These Steak and Cheese Calzones are stuffed with a Philly Cheesesteak filling and are absolutely mouthwatering. Store bought pizza dough meets shaved beef, bell peppers, onion, and cheese for some serious flavor! These are super easy to make and are excellent for lunch, dinner or game day. Ready in less than an hour.
These Philly Cheesesteak Calzones are over the top! The amount of flavor packed into these is incredible and they are a game day favorite in our house.
In fact, I love them so much, that I even ate a leftover calzone half for breakfast this morning. It felt right. For the ultimate experience, dip them into this San Marzano Marinara Sauce.
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Why You'll Love This Recipe:
- Quick and Easy. The Philly Cheesesteak filling cooks really quickly in this recipe because of the shaved beef, and we're using store-bought pizza dough to save on time. It's also really easy and involves little prep work.
- Versatile Recipe. These calzones are great for lunch, dinner or for a filling appetizer. Serve them with San Marzano marinara, my copycat Wingstop Ranch, or Chipotle Mayo.
- Minimal Ingredients Required. Only about 10 ingredients needed, and no need to make homemade pizza dough.
- Prep them Ahead. These taste amazing warmed up, so feel free to prep them ahead to save time.
- A Game Day Favorite. Everyone loves a Philly Cheesesteak on game day and they're even better stuffed into a pocket of pizza dough.
For more Game Day Favorites, try these Garlic Parmesan Chicken Wings, Fried Pickle Dip, and Cheeseburger Sliders. Also, get my Top 10 Super Bowl food list and recipes.
Ingredients:
Pizza Dough: Store bought pizza dough is used in this recipe. I recommend the store made dough that comes in a ball in plastic wrap. It will be easier to work with and rise better than the flat store bought dough that rolls out onto a cookie sheet.
Shaved Steak: Philly cheesesteaks are the best when the steak is shaved super thin. This particular package of shaved steak is excellent because it's ribeye and has higher fat content to keep the filling nice and juicy. Plus, because it's so thin, it cooks in minutes in the skillet. Try my Blackstone Philly Cheesesteaks too!
Peppers and Onions: Classic vegetables in Philly cheesesteaks and add lots of flavor.
Monterey Jack Cheese: A mild cheese that melts really well in these calzones. I love the Cabot brand's version of Monterey Jack.
Worcestershire Sauce: Adds a umami flavor to the steak and keeps it nice and tender.
All Purpose Flour: Used to work with the pizza dough to avoid it from sticking to your hands.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Want to make your own dough? Try my Same Day pizza dough recipe that's ready in just one hour.
Instead of the shaved steak, you can grill a ribeye and thinly slice or shave it for this recipe.
Love mushrooms on Philly cheesesteaks? Feel free to cook them in with the peppers and onions.
Not big on Monterey Jack Cheese? American, Pepper Jack, Cheddar or provolone would be delicious too.
How to Make Steak and Cheese Calzones:
Step 1: Unwrap the pizza dough and place in a bowl to warm up to room temperature. Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper and set aside. Place a large skillet on the stovetop over medium heat. Add in 1 tablespoon of olive oil. Once hot, toss in the peppers and onions. Cook for 2 to 3 minutes, stirring half way through.
Step 2: Add in the shaved steak piece by piece to separate it. Toss in the garlic powder, salt, pepper, Worcestershire and minced garlic. Cook until no longer pink, stirring often. Turn off the heat and set aside.
Step 3: Use a dough scraper to cut the pizza dough into 4 equal sized pieces.
Step 4: Sprinkle a dusting of flour over the dough and your hands to keep them from sticking. Stretch 1 piece of dough into about a 6 inch circle shape and lay flat onto the cookie sheet. Place about ½ cup of steak filling in the center of the dough and top with ¼ of the cheese.
Step 5: Fold the backside over the front and meet the edges, to create a half moon shape. Use the fingers to push down and close the opening.
Step 6: Crimp the calzone to avoid leaking filling, by tightly rolling the edge up and in. Repeat instruction steps 4-6 for each calzone.
