Philly Cheesesteak Stromboli

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet over medium-high heat, heat olive oil and cook the steak until just browned. Season with salt and pepper, then remove from the skillet and set aside.
In the same skillet, sauté the green pepper, onion, and mushrooms until soft and lightly browned. Allow the vegetables to cool slightly.
On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 10×14 inches.
Evenly layer the cooked steak, sautéed vegetables, and shredded cheese over the dough, leaving a 1-inch border around the edges.
Roll the dough lengthwise into a tight log, pinching the seams and ends to seal. Carefully transfer the log to the prepared baking sheet, seam-side down.
Brush the top of the stromboli with the beaten egg. Use a sharp knife to cut 3–4 small slits across the top to allow steam to escape during baking.
Bake for 20–25 minutes, or until the crust is golden brown and cooked through.
Let the stromboli rest for 5 minutes before slicing into thick pieces. Garnish with chopped parsley if desired.

Cheese Choices: Swap provolone for American, pepper jack, or a mix of mozzarella and cheddar for a twist.
Add Sauce: Spread a thin layer of cheese sauce or garlic butter on the dough before layering the filling.
Spicy Kick: Add sliced jalapeños or red pepper flakes for heat.
Vegetarian Option: Replace the steak with sautéed portobello mushrooms or plant-based meat strips.

Freeze the steak for 20–30 minutes before slicing—it helps achieve thin, even cuts.
Don’t overfill the stromboli, or it may burst during baking.
For extra crispness, bake directly on a pizza stone or preheated sheet pan.
Leftovers can be wrapped and reheated in the oven or air fryer for a quick, tasty meal.