Super Bowl is happening this weekend! Are you ready for those unexpected guest who loves to hang out in your husband’s Man Cave???? !! Be ready, you can make these strombolis during the week and freeze them so when they decide to invade your husband’s man cave they will be feed by you; who is so ingenious, to have everything under control ! When those appetites flare you will be able to tame that beast and not be overwhelmed with “what do I do first! ? ! ?
All joking aside, these strombolis can really be the answer to your appetizer query or appetite; (punctuation) period.
You can make these loaves with frozen pizza dough and the shaved sandwich steak that you can purchase in the grocery store. They can be made ahead of time, frozen, then thawed and rewarmed when the party gets there or you can take them along with you if you are one of the attendees.
These will go over very well and you can add some dipping sauces along with adding hot peppers on the side according to friends’ taste.Jump to Recipe
Cheese Steak Stromboli
Its time to gather up Super Bowl Party ideas and recipes for the big game. It could be you are going to be home or you could be going to a house party; whatever the case may be, CheeseSteak Stromboli is a true winner!!
It's an enclosed cheesesteak with pre-sauteed peppers, onions, and garlic with sandwich steak and provolone cheese rolled in pizza dough. It's pinched off and enclosed by the bread/pizza dough which is store-bought. One stromboli should give you at least 6 to 8 slices; so you will want to take that into consideration when you are planning how many to make.
You can make these strombolis in different varieties; like chicken cheesesteak or broccoli rabe and loose Italian hot sausage (which is precooked the day before and drained to dryness) enclosed within your pizza dough/bread.
It is so much you can do with these ideas!! They are endless!!
Chi mangia bene vive bene!!
- 1 sliced yellow onion
- 1 sliced red pepper
- 3 to 5 cloves chopped garlic
- olive oil (free pour) in cast iron fry pan or stainless steel saute pan
- red pepper flakes free pour
- 1 lb. sliced thin sandwich steak
- ⅓ to ½ lb. provolone slicing cheese
- 1 pkg. frozen pizza dough
Take a rectangle pizza pan and pour olive oil on it and then spread it so it will coat the bottom of the pan; just a thin coat.
You can either slowly defrost the frozen pizza dough or you can just place the unwrapped dough on top of the oiled pizza pan and place both on the top of the stovetop. Begin to warm the oven to 400°. This not only will defrost the dough but prep the oven for cooking later.
In the cast-iron skillet, you are going to coat the bottom with olive oil, put aside.
Rinse the pepper, seed it, slice it in thin strips, slice the onion and chop the garlic, add some salt and pepper to taste. Saute until softened and brown. Take out of skillet and place in a paper-towel-lined colander, by doing this you will eliminate any excess oil from the vegetables, (if you do not drain, it will cause the stromboli to be soggy), set aside.
Go to the dough, it should be starting to warm and become pliable, flip and stretch, working carefully so as not to make any holes in the dough; continue letting it sit on stovetop reaping the heat from the warming oven. Drop oven temperature down to 375°.
In the empty cast-iron skillet, you are going to sautee the sandwich steak, it will cook quickly. As it cooks it will break apart, that's okay, you are going to shake the red pepper flakes over the top of the steak, use according to your liking. As the steak gets done, you are going to check for getting the steak dried out; again, you do not want any excessive juice since it will loosen the pinched closing of the dough. Remove the steak from the pan and set aside.
Go back to the dough, continue to stretch the dough, try not to overstretch it; it may cause tears. You are just about ready to put the stromboli together.
Now you may or may not want to do this; place the dough in the oven for about 8 minutes to dry it out a bit.
Take it out of the oven, and let cool; about 5 minutes.
On top of the dough, you are going to first place the steak, leaving a border of at least 1½ inches all the way around.
After steak comes the pepper, onion, garlic combo that sits atop of the steak again leaving borders around the perimeter. Lastly comes the sliced provolone cheese, laying it on top of the steak, not covering all the steak leaves a border of steak.
Lastly, you are going to roll it up jellyroll style. Being careful not to get any tears and working all ingredients in so to that none will be coming out any of the sides. You are going around the whole stromboli pinching tightly for closure.
Place in the oven, bake for about 30 minutes, check for browning atop and using an egg turner slide under jelly rolled stromboli to check for any sticking and also checking for any openings (hopefully not). Turn oven up to broil constantly checking so not to burn just brown up a bit more. Remove from oven, and cool before cutting into slices.