Pepper Steak Stromboli

370 g classic style refrigerated pizza dough
2 cups shredded sharp cheddar cheese
800 g grilled sirloin steak, roughly chopped
1 onion, thinly sliced
1 green bell pepper, seeded & thinly sliced
1 orange bell pepper, seeded & thinly sliced
rice bran oil
2 tsp dry Italian seasoning, divided
½ tsp garlic salt
½ tsp New York Cut pepper
⅓ cup prepared Parmesan Peppercorn dressing
2 tbsp butter, melted
2 tbsp grated Parmesan cheese

Preheat the oven to 220°C. Line a standard baking tray with baking paper or a silicone baking mat.
In a frypan, sauté the onion and bell peppers in a couple of drizzles of oil over medium-high heat. Season with 1 tsp of dry Italian seasoning, garlic salt and New York Cut pepper. Sauté for 3-5 minutes until softened.
To Assemble: Press the pizza dough into roughly a 28x31 cm rectangle. Top with half of the shredded cheese.
Arrange steak over cheese. Sprinkle ½ tsp of dry Italian seasoning over the beef. Arrange the cooked vegetables over the cheese. Season lightly with garlic salt & New York Cut pepper, if desired, to your taste.
Drizzle with Parmesan-Peppercorn dressing then top with remaining cheddar cheese.
Begin rolling, starting with the widest edge ending seam side down. Place seam side down on the baking paper.
Brush the top and sides with melted butter. Season the top with ½ tsp dry Italian seasoning and garlic salt to your taste. Sprinkle with 2 tbsp grated Parmesan cheese.
Bake for 16-18 minutes until golden. Rest for 5 minutes before slicing.
Serve with warm marinara sauce or additional Parmesan-Peppercorn dressing on the side.