It is true that stromboli is usually stuffed with pizza ingredients such as pepperoni, cheese and sauce. While I’m a fan of pizza and every derivative of a delicious Italian pie, this stromboli is different. It starts out as a slow-roasted piece of beef made delicious with onion, garlic, red wine and beef broth but in the end is wrapped in dough and presented as stromboli. Do not be fooled by the presentation. The inside of this bad boy tastes like something your Italian grandma spent three days creating.
I promise it won’t take three days to make it but I’m also not going to lie to you. This recipe takes time. It’s a 3-step process to create first the Italian beef, then the au jus, and finally the stromboli. Oh my word, it is so worth your time though!
I have a few notes about the ingredients: (1) Feel free to use a beef roast if you have it. I chose beef stew meat because it was on sale and doesn’t take as long to cook as a whole roast. (2) This recipe calls for provolone cheese which is widely available but here in St. Louis we have this delicious, super melty cheese called provel that I’m using today. (3) I had some Italian Roast Beef seasoning left over from a catering job but regular Italian seasoning works fine. (4) When using wine in a recipe, it is often said to buy one you would want to drink. I do not drink red wine so I’m not spending much on the bottle. The choice is up to you. If you prefer no wine, just substitute that amount with more broth but know that the wine cooks out and the flavor profile of it shouldn’t be missed.
The first step of searing the meat is what sets you on the right path for a delicious au jus so be sure to sear the meat well. This may take multiple steps as you don’t want to crowd the pan but take the time to do this step properly for maximum flavor.
Once the meat has cooked in the oven and then cooled down, you will want to shred it for the stromboli filling. Be sure to spread the pizza dough into a large rectangle without tearing the dough. Once you’ve put a generous amount of beef and cheese down the center of the dough, wrap it up using the burrito method to ensure the filling doesn’t leak out during baking.
When the stromboli comes out of the oven, be sure to let it cool for about 10 minutes before slicing. Then serve the slices alongside that deep, rich au jus.
Italian Beef Stromboli
- 1 can refrigerated pizza crust
- 1 pound provolone cheese, shredded
- Italian Beef, recipe follows, with the braising liquid
- Olive oil, for brushing
- 3 1/2 pounds boneless beef roast or beef stew meat
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 tablespoon Italian seasoning
- 6 cloves garlic, chopped
- 1/2 cup dry red wine
- 4 cups beef broth
- 1 teaspoon dried thyme
- Preheat oven to 350 degrees F.
- Season the meat with salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat.
- Sear the meat, browning all sides until caramelized.
- Transfer the meat to a plate and turn heat down to medium.
- Add the onions and sauté until they begin to brown, about 8-10 minutes.
- Add the Italian seasoning and garlic; sauté until fragrant, about 1 minute.
- Deglaze the pan with the red wine and cook until wine is reduced by half.
- Add in the broth and thyme and bring to a simmer.
- Adjust the seasoning as needed.
- Return the meat and its juices back to the pot.
- Transfer to the oven and cook, turning the meat every 30 minutes until tender, 2 hours for stew meat or 3 1/2 to 4 hours for a roast.
- Place the meat on a plate and tent with foil; let it rest for 10 minutes.
- Once the meat is cooled, shred it into smaller pieces.
- Strain the braising liquid through a fine-mesh strainer and return to the pot.
- Bring to a simmer and adjust the seasonings as needed.
- Serve the au jus on the side with a slice of stromboli.
- Preheat oven to 375 degrees F.
- Spray cookie sheet and roll out pizza crust dough on the pan.
- Place a heaping amount of Italian beef down the center of the dough.
- Sprinkle the provolone cheese over the top of the beef.
- Be sure to bring the dough up and over the filling on both short ends.
- Pull one long side of the dough over and wrap around the beef and cheese.
- Pull the other long side of the dough over and tuck under.
- Using a sharp knife, cut a few slits in the dough on top of the stromboli.
- Brush the top with olive oil.
- Bake until golden brown on top, about 20-25 minutes.
- Let stand for 15 minutes before cutting and serving with a side of au jus.