Cheesesteak Stromboli

Ingredients

1 loaf Rhodes Frozen White Bread
1/3 cup mayonnaise
1 tsp garlic powder
2 Tbsp butter divided
1/2 cup green pepper
1/2 cup onion
1/2 cup mushrooms
1/8 tsp garlic salt
1/8 tsp sesame seeds
1/8 tsp dried parsley
6 slices Provolone Cheese

Directions

Thaw bread dough and let rise according to package instructions.
Dice onion, peppers, and mushrooms. Saute in a skillet with 1 Tablespooon of butter.
Preheat oven to 375 degrees. Line a jellyroll pan with parchment paper or spray with nonstick spray.
Roll bread dough out to a 12" x 18" rectangle. It doesn't have to be perfect!
Mix mayonnaise with garlic powder. Spread over rolled out bread leaving an half inch border.
Add a layer of deli roast beef.
Add the onions, peppers, and mushrooms.
Add a layer of cheese.
Roll the stromboli up jelly-roll style. It will be easier to roll up tightly if you used shredded cheese. I used provolone slices and I folded the edges over the middle. It makes a shorter and wider roll, but that's okay! Set it on a baking sheet.
Melt remaining tablespoon of butter. Brush melted butter over the top of the roll. Sprinkle with parsley, garlic seasoning, and sesame seeds if desired.
Bake 15-20 minutes until golden brown and warmed all the way through.

Notes

CHEESE: You can use grated or sliced cheese. Provolone is traditional for Philly Cheese Steak. You can also use processed cheese such as Velveeta.

BEEF: I used sliced deli roast beef because it’s easy. If you have ribeye or another cut of steak you can slice it thinly and fry it to use.

Nutrition