I have not come across a Stromboli made with steak, but there is always a first. And when you have a package of left over fondue meat, putting it in a Stromboli is a natural thing to do.
Makes two loaves
1 package sautéed steak fondue meat
8 slices each: Capicollo, prosciutto and salami
Green and red pepper (App. 1 of each)
½ of a large onion
4 c. mozzarella
2 tsp. salt
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. paprika
1 beaten egg white
Heat oven to 425° F.
Drizzle olive oil in your pan. Sauté the steak fondue meat in a hot pan and set aside.
Add more olive oil if needed. Sauté the onions, peppers in a pan with the seasonings.
Flatten your pizza dough to a square measuring 14 by 12 inches.
Layer the steak, capicollo, and other meats you are using, then the pepper mixture and grated cheese.
Roll up the dough tightly to shape your bread form, use water to seal and place on a sheet pan seam side down.
Brush with egg white. Sprinkle with sea salt or sesame seed.
Bake for 40-45 minutes, or till when tapped, it sounds hollow.
Remove from oven and let cool 10 minutes.
Slice and serve!