Everything you love about a Cuban-inspired beef dinner wrapped in a golden, homemade gluten-free crust. Just don’t be surprised if everyone suddenly forgets how to slice “reasonable” portions.

Some recipes happen because you carefully planned every ingredient. Others happen because you’re standing in the kitchen thinking, “What if I wrapped this in pizza dough?” Thankfully, this was one of those moments that worked out beautifully. Tender Cuban-inspired seasoned beef, melty dairy-free cheese, sautéed onions, and green olives all tucked inside a soft homemade gluten-free crust? I’d call that a successful kitchen experiment.

The hardest part of this recipe isn’t making it—it’s waiting long enough to let it cool before slicing. Trust me on this one. I may or may not have attempted an early taste test and discovered that molten cheese has absolutely no regard for patience… or the roof of your mouth. Let it rest for a few minutes, grab a sharp knife, and then prepare yourself for that first cheesy slice. It’s worth every second of the wait.

Sherryl Jenkins

Cuban-Inspired Beef Stromboli

This Cuban-Inspired Beef Stromboli combines seasoned ground beef, sautéed onions, green olives, and melty dairy-free cheese wrapped inside homemade gluten-free pizza dough and baked until beautifully golden. Crispy on the outside and warm, cheesy, and satisfying on the inside, it's an easy comfort-food dinner the whole family will love.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Rise time: 45 minutes 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)

Ingredients Equipment Method Notes

Ingredients

  

Beef Filling

• 1 lb ground beef 
• 1/2 yellow onion, finely diced
• 3 cloves garlic, minced (or substitute garlic-infused oil)
• 1/2 green bell pepper, diced (optional; skip if not reintroduced yet)
• 1/2 cup chopped green olives (look for ones packed in water or olive oil, no vinegar
• 2 tbsp coconut aminos
• 1 tbsp lime juice
• 1/2 tsp sea salt
• 1/2 tsp ground ginger
• 1/8 tsp smoked sea salt (or regular sea salt + pinch of smoked salt)
• 1/2 tsp ground coriander
• 1/2 tsp dried oregano (AIP-friendly herb)
• 1/2 tsp turmeric (optional)

Topping

• egg (beaten) for brushing stromboli before baking
• Optional garnish: fresh cilantro, coarse salt
• ghee (for brushing the stromboli after baking)
• 1 1/2 Cups shredded vegan cheese I used 1/2 shredded fiesta blend and 1/2 mozzarella. Use what you prefer

Stromboli Dough

• 300 g King Arthur Gluten-Free Bread Flour
• 1¾ tsp salt
• 1½ tsp sugar or honey
• 2¼ tsp instant yeast
• 1 tbsp collagen peptides
• 330 g warm water (105°F)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried basil

Equipment

• Baking sheet
• Parchment paper
• skillet
• Cutting board
• knife
• Measuring spoons
• mixer
• rubber spatula
• measuring cup
• large oiled bowl for rising

Method

 

Stromboli Dough

1. Using a stand mixer with the paddle attachment, add all ingredients to the bowl. Mix on low speed for 1–2 minutes until a smooth sticky dough forms. The dough should look like very thick mashed potatoes. If the dough looks stiff, add warm water 1 tablespoon at a time until it becomes soft and spreadable.
2. Hydration Rest (Important): Let the dough rest 10–15 minutes. This allows the flour and collagen to fully absorb the water and improves the final texture of the crust.
3. The “Whip Trick” (Improves Texture): After the rest, mix the dough again on medium speed for 30–45 seconds.

   This quick whip: traps air in the dough, strengthens the gluten-free structure and makes the dough smoother and easier to shape. You’ll notice the dough become slightly fluffier and more cohesive.
4. Proof: Transfer the dough into a lightly oiled bowl and cover. Proof in a warm oven (turned off after briefly warming) , if your room is cool, for 45-60 minutes, until the dough looks puffy and airy. Gluten-free dough will not double like wheat dough.

Beef filling

1. Sauté the onion, garlic, and bell pepper in oil until soft (if using).
2. Add ground beef and cook until browned.
3. Stir in green olives, seasonings, coconut aminos, and lime juice. Simmer 2–3 minutes to blend flavors. Remove from heat and allow to cool completely.

4. Shape the Dough

   After the dough has risen, transfer it to a sheet of non-stick parchment paper lightly brushed with olive oil. Using oiled hands or a lightly oiled rolling pin, gently press the dough into a 9 × 13-inch rectangle, keeping the thickness as even as possible.

   Leave a 1-inch border around all sides for sealing.

   Optional Test Kitchen Tip: If the dough feels especially soft after shaping, place the parchment on a large baking sheet, cover loosely with lightly oiled plastic wrap, and refrigerate for 10 minutes. This brief chill firms the dough slightly, making it easier to spread the filling and roll into a tight log. While the dough chills, allow the taco filling to cool completely.

5. Assemble the Stromboli

   Sprinkle with half of the vegan shredded cheese followed by the cooled taco meat, then the remaining shredded cheese, leaving the 1-inch border exposed.

   Starting with one of the long sides, use the parchment paper to help roll the dough into a tight log. Pinch the seam and both ends to seal well, then transfer the stromboli seam-side down onto the parchment-lined baking pan.

   Brush the top lightly with beaten egg, sprinkle sparingly with coarse salt (if desired) and use a sharp knife or scissors to cut 5 to 7 shallow diagonal slashes across the top.

   Allow the assembled stromboli to rest for 15–20 minutes while the oven preheats, then bake as directed.

Notes

Estimated Nutrition (Per Serving)

Servings: 8

• Calories: ~390
• Protein: ~22 g
• Carbohydrates: ~28 g
• Fat: ~21 g
• Fiber: ~5 g
• Sugar: ~2 g

(Assumes: entire gluten-free dough recipe, 1 lb 90/10 ground beef, 1½ cups vegan shredded cheese, onion, taco seasoning, and garlic-parsley ghee brushed on top.)

Nutrition Disclaimer

Estimated Nutrition: Nutrition information is provided as a courtesy and is an estimate only. Values will vary based on the brands of ingredients used, substitutions, and serving sizes. For the most accurate nutritional information, calculate the recipe using the exact products you use.

Chef’s Tips

• Use non-stick parchment paper for easier rolling and cleanup.
• Let the taco filling cool completely before assembling.
• If the dough feels soft, chill it for 10 minutes before adding the filling.
• Leave a 1-inch border around the edges to help seal the stromboli.
• Rest for 10 minutes before slicing.

Storage

Store leftover stromboli in an airtight container in the refrigerator for up to 4 days.

Reheating

For the best texture, reheat slices in an air fryer or toaster oven at 350°F for 4–6 minutes, or until heated through. If using a microwave, heat in 30-second intervals until warm.

Freezing

Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.