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Recipe Thursday-Devault Philly Cheesesteak Stromboli

Posted on November 6th, 2014 | Posted in Main Course, Recipes

Devault sliced stromboli


Devault Steak Stromboli

When football season hits, it is time to start serving up the ultimate comfort food, strombolis! Strombolis are perfect for a crowd and if there are any leftovers they reheat nicely! I made a new version this year Devault Philly Cheesesteak Stromboli. It is made from 100% whole-muscle, beef in bulk pack. For high volume, economy minded operators. I used an egg wash on the dough which made the crust crisp, golden brown and appetizing, while the fresh veggies, juicy cheesesteak and cheese were a delicious filling! I recommend serving with warm marinara sauce.

Yield: 2 Stromboli
2 white bread dough (559440, 40/16oz, Rich’s)
1# Devault marinated beef sandwich steak (DVF7087, 2/10#)

Devault Bulk Steak (1 of 1)
Devault (1 of 1)









1 large yellow onion, sliced thin (00691, 50#)
1 green bell pepper, sliced thin (00832, 23#)
2 jalapenos seeded, washed, and diced (optional, spicy) (00814, 10#)
8-12oz mozzarella cheese, shredded (775562, 4/5#, Golbon)
4oz sliced Swiss cheese (774507, 12#, Great Lakes)
6oz 1/4″ sliced mushrooms (03701, 10#)
1 egg, beaten (EGG011, 15DOZ, E.K.Martin)
Salt (991862, 50#) and Pepper (CQP084, QT), to taste
Marinara Sauce (CTZ001, 12/25OZ, Cortazzo)

Defrost bread loaves in fridge for 8-12 hours. Preheat oven to 400 degrees. Heat a large pan to medium/high heat. Place steak meat in pan and sprinkle steak with salt and pepper. Cook until top of steak becomes bright red and then flip. As steak cooks add the slices onions, bell pepper, and mushrooms and saute for 2-3 minutes or until the onions are lightly browned and steak is thoroughly cooked through. Do not overcook as the veggies will continue to cook in the oven. Drain steak mixture through sieve for 2-3 minutes.

With a rolling pin, roll the dough of one loaf into an approximate 10 X 15 inch rectangle. Sprinkle cheeses down the center and top with the steak mixture. Make sure to leave about 1 inch of the dough edges plain so the dough will stick when you fold it up. Fold in the sides and tuck and roll the loaf.

Place the stromboli, seam side down on a greased baking sheet or greased aluminum foil. Make sure to leave at least 3 inches between the strombolis so that they do not stick together. I accidentally put mine too close together and the dough remained a tad doughy, but good. Beat one egg and brush the outside of the strombolis until completely covered with the egg, cut thin 2 inch strips on the top layer of the dough. Bake for 15 – 20 minutes until golden brown. Cut and serve immediately with your Cortazzo marinara sauce.

Recipe adapted from brunchtimebaker.com

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