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

Makeover Philly Steak and Cheese Stromboli Recipe

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Our family always looks forward to this traditional stromboli—and now it's lower in fat and calories! —Barb Miller, Oakdale, Minnesota
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES: 8 servings


  • 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

Nutritional Facts

1 slice: 331 calories, 12g fat (3g saturated fat), 33mg cholesterol, 1055mg sodium, 38g carbohydrate (8g sugars, 5g fiber), 23g protein


  1. In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Stir in garlic powder and pepper; set aside.
  2. 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.
  3. 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.
Originally published as Makeover Philly Steak and Cheese Stromboli in Healthy Cooking December/January 2012, p29

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Reviewed Feb. 14, 2015

"This was awesome. I am not a" cook " and I need a recipe to follow and this was perfect"

Reviewed Apr. 6, 2014

"Decent, though the roast beef was difficult to detect amongst all those peppers and onions! I usually don't complain about excess veggies, but the ratio seemed really off here. We subbed provolone for the Velveeta (not a fan of fake cheese - unless it's with mac!), and that melted beautifully and paired well with the other ingredients."

Reviewed Mar. 29, 2014


Reviewed Jan. 15, 2012

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

Reviewed Jan. 3, 2012

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

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