Philly Cheesesteak Stromboli

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and green bell pepper.

Season the vegetables with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until softened, then remove from the pan and set aside.

In the same skillet, add another tablespoon of butter. Add the chopped shaved steak and season with your favorite steak seasoning.

Cook the steak until no longer pink. Drain off any excess grease onto a paper towel-lined plate.

Return the steak to the pan and mix in the cooked peppers and onions. Let the mixture cool down.

Unroll the pizza dough onto a piece of parchment paper and press it out into a rectangle.

Layer the provolone cheese slices over the dough, leaving a small border around the edges.

Spread the cooled steak and pepper mixture evenly over the provolone cheese.

Top with the shredded mozzarella cheese.

Carefully roll the dough up into a log, using the parchment paper to help guide you. Pinch the seams and ends tightly to seal.

Flip the stromboli so it is seam-side down. Use the parchment paper to transfer it to a baking sheet.

Brush the top with 1 tablespoon of melted butter. Sprinkle with dried parsley and sesame seeds.

Using a knife, cut several slits across the top of the stromboli to allow steam to escape.

Bake at 425°F (220°C) for about 20 minutes, or until the crust is golden brown and crispy.

While the stromboli bakes, prepare the au jus mix according to package directions for dipping, if desired.

Remove from the oven and let it rest for at least 5 minutes before slicing and serving.