Philly Steak Stromboli

Stromboli...what the heck is it or who the heck gave it that name?!

Stromboli is a type of turnover filled with various cheeses, Italian meats such as salami, capicola and bresaola or vegetables. The dough is Italian bread dough.

Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman. Other sources claim the stromboli was the brainchild of Mike Aquino, Sr., and that he created it in Spokane, Washington, in 1954.

Who knows? And quite frankly...who cares when something this delicious fills your mouth. You haven't time or care to ponder the history. My picture shows an offering of sweet potato fries and regular fries. A salad is a nice accompaniment as well.

I love making it with the traditional Italian ingredients. But this one is quite tasty and fun too!

1 Pillsbury Refrigerated Pizza Dough (Thin Crust) or make your own
1 large package of Steak-ums
1 large green pepper
1 large onion
1 qt. fresh, sliced mushrooms
1 Tbsp seasoned salt
1/4 tsp pepper
1 16 oz package shredded provolone cheese
Banana peppers, quantity - your preference


I like to use a pizza stone for a crisp crust. But a cookie sheet or pizza pan will work as well. Heat oven to 400 Degree.

Take Steak Ums out of package and in their frozen state. Slice into thin strips. In a skillet cook steak ums, onion, green pepper, mushrooms until meat browned and onions softened. Important that mixture is not 'juicy', if it is, drain. Add salt and pepper. Cool. Stir in drained Banana Peppers to taste.

Spread pizza crust out. Place half of cheese on one half of crust. Place cooled Philly Steak ingredients on top of cheese leaving a border. Layer remaining provolone cheese on top of steak mixture. Bring the other half of pizza crust over meat mixture to make a 'turnover'. Fold edge over and crimp as you go around the semi circle to seal the turnover. Brush oil on top crust.

Bake until crust is browned and crisped. Approximately 15-20 minutes. Enjoy! I like to smear mayonnaise on the top of my personal slice of this heaven to enjoy each bite. (After all, don't they put mayonnaise on your Philly Sub bread??)