of the melted cheese and tender steak is part of the appeal, so serve it immediately after the short resting period.

Ensure that each portion includes a generous amount of the crispy, herb-topped crust for the best experience.

Frequently asked questions

Recipe card

Philly Cheesesteak Puff Pastry Stromboli

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 sheet puff pastry, thawed
• 1 lb thinly sliced steak, such as ribeye
• 8 oz provolone cheese, sliced
• 1 tsp dried italian herbs

Instructions

1. Heat a skillet over medium-high heat. Add the thinly sliced steak and cook until browned and fully seared, ensuring the internal temperature reaches at least 145°F (63°C). Remove from heat and allow to rest for at least 3 minutes before filling the pastry.
2. Roll out the puff pastry sheet on a parchment-lined baking sheet. Layer the seared steak slices and provolone cheese in the center of the pastry. Fold the edges of the pastry over the filling and seal the seams tightly to prevent any cheese from leaking out during the baking process.
3. Sprinkle the dried herbs over the top of the pastry. Bake in a preheated oven at 400°F (200°C) until the exterior is golden brown and crispy, approximately 20 to 25 minutes. Remove from the oven, let it rest for 5 minutes, then slice and serve while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

28 g

Fat

24 g

Fiber

1.5 g

Sugar

1 g

Sodium

550 mg

Automatic estimate from the ingredient list, not laboratory-verified.