Philly Steak and Cheese Stromboli

Preparing this evening’s dinner was a little bit of an adventure. Philly Steak and Cheese Stromboli was on the menu, using a recipe from Taste of Home Healthy Cooking magazine. This recipe is actually a “makeover” version of the original version, making it a little easier on the waistline. Strategies used to cut calories include using a large volume of veggies, selecting lean meat, and using a reduced-fat cheese.

First up, I prepped those veggies. The recipe actually calls for TWO whole green peppers and ONE whole large onion; however, I had a sneaking suspicion that would generate way too much volume and make rolling up the stromboli difficult, so I instead used only ONE green pepper and HALF of one large onion. I also used 8 ounces of sliced mushrooms. These veggies were sautéed until tender in a skillet, and seasoned with garlic powder and black pepper.


The base of the stromboli is one thawed loaf of whole wheat bread dough that I attempted to roll into a rectangle. Onto the bread dough, I layered thinly sliced deli roast beef with reduced-fat Velveeta onto one side.P1070748

Next up: all those veggies. See what I am saying!? Too many! Really the primary issue is that my bread dough rectangle shrunk and did not have enough surface area to accommodate all the fillings. I made it work though!

Also: more cheese!


Then for the scary part. Rolling up that suckah. Yeah, so my stromboli turned into a hot mess looked rather, uh, rustic. The bread dough ripped in a couple places, but some creative patchwork fixed ‘er right up. I brushed the top crust with an egg wash as well.

Looks like a mummy, amirite? Let’s call him King Tut.


King Tut baked for 20-25 minutes, and then received a sprinkling of mozzarella cheese during the last five minutes in the oven.


Here he is! Not a pretty picture, but oh so enticing, isn’t it?? Melty cheese!P1070752

The recipe recommends waiting ten minutes before slicing King Tut. Normally I am impatient when recipes suggest letting food rest before serving and I generally ignore the suggestion (except meat… I do usually let that rest for a few minutes!), however, this time I anticipated lots of oozing, melted cheese (oh dear goodness), so I did, impatiently, wait ten minutes before slicing.

And then… wahhh-zam-mmo! Cheeeeeeese.P1070754P1070755P1070758

Food swoon! The huz and I loved this Philly Steak and Cheese Stromboli. Definitely a keeper.

3 thoughts on “Philly Steak and Cheese Stromboli

  1. Pingback: Makeover Chicken Enchilada Soup « Meg.Goes.Nom.Nom.

  2. Pingback: Favorite Entrée Recipes of 2012–Part I « Meg.Goes.Nom.Nom.

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