Philly Cheesesteak Calzones
Philly Cheesesteak Calzones are the most fun way to eat your favorite sandwich.
Recipe type: Appetizer
- All-purpose flour, for surface
- 2 tbsp. vegetable oil, divided
- 2 medium bell peppers, thinly sliced
- 1 large onion, thinly sliced
- ½ lb. skirt steak, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 lb. pizza dough
- 1 c. shredded provolone
- Extra-virgin olive oil, for brushing
- Preheat oven to 500° and line a large baking sheet with parchment paper. In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onions and cook until soft, 5 minutes. Remove from pan and reserve on a plate.
- Return skillet to heat and heat remaining tablespoon oil. Add steak in a single layer and season with salt and pepper. Cook until steak is golden and seared, about 2 minutes per side.
- Divide dough into 4 equal pieces. On a lightly floured surface, roll one piece of dough out into an 8” circle, about ¼”thick. In center, top with steak and peppers and onions, then sprinkle with cheese. Gently fold dough in half and crimp edges all around. Repeat with remaining dough.
- Transfer to prepared baking sheets. Brush tops with oil and sprinkle with salt and pepper. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents.
- Bake until tops are golden and filling is bubbling, 15 minutes, brushing with more oil halfway through.
- Let cool 5 minutes before cutting open.