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
Scale
- 1 store-bought pizza dough, 16 ounces
- 3 tablespoons olive oil
- 1/2 cup bell pepper, diced small
- 1/2 cup yellow onion, diced small
- 12 ounce package of shaved steak (ribeye preferred)
- 2 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 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 1/2 cup of steak filling in the center of the dough and top with 1/4 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