Stuffed Italian Beef Stromboli

Total Time:
6 hr 45 min
1 hr
45 min
5 hr

8 to 10 servings

  • All-purpose flour, for dusting
  • 1 pound prepared pizza dough, proofed in a greased bowl in a warm area for at least 1 hour
  • 1 pound shredded sharp provolone cheese
  • Italian Beef, recipe follows, with the reduced braising liquid
  • 1 cup hot giardiniera
  • 1 cup roasted red peppers
  • 1 large egg, lightly beaten
  • Olive oil, for brushing
  • Italian Beef:
  • 1 boneless chuck eye roast (about 3 1/2 pounds)
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 tablespoon Italian seasoning
  • 1 tablespoon crushed red pepper flakes
  • 6 cloves garlic, chopped
  • 1/2 cup dry red wine
  • 4 cups good beef stock
  • 1 sprig fresh thyme
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F; line a baking sheet with parchment paper.

  • On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions. Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough. Using a pastry brush, paint one of the short borders with the egg wash. Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal. Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil.

  • Bake until golden brown on top, 20 to 25 minutes. Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef.

Italian Beef:
  • Position a rack in the middle of the oven and preheat the oven to 350 degrees F.

  • Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.

  • Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.

  • Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.

  • Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.

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