Philly Cheese Steak Stromboli Roll




1 tbsp olive oil
2 cloves garlic, chopped
5 tomatoes, peeled and chopped
1 tsp sugar
1/4 cup water
2 tsp chopped fresh basil
salt and pepper to taste

Frozen pizza dough, thawed
1 8oz package cream cheese
1 tbsp vegetable oil
1 lb ribeye, sliced thin
1 tbsp butter
1 onion, sliced into rings
1 green onion, sliced
Salt and pepper, to taste
8 oz mozzarella ball, sliced
1 egg
1 tsp oregano


Heat oil and saute garlic until light brown and fragrant. Add and stir in tomatoes, sugar, water, basil and salt and pepper. Bring to a boil and cover, lower heat to a simmer about 45 minutes, stirring occasionally.

Thaw out the pizza dough and  roll out into a round on a pizza pan. Using a pizza cutter, slice in an asterisk shape in the center,  leaving a lot of space between the cut and edge of the pizza dough.

Slice up steak very thinly, freezing if necessary to cut as thin as possible. Heat up a cast iron skillet on medium high heat, then begin frying up the steak. Flip the meat when browning, then cook until just only browned. Set aside.

Preheat oven to 400F.

Set down the heat to medium, then add butter to a skillet and saute the onions until caramelized, about 20 minutes.  Set aside and clean pan. Add extra butter if needed, then cook the green peppers until softened. Set aside.

Place tablespoon sized scoops of cream cheese along the uncut portions of the pizza dough and spread out in a ring. Top along cream cheese with steak, then onions, green pepper and mozzarella.

Pull in the sides of  the pizza towards the middle, one by one and wrap over the pointed center end. Continue doing this around the whole sides. Whisk together the egg with a teaspoon of water. Brush egg wash on the ring and sprinkle with oregano.

Bake in the preheated oven for 20 minutes and serve with desired sauce.

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