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Home > Recipes > Makeover Philly Steak and Cheese Stromboli

Makeover Philly Steak and Cheese Stromboli Recipe

Makeover Philly Steak and Cheese Stromboli Recipe photo by Taste of Home

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It’s just not Christmas Eve at our house without this traditional stromboli—and now it's lower in fat and calories! —BARBIE MILLER. OAKDALE, MINNESOTA

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Healthy

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Makeover Philly Steak and Cheese Stromboli Recipe

Prep: 30 min. Bake: 25 min. + standing

Yield: 8 Servings

30 25 55

Ingredients

2 large green peppers, julienned
1/2 pound sliced fresh mushrooms
1 large onion, halved and sliced
2 tablespoons canola oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 loaf (1 pound) frozen whole wheat bread dough, thawed
12 ounces reduced-fat process cheese (Velveeta), sliced
1/2 pound shaved deli roast beef, chopped
1 egg white
1 teaspoon water
1/4 cup shredded part-skim mozzarella cheese

Directions

In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Stir in garlic powder and pepper; set aside.
On a baking sheet coated with cooking spray, roll dough into a 15-in. x 10-in. rectangle. Layer half of the sliced cheese, all of roast beef and vegetable mixture lengthwise over half of dough to within 1/2 in. of edges. Top with remaining sliced cheese. Fold dough over filling; pinch seams to seal and tuck ends under.
Combine egg white and water; brush over dough. Cut slits in top. Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 slice equals 331 calories, 12 g fat (3 g saturated fat), 33 mg cholesterol, 1,055 mg sodium, 38 g carbohydrate, 5 g fiber, 23 g protein.

Originally published as Makeover Philly Steak and Cheese Stromboli in Healthy Cooking December/January 2012, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Makeover Philly Steak and Cheese Stromboli

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Reviewed on Jan. 15, 2012 by ahmom

I used canned mushrooms and fresh garlic, left over beef. I used homemade dough. EXCELLENT!!!!

Reviewed on Jan. 03, 2012 by diligentfrog

We made this for New Year's Eve. It was fabulous! Next time, I will use less Velveeta and more Mozzarella... Loved it!!

Reviewed on Dec. 21, 2011 by krissyfish22

Very good recipe. I had a hard time closing the stromboni though, as lots of filling, but it turned out very nicely. Tasted and smelled delicious. Next time I would reduce the velveeta a bit and put more of the non-processed cheese/mozza/cheddar. Will definitely make again.

Reviewed on Dec. 16, 2011 by trudi.taylor

I used my bread machine rather than frozen dough. I also used parchment paper and found it easy to roll and eventually flip the stromboli. Mine was a LOT fatter and rounder than the picture. I only had 6oz of Velveeta so I used skim milk mozzarella and a bit of marble cheese grated. I don't like green pepper so I used just a bit of sweet yellow pepper. I also used a sweet onion. It was enjoyed by all at our social and I think I'll make it again during the Christmas season for relatives.

Reviewed on Dec. 11, 2011 by autumnjewel

I had trouble rolling out the thawed dough and I almost panicked but, eventually as the dough warmed I was able to roll it into the required length. I rolled it on my oversized wood cutting board and transferred the dough to the baking pan. The recipe was easy and the stromboli was a success with my husband. This recipe will definitely be one to make again and again. Thanks for the great recipe!

Reviewed on Nov. 29, 2011 by Okane.B

Husband said it's one of the best meals I've made him and really quite simple! Delicious - my only comment is maybe not as much cheese inside.

Reviewed on Nov. 28, 2011 by feldnj42

Delicious! I will definitly make this again!