Bernata Steak & Three-Cheese Stromboli Filling
The authentic filling matrix for Bernata stromboli: flat-top seared shaved steak, sautéed spinach, green peppers, and a calibrated 3-cheese blend.
Ingredients
- Shaved Ribeye or Top Round (Paper-Thin)225g (8 oz raw)
- Low-Moisture Mozzarella (Shredded)90g (40% of cheese)
- Sharp or Mild Provolone (Shredded)90g (40% of cheese)
- Sharp White Cheddar (Shredded)45g (20% of cheese)
- Sautéed Spinach & Green Peppers100g
- Steak Seasoning (Salt, Black Pepper, Garlic Powder)1 tsp
- Garlic Butter25g
- Finely Grated Pecorino Romano (for dusting)15g
Preparation
- Place ribeye or top round in freezer for 45-60 mins until firm, then shave paper-thin ribbons across the grain.
- Season steak with 1/2 tsp kosher salt, 1/4 tsp coarse black pepper, and 1/4 tsp garlic powder.
- Sear aggressively on a screaming hot flat-top or cast iron skillet with a metal spatula until just browned.
- Toss together the 90g Mozzarella, 90g Provolone, and 45g Sharp Cheddar.
- Layer the hot cooked steak, three-cheese blend, and sautéed spinach/peppers onto the rolled dough before folding.