Ingredients:
1 lb ribeye steak (thinly sliced or shaved)
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced (optional)
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 refrigerated pizza dough (or homemade if you prefer)
2 cups shredded mozzarella cheese
1 egg, beaten (for egg wash)
Optional: provolone slices, mushrooms, red pepper flakes
Instructions:
1. Cook the Steak & Veggies:
Heat olive oil in a skillet over medium-high heat.
Add onions and peppers (if using) and sauté for 3–5 minutes until softened.
Add shaved steak, salt, pepper, and garlic powder. Cook until steak is just done — don’t overcook.
Remove from heat and let it cool slightly.
2. Prepare the Dough:
Preheat oven to 400°F (200°C).
Roll out pizza dough into a rectangle on a floured surface (about 10×14 inches).
3. Assemble the Stromboli:
Spread steak mixture evenly over the dough, leaving about 1 inch of border.
Top with shredded mozzarella (and provolone if using).
Roll up the dough jelly-roll style (like a cinnamon roll), starting from the long edge.
Pinch the seam and sides to seal.
Place seam-side down on a baking sheet lined with parchment paper.
4. Bake:
Brush the top with the beaten egg.
Cut 3–4 slits on top to allow steam to escape.
Bake for 20–25 minutes or until golden brown and cooked through.
5. Cool & Serve:
Let it rest for 5 minutes.
Slice and serve with marinara or cheese sauce on the side!
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