It's the perfect combo of pizza and cheese steak - this Philly Cheese Stromboli will fill you up! A recipe by Mark Ashby of GrillMarkCo - thank you Mark!
Let's get into it right away! Preheat your smoker to a cooking temperature of 400ºF (204ºC).Place a large griddle over direct heat, and let it come up to 375-400ºF as well. Brush on some oil or butter to prevent stuff from sticking.
Once the griddle is sizzling, throw on the pre-sliced steaks one at a time. Cook for about 1 min 30 seconds on each side, then remove them from the griddle and set aside. You only want to get a crust going at this point.
Season steaks with Cow Cover and SPG, or any season blend you enjoy. Tent with some foil and set aside.
Next, add 1 tbsp of vegetable oil to the griddle. Add the chopped and sliced onions and peppers to the pan, and sprinkle them with some Garlic Jalapeño and SPG rub. Sauté for 2 to 3 minutes, until the onions are just starting to brown. Then pull the off the heat.
Time to assemble the Stromboli! On a piece of lightly floured parchment paper, roll out the pizza dough into a 15x10 inch (38x25 cm) rectangle. Lay the sliced provolone cheese onto the dough, leaving about 1/2 inch of space around the edge.
Now add the cooked steak on top of the cheese, then add the peppers and onions. Top with shredded mozzarella. Finally, fold in the sides of the dough, then roll it up.
To make sure everything stays put, pinch the seams to seal the Stromboli. Make sure the seam side is facing down on the parchment paper, then pick it up from the parchment paper and place it onto a baking sheet.
Grab a small bowl and combine the egg and 1 tsp of water in it. Beat until fully combined. Then brush the egg mixture over the rolled up Stromboli. Then cut slits into the top of the dough.
We're almost there! Only thing that's left to do is place the Stromboli on the preheated smoker, and let it cook. This should take about 15-25 minutes.
When the Philly cheese Stromboli has turned golden brown, you can add some extra shredded mozzarella or parmesan cheese on top, and let it cook for another 5 minutes before pulling it off the cooker.
Rest for 10 minutes, then carve it up and enjoy!
Once again, big thanks to Mark Ashby of GrillMarkCo. So much creativity, we can't wait to try this one out!
Catch you on the next recipe.
Cheesesteak / Stromboli recipe
It's theperfect combo of pizza and cheese steak - this Philly Cheese Stromboli will fill you up!
1 lb (approx. 10 steaks) frozen sliced sandwich steaks
Preheat smoker with griddle installed to 400ºF (204ºC).
Cook steaks on griddle for 1 min 30 seconds per side.
Remove them from the griddle and season them with Cow Cover and SPG. Set aside.
Add 1 tbsp of vegetable oil to griddle. Add chopped and sliced onions and pepers, and season with Garlic Jalapeño and SPG. Sauté for 2-3 minutes, until onions are just starting to brown.
On a piece of lightly floured parchment paper, roll out pizza dough into a 15x10 inch (38x25 cm) rectangle.
Add sliced provolone cheese, leaving about 1/2 inch of space around the edge.
Add cooked steaks, peppers, onions, and shredded mozzarella on top. Fold in the sides of the dough, then roll it up. Pinch seams to seal the stromboli. Seam side should be facing down.
In a small bowl whisk together 1 egg and 1 tsp of water. Brush the egg mixture over the rolled up stromboli and cut slits into the top of the dough.
Place stromboli on the cooker for 15-25 minutes. When it turns golden brown, add extra shredded mozzarella or parmesan cheese on top, and cook for another 5 minutes.
When ready, pull off the cooker. Rest for 10 minutes before serving.
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.