Tips for Success
Sauté the vegetables until soft and slightly caramelized for the best flavor. Let the filling cool slightly before rolling to avoid tearing the dough. Don’t overfill the roll to prevent leaks. Use an egg wash for a glossy, golden finish. Slice after slightly cooling for cleaner cuts.
Ingredients
1 pound ribeye steak or deli roast beef, thinly sliced
1 tablespoon olive oil
1 green bell pepper, sliced
1 small onion, sliced
1 refrigerated pizza dough sheet
1 1/2 cups shredded provolone or mozzarella cheese
1 teaspoon garlic powder
Salt and pepper to taste
1 egg, beaten (for egg wash)
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper. In a skillet, heat olive oil over medium heat. Sauté peppers and onions until tender, about 5–7 minutes. Add steak and cook until just browned. Season with salt, pepper, and garlic powder. Remove from heat and let cool slightly. Roll out pizza dough on a floured surface into a rectangle. Spread steak mixture evenly over the dough, leaving a 1-inch border. Sprinkle cheese over the filling. Carefully roll up the dough from the long side like a jelly roll and pinch the seam to seal. Place seam-side down on the baking sheet. Brush with beaten egg. Bake for 20–25 minutes until golden brown. Cool slightly before slicing.
Additional Tips or Variations
Swap in mushrooms or banana peppers for extra flavor. Use puff pastry for a flakier crust. Add a drizzle of cheese sauce or serve with marinara for dipping. Try pepper jack cheese for a spicy kick. Use leftover steak or rotisserie chicken for a shortcut.