I know, I know. Putting Mexican flavors in an Italian stromboli is a bit odd but Mexi-ranch Strombolis are so tasty I had to do it! Thin strips of tender beef with peppers, onions, jalapeno, and cheese bathed in my Mexi-ranch sauce just cried out to be wrapped in a golden brown crust! Give them a try and I’ll bet you think they’re terrific!
Mexi-ranch Strombolis are all Mexican flavor wrapped in a pizza dough crust!
The only thing that’s Italian in this recipe is the pizza crust that makes the stromboli. But that crust is so good with the filling tucked inside! The rest is all spicy Mexican in my Mexi-ranch sauce. And there are plenty of green peppers, jalapeno, and cheese, too!
I started by making the Mexi-ranch sauce. It’s ranch dressing with my homemade taco seasoning mixed in.
Next I sliced up a green pepper, a medium onion, and a large jalapeno. I removed the seeds and most of the ribs from the jalapeno but if you want it extra hot leave some of the ribs (those white membranes inside) intact. That’s where the real heat comes from in a jalapeno! I sautéed the peppers, jalapeno, and onion in a little oil just until they were soft. This took about 10 minutes.
I had two very thin rib eye steaks which were perfect for the Mexi-ranch Strombolis. Thin strips of beef cook just right in the time it takes to get the crust to a perfect golden brown.
First I removed the excess fat then cut the beef into narrow strips. The pieces that were really long I cut in half.
Next I sprayed a baking sheet with some non-stick cooking spray and preheated the oven to 400 degrees.
I rolled a refrigerated pizza crust (the kind that comes in the tube) out on a lightly floured board. The dough is big enough for two strombolis so I used a serrated knife to cut it into to rectangles. I laid the steak strips on the dough first.
Then I topped the steak with lots of the peppers, jalapeno, and onions. On top of the vegetables I sprinkled about 3/4 cup of a Mexican blend shredded cheese. Then the Mexi-ranch sauce topped it all.
I folded one side of the pizza dough over the toppings and then the other. To make sure the dough sticks together I brush a little water on the top piece of dough with my finger.
Once the dough was sealed I turned it over and put it, seam side down, on the baking sheet. Then I beat an egg with a tablespoon of water and brushed it over the dough. Finally I cut a few small slits in the top and popped the strombolis into the oven.
After only 16 minutes they were golden brown and we were ready to eat!
This is a photo of my Spicy Chicken Strombolis. I forgot to take a picture of the Mexi-ranch Strombolis when they came out of the oven. But they look just the same on the outside.”
Mexi-ranch Strombolis are just stuffed with deliciousness! All the melted cheese, onions, peppers, and jalapeno really set off the taste of the steak. And the Mexi-ranch sauce gives them just the right heat.
I could hardly wait to take my first bite!
I serve Mexi-ranch Strombolis with my Homemade Mexican Rice.
My family requests Mexi-ranch Strombolis whenever we’re in the mood for a Mexican meal!
Full of tender beef, green peppers, onion, jalapenos, and cheese topped with Mexi-ranch sauce, Mexi-ranch Strombolis will be your family's favorite Mexican night meal!
- 2 thin rib eye steak (or other tender beef), sliced in thin strips
- 1 green pepper, sliced in thin strips
- 1 yellow onion, sliced in thin strips
- 1 large jalapeno, diced
- 1 tablespoon vegetable oil
- 1 – 1 1/2 cups shredded Mexican cheese blend
- 1/2 – 3/4 cup Mexi-ranch sauce
- 1 refrigerated pizza crust (or make your own)
- 1 large egg, beaten with 1tablespoon water
- Non-stick cooking spray (for baking sheet)
- Preheat oven to 400 degrees and spray a baking sheet with non-stick cooking spray.
- Heat the vegetable oil in a skillet over medium high heat.
- When oil is hot add green peppers, onions, and jalapenos and cook, stirring occasionally, until tender.
- Meanwhile roll out pizza dough on a lightly floured surface until it is about 1/4 inch thick.
- Cut the rectangle of dough into two equal pieces.
- On each rectangle spread 1/2 the beef strips, then 1/2 the vegetable mixture, and top each with 1/2 the cheese.
- Spread about 1/4 cup of Mexi-ranch sauce on top of cheese.
- Fold one half of each rectangle over to nearly cover cheese then fold the other half over so that it reaches just past the end of the first half of dough.
- Press seam to seal, turn over, and place on baking sheet seam side down.
- Brush with egg wash then cut a few slits in the top of the dough.
- Bake at 400 degrees for 15 – 18 minutes; until the dough is a deep, golden brown.