We love a good Philly Cheesesteak, so anytime we’re in the area, we make sure we get our fill. However, when we get that hankering for a good cheesesteak and don’t have the option to indulge in a good, traditional one, this calzone makes a great substitute and is easy to recreate at home!
Part of what makes the flavor great is the use of cheesesteak ingredients; provolone or American cheese, flank steak and the pre-grilled veggies. Wrap it all up with even more cheese, pop it in the oven and you’ve got a seriously tasty lunch or dinner! Plus, with this recipe in your arsenal, you can tweak and customize to make a ton of delicious future meals, win win!
- 1 (10 oz.) package refrigerated pizza dough
- 1 1/2 pound flank steak or deli roast beef, thinly sliced
- 1 cup provolone or American cheese, grated
- 1 cup mozzarella cheese, grated
- 3/4 cup white onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil, optional
- kosher salt and freshly ground pepper, to taste
- marinara sauce, garnish
- sliced mushrooms and green peppers, optional
- Preheat oven to 400º F and lightly grease a rimmed baking sheet with non-stick spray or olive oil.
- Heat a pan or skillet over medium-high heat and brown meat on all sides, then set aside.
- In the same pan, saute onions (and mushrooms and peppers, if using) until softened and translucent. 6-8 minutes.
- Once cooked, remove from heat and set aside.
- Gently roll dough out into a large circle and transfer to baking sheet.
Note: it’s okay if the dough doesn’t fit in/on baking sheet, as it will be folded in half.
- Sprinkle majority of the cheeses evenly over half of the dough, making sure to leave a 1/2-inch border around the edge.
- Spread steak over the cheese and season with salt and pepper; then top with onions (and mushrooms/peppers).
- Spread remaining cheese over the meat and vegetable(s).
- Fold the uncovered half of pizza dough over all the toppings and use your fingers to firmly press and seal the edges together.
- Use a fork to poke some holes in the top of calzone, allowing space for the steam to escape.
- Brush the top of calzone with remaining olive oil, sprinkle with parsley and place in oven. Bake for 19-22 minutes, or until golden brown.
- Remove from oven and serve with marinara sauce or your choice of garnish.
Recipe adapted from Just A Pinch