There’s something magical about the way melted Swiss cheese clings to seasoned ground beef, all wrapped up in a golden, flaky crust. This Beef and Swiss Cheese Stromboli isn’t just dinner—it’s an experience. Whether you’re feeding a hungry family, impressing friends at game night, or just treating yourself to something special, this recipe is your ticket to comfort food heaven.
Why This Recipe Works
- Effortless Elegance: With just 45 minutes from start to finish, you get a meal that looks and tastes like it came from a fancy Italian deli.
- Customizable Canvas: Swap the beef for sausage, add roasted peppers, or go wild with different cheeses—this recipe is your playground.
- Leftover Love: It reheats like a dream, making it the ultimate next-day lunch (if there’s any left, that is).
The Story Behind the Sauce
Stromboli was born in 1950s Philadelphia, a delicious accident by Italian-Americans who wanted something more portable than a calzone. This version takes that tradition and cranks it up with rich, savory beef and nutty Swiss cheese. It’s like a cheeseburger and a pizza had a very well-behaved baby.
Essential Ingredients & Tools
Ingredients for the Filling
- 1 lb ground beef (80/20 blend—because flavor matters)
- 1 small onion, diced (the unsung hero of sweetness)
- 2 garlic cloves, minced (or ½ tsp garlic powder in a pinch)
- 1 tsp Italian seasoning (or mix oregano, basil, and thyme)
- ½ tsp salt (trust your taste buds here)
- ¼ tsp black pepper (freshly ground for maximum aroma)
- 1 cup shredded Swiss cheese (Emmental or Gruyère work too)
- ½ cup marinara sauce (plus extra for dunking)
Ingredients for the Dough
- 1 lb pizza dough (store-bought is fine—no judgment here)
- 1 tbsp olive oil (for that golden sheen)
- 1 tsp sesame seeds (optional, but they add a nice crunch)
Tools You’ll Need
- Rolling pin (or a wine bottle—we’ve all been there)
- Baking sheet (lined with parchment for easy cleanup)
- Skillet (for browning that beautiful beef)
- Pastry brush (or your fingers—whatever gets the job done)
Serves: 4 | Prep: 20 min | Cook: 25 min | Total: 45 min
How to Make Beef and Swiss Cheese Stromboli
- Brown the Beef
Heat a skillet over medium heat and add 1 lb ground beef, 1 small diced onion, and 2 minced garlic cloves. Break it up with a wooden spoon like you’re solving a delicious puzzle. Cook until the beef is browned and the onions are soft (5–7 minutes). Drain the fat—this keeps your stromboli from getting soggy. Stir in 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Let it cool slightly (hot filling = melty dough disaster).
- Roll Out the Dough
Preheat the oven to 375°F (190°C). On a floured surface, roll 1 lb pizza dough into a 12×10-inch rectangle. If it fights back, let it rest for 5 minutes—dough has feelings too.
- Layer the Goodness
Spread ½ cup marinara over the dough, leaving a 1-inch border (this is your sealing safety zone). Sprinkle ½ cup shredded Swiss cheese, then the beef, then the remaining ½ cup cheese. Press it down gently—no air pockets allowed.
- Roll It Up
Starting from the long side, roll it tightly into a log. Pinch the seams like you’re closing an envelope full of delicious secrets. Transfer to a baking sheet, seam-side down. Brush with 1 tbsp olive oil and sprinkle 1 tsp sesame seeds if you’re feeling fancy.
- Bake to Golden Perfection
Cut a few slits on top to let steam escape (no explosions, please). Bake for 20–25 minutes until golden brown. Let it rest for 5–10 minutes before slicing—patience pays off here.
Pro Technique
For extra oomph, sauté mushrooms with the beef or add a layer of prosciutto under the cheese.
Chef’s Wisdom
- The Seal is Real: Crimp the edges with a fork or fold them under. If the dough tears, patch it with a little water and spare dough.
- Drain Like a Pro: After browning the beef, press it in a strainer to remove hidden grease. Your stromboli will thank you.
- Egg Wash Magic: For a glossy crust, brush with an egg wash (1 egg + 1 tbsp water). It’s the difference between good and great.
Storage & Freshness Guide
- Fridge: Store slices in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to bring back the crunch.
- Freezer: Wrap unbaked stromboli in plastic and foil, freeze for 2 months. Bake from frozen, adding 10–15 minutes to the cook time.
Nutrition Profile
Calories: 520 | Protein: 28g | Carbs: 45g | Fat: 25g | Fiber: 3g
Ingredient Variations and Their Impact
- Cheese Swap: Try provolone for creaminess or sharp cheddar for tang.
- Meat Alternatives: Italian sausage or ground lamb with rosemary are game-changers.
- Veggie Version: Sautéed mushrooms and spinach work beautifully—just squeeze out excess moisture.
Perfect Pairings
Complementary Dishes
- Garlic Knots: Brush with garlic butter post-bake for a carb-loaded duo. The buttery notes contrast the stromboli’s savory depth.
- Crisp Caesar Salad: The creamy dressing and crunchy romaine cut through the richness. Add anchovies for umami harmony.
Drinks
- Chianti: This medium-bodied red wine’s acidity balances the cheese and beef. Serve slightly chilled.
- Sparkling Lemonade: The effervescence and citrus cleanse the palate between bites.
Something Sweet
- Tiramisu: Coffee-laced mascarpone contrasts the savory main. Serve in small portions.
- Dark Chocolate Almonds: A handful post-meal adds bitterness to counter residual richness.
FAQs
- Can I use store-bought dough?
Absolutely. Save time where you can. - How do I prevent bursting?
Don’t overfill, seal tightly, and vent the top. - Can I make it ahead?
Yes! Assemble, refrigerate for up to 12 hours, then bake. - Stromboli vs. calzone?
Stromboli is rolled; calzone is folded. Both are delicious. - Freezing leftovers?
Slice, wrap, and freeze. Reheat in the oven for best results.
Beef and Swiss Cheese Stromboli: A Rolled-Up Hug of Comfort
Make this irresistible Beef and Swiss Cheese Stromboli in just 45 minutes! Packed with savory beef, melty Swiss, and a crispy crust. Get the recipe now!
Ingredients
For the Filling
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1 lb ground beef
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1 small onion (diced)
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2 cloves garlic (minced)
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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1 cup shredded Swiss cheese
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½ cup marinara sauce
For the Dough
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1 lb pizza dough
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1 tbsp olive oil
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1 tsp sesame seeds
Instructions
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Brown 1 lb ground beef with 1 small diced onion and 2 minced garlic cloves. Drain fat and season with 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper.01
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Roll 1 lb pizza dough into a 12x10-inch rectangle.02
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Layer ½ cup marinara, ½ cup shredded Swiss cheese, and the beef, leaving a 1-inch border. Top with remaining ½ cup cheese.03
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Roll tightly, seal edges, and brush with 1 tbsp olive oil. Sprinkle 1 tsp sesame seeds if desired.04
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Bake at 375°F for 20-25 minutes until golden.05
