Switch things up with these easy and incredibly satisfying Philly Cheese Steak Calzones!
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So I had this big beautiful steak I bought on sale in the fridge, it was too nasty outside to grill and I thought, “Hmmmm… what can I make with this steak that would be totally comforting and go a long way?”.
What I love about this recipe is that it uses simple, everyday ingredients. Slash the time by utilizing store-bought pizza dough.
What kind of beef to use in Philly Cheese Steak Calzones
Traditionally, ribeyes are used in Philly Cheese Steaks but you can also use other cuts of beef such as sirloin or flank steak. I used a New York strip because that’s what I had on-hand and it was delicious!
How many people do these calzones feed?
This recipe yields 2 hearty calzones which very easily feed 4 (and possibly 6) people depending on your crowd’s appetite.
- 2 teaspoons cornmeal
- Kosher salt and freshly ground black pepper, to taste
- 1 pound steak, thinly sliced
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 1 small green bell pepper – cored, seeded and thinly sliced
- 1–1/2 cups sliced fresh mushrooms
- 2 teaspoons freshly minced garlic
- 2 (13.8-ounce) tubes refrigerated pizza dough
- 2 cups shredded provolone cheese
- 1 egg
- 2 teaspoons water
- 1/4 cup shredded Parmesan cheese
- Fresh chopped parsley, for garnish (if desired)
- Marinara sauce, for serving
- Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and sprinkle with cornmeal.
- Season sliced steak with desired amounts of salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Add steak, green pepper, mushrooms and onion and cook until steak is browned on both sides and vegetables are tender, stirring frequently (about 6-7 minutes).
- Add garlic and cook for an additional 30 seconds, stirring frequently.
- Drain off juices in a colander and set aside while you’re preparing the dough.
- Roll out each pizza dough and form into a circle (about 10 inches in diameter). Place 1/2 of the steak mixture in the center of each dough circle, leaving about 1/3 border around edge of dough.
- Sprinkle provolone cheese over the top of steak mixture (1 cup for each calzone).
- Fold dough over top of steak mixture. Fold and crimp extra dough with your fingers to create a seal. (If dough has dried a little, it is helpful to dip your finger in water and moisten edges of dough before sealing).
- Transfer calzones to prepared baking sheet. Using a knife, cut 3 small slits on top of each calzone.
- Prepare egg wash by whisking together egg and 2 teaspoons water. Brush each calzone evenly with egg wash.
- Sprinkle each calzone evenly with Parmesan cheese.
- Bake for 13-16 minutes, or until golden brown.
- Sprinkle with fresh chopped parsley (if desired) and serve with marinara sauce.