Step 7: Use a sharp knife to slice two shallow slits in the top, but not all the way through the dough. Brush the calzones with remaining 2 tablespoons of olive oil and bake for 18-22 minutes until golden brown.
Step 8: Allow the calzones to cool for 10 minutes before eating and enjoy!
Expert Tips:
- Pull the sliced steak apart when adding to the pan for a more even cook.
- Make sure to press closed and roll the dough inwards to avoid leaking filling.
- It's ok if the knife slices on top go through the dough a bit. Cheese will just leak out a little. It's not a deal breaker.
- Bake time can vary a bit based on the size of the calzones, so watch them closely towards the end of baking.
Pair these calzones with this Caprese Burrata or Charcuterie Skewers!
Recipe FAQs:
The first difference is the shape. Calzones are in a half moon shape, when Stromboli is a long rectangle. Calzones are usually more personal sized or maybe for 2 people, when Stromboli is more of an appetizer with several slices cut for more people to pick from. Both are stuffed full of meats and cheeses!
Usually the sauce for calzones is served on the side for dipping. Marinara is a first choice for most calzone lovers!
Allow the calzones to cool to room temperature before storing in the fridge. Seal in a container or wrap individually in tin foil and store in the fridge. To reheat, add onto a cookie sheet and bake in the oven at 350 until hot. Eat within 2-3 days.
More Italian Recipes You Will Love:
If you tried this Steak and Cheese Calzone Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Steak and Cheese Calzones (Philly Style)
- Total Time: 50 minutes
- Yield: 4 medium sized calzones 1x
Description
These Steak and Cheese Calzones are stuffed with a Philly Cheesesteak filling and are absolutely mouthwatering. Store bought pizza dough meets shaved beef, bell peppers, onion, and cheese for some serious flavor!
Ingredients
- 1 store-bought pizza dough, 16 ounces
- 3 tablespoons olive oil
- ½ cup bell pepper, diced small
- ½ cup yellow onion, diced small
- 12 ounce package of shaved steak (ribeye preferred)
- 2 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 2 tablespoons all purpose flour
- 4 ounces of Monterey Jack cheese, grated
Instructions
- Unwrap the pizza dough and place in a bowl to warm up to room temperature. Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper and set aside. Place a large skillet on the stovetop over medium heat. Add in 1 tablespoon of olive oil. Once hot, toss in the peppers and onions. Cook for 2 to 3 minutes, stirring half way through.
- Add in the shaved steak piece by piece to separate it. Toss in the garlic powder, salt, pepper, Worcestershire and minced garlic. Cook until no longer pink. Turn off the heat to the stovetop and set aside.
- Use a dough scraper to cut dough into 4 equal sized pieces.
- Sprinkle a dusting of flour over the dough and your hands to keep them from sticking. Stretch 1 piece of dough into about a 6 inch circle shape and lay flat onto the cookie sheet. Place about ½ cup of steak filling in the center of the dough and top with ¼ of the cheese.
- Fold the backside over the front and meet the edges, to create a half moon shape. Use the fingers to push down and close the opening.
- Crimp the calzone to avoid leaking filling, by tightly rolling the edge up and in. Repeat instruction steps 4-6 for each calzone.
- Use a sharp knife to slice two shallow slits in the top, but not all the way through the dough. Brush the calzones with remaining 2 tablespoons of olive oil and bake for 18-22 minutes until golden brown.
- Allow the calzones to cool for 10 minutes before eating and enjoy!
Notes
- Pull the sliced steak apart when adding to the pan for a more even cook.
- Make sure to press and roll the dough inward to avoid leaking filling.
- It's ok if the knife slices on top go through the dough a bit. Cheese will just leak out a little. It's not a deal breaker.
- Bake time can vary a bit based on the size of the calzones, so watch them closely towards the end of baking.
- Prep Time: 15 minutes
- Cooling Time: 10 Minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: bake
- Cuisine: Italian
Robert
These are so good! Love it with the marinara.
Tara Smithson
Thank you! I love this recipe too & I've gotta have the marinara for dipping:)