Philly Cheesesteak Stromboli

For the Dough and Base

For the Filling

For the Topping

Thaw the frozen bread dough and allow it to rise according to the package instructions. This typically takes a few hours, so plan accordingly. The dough should be completely thawed and doubled in size before proceeding.

While the dough is rising, prepare the vegetables. Dice the green bell pepper and onion into small, even pieces. Slice the mushrooms thinly. Heat 1 tablespoon of butter in a skillet over medium heat, then add the vegetables. Sauté until softened and slightly caramelized, about 5-7 minutes. Remove from heat and set aside to cool slightly.

Preheat your oven to 375°F (190°C). Line a baking sheet or jellyroll pan with parchment paper, or spray it with non-stick cooking spray to prevent sticking.

On a lightly floured surface, roll out the risen bread dough into a rectangle approximately 12 inches by 18 inches. The dough should be relatively thin but sturdy enough to hold the fillings. Don’t worry if the shape isn’t perfectly rectangular.

In a small bowl, mix the mayonnaise with the garlic powder until well combined. Spread this mixture evenly over the rolled-out dough, leaving about a half-inch border around all edges. This flavored spread adds moisture and helps the fillings adhere to the dough.

Layer the deli roast beef slices over the mayonnaise mixture, covering the surface evenly. Next, distribute the sautéed vegetables (bell peppers, onions, and mushrooms) evenly over the beef. Finally, arrange the provolone cheese slices on top of the vegetables, slightly overlapping them if necessary to cover the surface …