Buttery bread stuffed with deli roast beef, sautéed veggies, and gooey provolone — this easy stromboli is a weeknight hero with serious deli vibes.
🕒 Servings & Timing
Yield: Serves 6
Prep Time: 25 minutes (plus dough thawing/rising)
Cook Time: 20 minutes
Total Time: 45 minutes active, ~3–4 hours including dough rise
Dietary Tags: Comfort Food, Family-Friendly
✅ Ingredients Checklist
Dough & Base
Rhodes Frozen White Bread loaf, thawed and risen
Mayonnaise
Garlic powder
Butter (divided)
Filling
Diced green bell pepper
Diced onion
Sliced mushrooms
Deli roast beef slices
Sliced provolone cheese
Topping
Garlic salt
Sesame seeds
Dried parsley
🔪 Instructions
Thaw and rise: Let the frozen bread dough thaw and rise according to package instructions until doubled in size.
Prep the veggies: Dice the green pepper and onion, and slice the mushrooms. Sauté in 1 tbsp butter over medium heat until tender and golden (5–7 minutes). Let cool slightly.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or spray with nonstick spray.
Roll the dough: On a lightly floured surface, roll the dough into a 12×18-inch rectangle.
Spread the mayo mix: Mix mayonnaise with garlic powder, then spread evenly over the dough, leaving a ½-inch border.
Layer fillings: Add roast beef slices, then sautéed vegetables, then provolone cheese on top.
Roll it up: Starting from a long edge, roll up tightly like a jelly roll. Pinch the seam and ends to seal.
Top and bake: Place seam-side down on baking sheet. Brush with melted butter and sprinkle with garlic salt, sesame seeds, and dried parsley.
Bake for 15–20 minutes, or until golden brown and heated through (internal temp 165°F).
Rest and slice: Let sit for 5 minutes before slicing. Serve warm!
💡 Notes
Rhodes dough makes this simple, but you can also use homemade or refrigerated pizza dough.
Don’t skip the mayo-garlic spread — it adds creaminess and flavor.
Letting the stromboli rest ensures cleaner slices and better structure.
🖼️ Hero Image & Quick Intro
This Cheesy Roast Beef Stromboli is your favorite sandwich meets hot pocket — tender roast beef, melty provolone, and buttery bread rolled up and baked to golden perfection. It’s a total crowd-pleaser and surprisingly easy thanks to pre-made dough. Whether you serve it for a game day snack or a weeknight dinner, everyone’s going to want seconds.
👩🍳 Step-by-Step Stromboli Guide
1. Thaw and Rise the Dough
Follow the Rhodes package instructions — usually thaw overnight or at room temp for a few hours.
Tip: Dough should be soft and double in size before rolling.
2. Sauté the Veggies
Cook peppers, onions, and mushrooms in butter until lightly caramelized.
Tip: Cool before adding to avoid making the dough soggy.
3. Roll Out the Dough
Lightly flour your surface and roll dough into a large rectangle, about 12×18 inches.
Tip: If dough resists stretching, let it rest for 5 minutes and try again.
4. Spread the Mayo Mix
Mix mayo with garlic powder and spread evenly across the dough.
Tip: Leave edges clear so the roll seals easily.
5. Layer & Roll
Add roast beef, veggies, and cheese. Roll tightly from the long edge and pinch to seal.
Tip: Use the parchment paper to help guide the roll if needed.
6. Brush and Season
Brush with melted butter, then sprinkle with garlic salt, sesame seeds, and dried parsley.
Tip: This makes the crust super flavorful and golden.
7. Bake and Rest
Bake until deep golden brown, then rest for 5 minutes. Slice and enjoy!
Tip: A serrated knife gives the cleanest cuts without crushing.
🧂 Ingredient Insights & Substitutions
Deli Roast Beef: You can also use cooked steak or rotisserie chicken.
Provolone Cheese: Mozzarella or Swiss work well too.
Mayo Spread: Replace with garlic aioli or herbed cream cheese for variation.
Dough: No Rhodes bread? Use any pizza dough or crescent roll sheet dough.
Optional Add-ins:
Sliced jalapeños for heat
Fresh spinach for a veggie boost
Mustard instead of mayo for tang
🍽️ Variations & Serving Ideas
Flavor Variations
Philly-Style: Use shredded steak, sautéed onions, and provolone.
Italian: Add pepperoni, mozzarella, and marinara.
Veggie: Replace meat with roasted zucchini, spinach, and feta.
Serving Suggestions
Slice and serve with marinara or ranch dipping sauce.
Add a side salad for a light dinner combo.
Serve as party bites — slice into mini rolls for appetizers.
🧊 Storage & Make-Ahead Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap cooled slices tightly and freeze up to 1 month.
Reheat: Oven at 350°F for 10 minutes, or microwave in 30-second bursts.
Make-Ahead: Assemble and refrigerate unbaked stromboli up to 24 hours in advance. Bake fresh.
🔍 Nutrition (Per Serving, Estimated)
Calories: ~390 kcal
Carbs: 28g
Protein: 18g
Fat: 22g
Sodium: Moderate–High
Allergens: Gluten, dairy, eggs (in dough or mayo, depending on brand)
Diet Tags: High-Protein, Comfort Food
❓ FAQs
Q: Can I use shredded cheese instead of slices?
A: Absolutely. Just spread evenly to cover the filling area.
Q: Can I skip the veggies?
A: Yes, but they add great flavor and texture — consider at least using onions.
Q: What if I don’t have parchment paper?
A: Grease the pan well with oil or cooking spray to prevent sticking.
Q: Can I reheat this in the air fryer?
A: Yes! Reheat slices at 350°F for 4–5 minutes for crispy edges.
📝 Personal Note
This recipe came from a fridge raid on a lazy Sunday — leftover roast beef, a bag of frozen dough, and a hodgepodge of veggies. What started as “clean-out-the-fridge night” turned into one of our favorite weeknight meals. Now, I keep frozen dough on hand just for this.
💬 Let’s Roll — Share Your Slice!
Did you make this Cheesy Roast Beef Stromboli? I want to see it! Tag your photos @yourbloghandle or drop a comment below with your own variation — spinach, spicy mustard, or even jalapeño popper-style? Go wild. 🧀🥖🔥