Philly Cheesesteak Stromboli

Sweet and Tangy Salad


  • 1 lb ground beef
  • ½ onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • 1 tsp pepper
  • 1 (13.8-oz) can refrigerated pizza dough
  • 1 (8-oz) pkg shredded mozzarella cheese
  • 1 (8-oz) bottle Parmesan-peppercorn dressing, divided


  1. Preheat oven to 425°F. Cook beef, onion, bell pepper, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in Italian seasoning, salt, and pepper.
  2. Unroll dough on a large greased rimmed baking sheet, and press into a large rectangle. Sprinkle with 1 cup cheese. Top with beef mixture, leaving a 1-inch border on all sides. Sprinkle with 1 cup cheese; drizzle with ¼ cup dressing.
  3. Starting at one long side, roll up dough, pinching ends to seal. Arrange, seam side down, on baking sheet; cut slits in dough at 1-inch intervals.
  4. Bake 20 to 25 minutes or until deep golden brown. Let stand 10 minutes before slicing. Serve with remaining dressing for dipping.

Side Dish Ingredients

  • 1 (12-oz) pkg classic salad
  • 2 apples, chopped (preferably a sweet, crisp variety)
  • ¼ cup grated Parmesan cheese
  • ½ cup balsamic vinaigrette

Side Dish Instructions

  1. Toss together all ingredients just before serving.

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