Easy Philly Cheesesteak Calzone

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Sure, Chicago has the best deep-dish pizzas.  For jambalaya, pralines, and gumbo, New Orleans can’t be beat.  Baltimore’s got crab cakes, New York’s got cheesecake and bagels, and New England’s got clam chowder.  But in Philadelphia, there is no food more iconic than the cheese steak.  Even Philly’s beloved fighter, Rocky Balboa, sunk his teeth into a bit of greased-up Philadelphia pride at Pat’s in the 1976 film.

And Rocky’s match with Apollo Creed isn’t the only fight that holds a place in the heart of Philadelphian culture; the decades-long rivalry between Pat’s and Geno’s is known across the nation—even by people who have never been to Philadelphia at all, let alone visited either cheese steak vendor.  No matter which place you prefer, there’s no denying that frizzled steak and melted cheese, all served in delicious bread, is more than enough to make your mouth water (and maybe some onions, peppers, or mushrooms, if that’s how you like yours).

If you don’t have time to travel to Philadelphia and you’d like to make a simple, fast spin on the famous cheese steak, you might want to try out this tasty recipe.  Turn a cheese steak into a braided calzone and you’ve got a delicious treat to serve to friends on game day, at a get-together, or to keep all to yourself.  It’s no genuine “Wiz Wit” made in the city of brotherly love, but it’s still good enough to bring out the Philly “tawk” in you.
J’eet yet?  What are you waiting for?


Easy Philly Cheesesteak Calzone
Prep time
Cook time
Total time
I mean really, does it get much better than Cheesesteak and Calzone all in one?
  • 2 cans Pillsbury refrigerated pizza crust
  • 1 medium yellow onion, cut into half-moons
  • 1 tablespoon canola oil
  • 2 teaspoons garlic, minced
  • 1 pack (10 slices) provolone cheese
  • 1 pack Steak-Ums or other frozen chipped steak, cut into thick slices
  • 1 green bell pepper, sliced into strips (optional)
  • 1 cup sliced mushrooms (optional)
  • Salt and pepper
  • Marinara sauce or sriracha ketchup* for dipping
  1. Preheat the oven to 400 degrees F
  2. Pour the canola oil in a sauté pan over medium heat. After oil heats, add the onions as well as the pepper and mushrooms if you are using them. Cook until onions are translucent and nearly caramelized, about 8 minutes.
  3. Add garlic, salt and pepper. Cook for an additional minute, and then transfer to a colander lined with a paper towel to help remove excess oil.
  4. Add all of the meat to the pan and turn up to medium-high. Cook 3-5 minutes, stirring occasionally.
  5. Add your cooked meat to the colander and pat with a paper towel to remove some of the grease. Your calzone will still be plenty greasy even after you do this.
  6. Roll out the two pizza doughs onto a lightly greased cookie sheet. Spread to the corners of the sheet to create a rectangular shape.
  7. Pile on the onions, peppers, mushrooms, and steak in the center third of the dough, lengthways.
  8. Using kitchen scissors, create cuts on each side of the filling. Make sure the strips are equally spaced. Then alternately cross the strips over the filling to seal the calzone.
  9. Bake until golden brown, approximately 15 minutes. Serve with marinara or sriracha ketchup.
*To make sriracha ketchup, simply mix two parts ketchup and one part sriracha.


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