Stromboli, an Italian turnover dish, has been a favorite among food enthusiasts for decades. This delectable delight has been reinvented in many ways to cater to diverse tastes and preferences. In this article, we’ll explore a mouth-watering variation of the classic dish: Cheesesteak Stromboli. This exciting twist on the traditional turnover combines the rich flavors of a Philly cheesesteak with the crispy, melty goodness of a classic stromboli. If you’re ready to discover a new culinary sensation, keep reading!
Ingredients
- 2 cups of warm water
- 2 teaspoons of active dry yeast
- 3 tablespoons of sugar
- 4 cups of all-purpose flour
- 1 teaspoon of salt
- 2 tablespoons of olive oil
For the filling:
- 1 pound of thinly sliced ribeye steak
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of shredded mozzarella cheese
- 1/2 cup of shredded provolone cheese
- 1 tablespoon of chopped fresh parsley
- 1 teaspoon of dried oregano
- Salt and pepper, to taste
For the sauce:
1 cup of marinara sauce (optional)
Instructions
1. Make the Dough
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir the mixture gently to dissolve the yeast, and let it sit for 5-7 minutes, or until it becomes frothy. Add the flour, salt, and olive oil, and mix the dough until it becomes smooth and elastic. Knead the dough on a floured surface for 5-10 minutes, until it becomes smooth and shiny. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
2. Prepare the Filling
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onion and cook for 3-4 minutes, or until it becomes translucent and starts to caramelize. Add the minced garlic and cook for 1 minute, or until fragrant. Add the sliced steak and cook for 5-7 minutes, or until it becomes tender and cooked through. Remove the steak from the skillet and set it aside.
3. Assemble the Stromboli
Preheat the oven to 400°F (200°C). Punch down the dough and divide it into 4-6 equal portions, depending on how large you want your strombolis to be. Roll out each portion of dough into a thin rectangle, about 1/4 inch thick. Spoon 1-2 tablespoons of the marinara sauce (if using) onto one half of the dough, leaving a 1/2 inch border around the edges.
4. Add the Filling
Spoon 1-2 tablespoons of the cooked steak and onion mixture onto one half of the dough, on top of the sauce. Sprinkle 1-2 tablespoons of shredded mozzarella and provolone cheese on top of the filling. Sprinkle some chopped parsley and dried oregano on top of the cheese. Season with salt and pepper to taste.
5. Fold and Seal the Stromboli
Fold the other half of the dough over the filling, forming a half-moon shape. Press the edges of the dough together to seal the stromboli. Use a little bit of water to help the dough stick together. Brush the top of the stromboli with some olive oil and sprinkle with some grated Parmesan cheese (optional).
6. Bake the Stromboli
Place the strombolis on a baking sheet lined with parchment paper, leaving about 1 inch of space between each one. Bake the strombolis for 15-20 minutes, or until the crust becomes golden brown and the cheese is melted and bubbly. Remove the strombolis from the oven and let them cool for a few minutes before serving.
Tips and Variations
- Use high-quality cheese: Mozzarella and provolone cheese are essential to the cheesesteak stromboli, so make sure to use the best quality you can find.
- Add some spice: If you like a little heat, add some sliced jalapeños or red pepper flakes to the filling.
- Mix in some herbs: Chopped fresh herbs like basil, oregano, or thyme can add a lot of flavor to the filling.
- Use a different type of meat: If you’re not a fan of steak, you can use chicken, turkey, or even vegetables as a substitute.
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