Mouthwatering White Mozzarella Cheesesteak Stromboli

Presented by Ben Smith Prep Time: 15 minutes| Cooking Time: 30 minutes Total Time: 45 minutes| Kcal: 450 kcal per serving| Servings: 4 Ingredients: 1 package pizza dough 1 lb ribeye steak, thinly sliced 1 medium onion, thinly sliced 1 bell pepper, thinly sliced 2 cloves garlic, minced 1 ½ cups shredded mozzarella cheese 2 tablespoons olive oil 1 tablespoon butter 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon Italian seasoning 1 egg, beaten (for egg wash) 1 tablespoon freshly chopped parsley (for garnish) Instructions: Preheat the oven to 400°F (200°C). Heat olive oil and butter in a large skillet over medium-high heat. Add the sliced steak, salt, pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the steak is browned and cooked through. Remove from heat and set aside. In the same skillet, add onions, bell pepper, and garlic, and sauté for 3-4 minutes, or until the vegetables are softened and aromatic. Roll out the pizza dough into a rectangle shape on a floured surface. Evenly layer the cooked steak, sautéed vegetables, and mozzarella cheese on the dough, leaving a small border around the edges. Carefully roll the dough, folding in the edges to seal the filling. Place the stromboli on a parchment-lined baking sheet, seam-side down. Brush the top of the stromboli with the beaten egg for a golden finish. Bake for 20-25 minutes, or until the dough is golden brown and the cheese is melted. Remove from the oven and let cool for a few minutes before slicing. Garnish with chopped parsley and serve.