French Onion Beef & Cheese Strombolis
with Lemon-Garlic Aioli
- Milk
- Eggs
- Wheat
You’ll stretch and shape pizza dough, then fill with seasoned ground beef (enriched by a roasted onion and garlic spread) and mozzarella cheese. Next, you’ll roll the dough up to form strombolis and bake until golden and crisp. Served with a tangy lemon-garlic aioli for dipping, this handheld meal brings French onion soup flavors to an Italian American classic.
Ingredients
10 ounce
Ground Beef
1 unit
Lemon
½ teaspoon
Dried Thyme
1 cup
Mozzarella Cheese
(Contains: Milk)
1 ounce
Roasted Onion & Garlic Spread
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Pizza Dough
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Lightly coat a baking sheet (two baking sheets for 4) with a drizzle of olive oil.
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Remove pizza dough from packaging and roll dough balls on baking sheet to coat all over. Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.
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While dough rests, heat a drizzle of oil in a large pan over medium-high heat. Add beef*; season with half the thyme (all for 4 servings), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes.
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Turn off heat. Stir in roasted onion and garlic spread and half the garlic powder (you’ll use the rest later) until everything is evenly coated.
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Set aside until ready to use in Step 4.
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Once dough has rested 20 minutes, gently press and stretch each dough ball into a 6-by-8-inch rectangle (the dough is stretchy and the shapes won’t be perfect—that’s OK!).
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Cover with a clean kitchen towel and let rest 12 minutes more (this will make the following step easier!).
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Once dough has rested 12 minutes, evenly sprinkle each dough rectangle with mozzarella, leaving a ½-inch border around the edges. Top with beef mixture.
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Starting with a long side, gently fold up a 1- to 2-inch portion of one of the dough rectangles. Repeat 2-3 times until dough forms a log. Arrange stromboli, seam sides down, on baking sheet; pinch ends to close and tuck underneath. Repeat with remaining dough rectangle.
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With a sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli. Bake on middle rack until golden brown and crisp, 18-22 minutes. (For 4 servings, bake on middle and top racks, switching rack positions halfway through.)
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Meanwhile, quarter lemon.
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In a small bowl, stir together mayonnaise, mustard, remaining garlic powder, a squeeze of lemon juice, and a pinch of salt. Taste and season with additional lemon juice or salt if desired.
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Once strombolis are done, let rest at least 2 minutes.
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Halve strombolis crosswise. Divide between plates and serve with lemon-garlic aioli on the side for dipping.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The aioli was a highlight for many, and the overall flavor was enjoyable when dipped — but the filling itself was widely described as bland and lacking French onion character. 🍲
- Ease of prep: Working with the pizza dough takes patience and two rest periods, so start earlier in the day if possible; many found the end result worth the effort.
- Suggestions: Add sautéed or caramelized onions to the filling for true French onion flavor — multiple reviewers did this and loved the result. Consider serving with marinara or a tomato-based dipping sauce instead of or alongside the aioli.
- Portions: Strombolis are generously sized — several reviewers noted they were too large to finish in one sitting, and leftovers didn't reheat well.
- Filling: Many felt the filling was too dry and meat-heavy; adding more cheese, a splash of sauce inside, or extra vegetables like mushrooms or bell peppers helped balance it out.
