Monday, February 26, 2024

Philly Cheese Steak Calzone

Philly Cheese Steak Calzone


Ever had one of those days where you couldn't decide if you wanted to order pizzas or steak subs from your local sub shop? Happens to me all the time. Then I remember those homemade steak and cheese calzones that I made and put in the freezer!  I just take them out of the freezer and pop them in the oven and in minutes, I have the perfect combination of a deep dish pizza and a cheesy steak sub.  Oh these are so good! 

Philly Cheese Steak Calzone


1 (10 oz.) package refrigerated pizza dough
2 pounds flank or skirt steak, sliced into strips or pieces
1 tablespoons olive oil

1 tablespoons butter
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1/2 cup onion, sliced very thin or finely chopped
2 tablespoons fresh parsley, chopped
1/2 cup diced green pepper (optional)
1/2 cup sliced shiitake mushrooms (optional)


Preheat oven to 400 degrees.  Line a baking pan with parchment paper and then spray lightly with non stick cooking spray or use a silicon mat.
























In a large skillet, melt olive oil and butter and saute steak over medium high heat until brown on all sides. Season to taste with salt and pepper and transfer to a paper towel lined paper plate and set aside.

In the same skillet, saut√© onions until tender.  If using green pepper and mushrooms, add them in at the same time and cook until tender.  Set aside.

Roll your pizza dough into a large circle and lay on your lined baking sheet.  It will not fit your pan but remember, you are going to fold it over.





















Sprinkle 1/2 of both cheeses evenly over half of the dough, making sure to leave a 1/2-inch border all around the edges. Pat down your steak with a paper towel to remove excess oils and begin laying the strips or pieces on top of cheese in an even layer. 

 Then layer the steak over the cheese and top with onions (and mushrooms/peppers if you used them). Next layer the remaining cheese over the meat and onions, peppers and mushrooms.

Fold the uncovered half of  dough over all the toppings and use your fingers to firmly press and seal the edges together. 

Topping

1/4 cup of freshly grated Parmesan cheese
1 teaspoon of chopped fresh parsley
2 tablespoon of butter,melted
1 tablespoon of garlic powder

Mix melted butter and garlic powder. Brush evenly over the calzone and sprinkle generously with Parmesan and parsley. Cut three small slits in the top to allow steam to escape while baking.  

Place in oven and cook for 15-20 minutes, or until golden and crispy, and cheese has melted. Let cool for 5-10 minutes. Serve as is or with a nice marinara or pasta sauce.
























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