Every night is another cooking battle. What do I make? Another pasta dish? Tacos because they’re easy? Or do I attempt something new? Well, the other night was not one of those nights. But I did create something I haven’t done in a long time, and that’s make a stromboli. Now bear with me, I don’t make them like everyone else. It really ends up becoming what one of my friends called as “a big Hot Pocket.”
I don’t put mozzarella in it, and I don’t place cold cuts in the stromboli. I kind of make a Philly cheesesteak, stuff it inside, and call it a day. So if you’re up for something fairly easy, and kind of Italian, kind of an upgrade to your frozen food section, here ya go:
Philly Cheesesteak Stromboli
Gather:
Whole wheat pizza dough (A ball of dough you can roll out.)
1 cup of shredded cheddar cheese
1/2 pound of strip steak
1 green pepper, diced
1/2 red pepper, diced
1/4 onion, diced
1 tablespoon of olive oil
1/2 tablespoon of garlic powder
2 teaspoons of black pepper
1/2 teaspoons of cayenne pepper
1 teaspoon of cumin
For topping:
1/4 cup of freshly grated Parmesan cheese
3 tablespoons of butter or margarine, melted
1 tablespoon of garlic powder
Preheat oven to 500. Cut dough in half. Flour and roll each half to a quarter to a half inch thickness. Place each on a cooking sheet. In center of dough place cheese (1/4 cup on each piece.)
In a skillet, add olive oil, onions, green peppers, and red peppers. Saute until onion is carmelized. Cut steak strip into 1/2 to 1 inch pieces and add to skillet. Add spices and cook meat all the way through.
Pour meat and veggies on top of cheese in the middle of the dough, placing half on each section of dough. Fold in sides of dough toward the middle, then do the same with the other two sides to enclose the meat, veggies and cheese inside. Flip over so that the fold is on the cooking sheet side.
Mix melted butter and garlic powder. Spread evenly over both strombolis. Top with Parmesan cheese. Cut three slits in the top of each stromboli. Place in oven and cook for 10-15 minutes, or until dough is golden brown, crispy, and cheese has melted. Let cool for 5-8 minutes. Serve and enjoy.
