Shredded Beef and Caramelized Onion Stromboli

Thanks to a few shortcuts, this easy stromboli recipe makes the perfect weeknight meal.

a breadboard with stuffed bread slices and peppers

Brie Goldman

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
1 hr

Stromboli is similar to a calzone, in that it's dough stuffed with fillings; however, stromboli is rolled like a cinnamon roll rather than folded. This easy stromboli recipe takes a few shortcuts from the grocery store so you can have dinner on the table fast. Refrigerated roast beef au jus provides the base for the filling alongside sweet caramelized onions. Thyme and pepperoncini peppers add some sharp notes to balance out the savory meat and onions. Purchased pizza dough forms the crust of this beef stromboli recipe.

The characteristic rolled bread creates several crunchy bread layers within each bite. Its flavor and variety make it a great game day snack or party grab-and-go dish, but the heartiness of the beef and onions still make it perfect for a nice sit-down meal.


  • 1 Tbsp. butter

  • 1 large sweet onion, thinly sliced

  • 1 tsp. chopped fresh thyme

  • ¼ tsp. salt

  • ¼ tsp. black pepper

  • 2 tsp. olive oil

  • 1 Tbsp. cornmeal

  • 1 pound pizza dough, purchased or homemade

  • 1 15-oz pkg. refrigerated cooked beef roast au jus

  • ¾ cup shredded mozzarella cheese (6 oz.)

  • ¾ cup shredded smoked Gouda cheese (6 oz.)

  • 1/3 cup sliced pepperoncini peppers

  • 1 egg yolk


  1. For caramelized onions, in a 10-inch skillet melt butter over medium. Add onion, thyme, salt, and pepper; cook, covered, stirring occasionally, until onion is tender, 13 to 15 minutes. Uncover; cook, stirring occasionally, until onion is golden, 4 to 6 minutes more.

  2. Meanwhile, preheat oven to 375°F. Line a 15×10-inch baking pan with foil. Brush with olive oil and sprinkle with cornmeal.

  3. On a lightly floured surface roll dough to a 13×10-inch rectangle. Transfer to prepared pan.

  4. Heat beef roast au jus according to package directions. Remove meat from the au jus and shred. Reserve au jus for serving; keep warm.

  5. Arrange shredded beef on dough, leaving a 1/2-inch border. Sprinkle with half of the cheeses. Top with the caramelized onions and pepperoncini peppers. Top with the remaining cheeses.

  6. Starting from a long side, roll up dough around filling. Pinch seam and ends to seal. Lightly beat egg yolk with 1 tsp. water. Brush dough with egg yolk mixture. Using a sharp knife, cut shallow slits on top to vent.

  7. Bake until golden brown, 30 to 40 minutes. Cool 10 minutes. Cut into slices. Serve with reserved au jus.

Nutrition Facts (per serving)

506 Calories
27g Fat
33g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 505.6
% Daily Value *
Total Fat 26.7g 34%
Saturated Fat 11.9g 60%
Cholesterol 151.9mg 51%
Sodium 712.7mg 31%
Total Carbohydrate 33.4g 12%
Dietary Fiber 1.7g 6%
Total Sugars 5g
Protein 31.6g
Vitamin D 0.6mcg 3%
Vitamin C 6.6mg 33%
Calcium 334.6mg 26%
Iron 3.3mg 19%
Potassium 316.4mg 7%
Fatty acids, total trans 0.3g
Vitamin D 23.9IU
Alanine 1.5g
Arginine 1.8g
Ash 3.5g
Aspartic acid 2.6g
Caffeine 0mg
Carotene, alpha 2.2mcg
Choline, total 110.5mg
Copper, Cu 0.2mg
Cystine 0.4g
Energy 2115.2kJ
Fluoride, F 26.5mcg
Folate, total 103.8mcg
Glutamic acid 6.3g
Glycine 1.4g
Histidine 1g
Isoleucine 1.5g
Leucine 2.7g
Lysine 2.5g
Methionine 0.8g
Magnesium, Mg 38.7mg
Manganese, Mn 0.3mg
Niacin 4.6mg
Phosphorus, P 405.2mg
Pantothenic acid 0.9mg
Phenylalanine 1.5g
Phytosterols 10.5mg
Proline 2.5g
Retinol 118.7mcg
Selenium, Se 38.3mcg
Serine 1.5g
Starch 0g
Theobromine 0mg
Threonine 1.2g
Vitamin E (alpha-tocopherol) 1mg
Tryptophan 0.3g
Tyrosine 1.3g
Valine 1.8g
Vitamin A, IU 456.7IU
Vitamin A, RAE 121.7mcg
Vitamin B-12 1.9mcg
Vitamin B-6 0.3mg
Vitamin K (phylloquinone) 8.1mcg
Water 128.8g
Zinc, Zn 5.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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