Cheesesteak Calzone
Indulge in the ultimate comfort food with this mouthwatering Cheesesteak Calzone recipe, a fusion of classic Philly flavors wrapped in golden, flaky pizza dough. Packed with thinly sliced ribeye steak, sautéed green bell peppers and onions, and a melty blend of provolone and mozzarella cheeses, this homemade calzone is a portable pocket of bold, savory goodness. Perfectly seasoned and baked to perfection, it features a glossy, golden crust thanks to a brushed egg wash and is ideal for sharing—or savoring solo. Serve it with marinara sauce for dipping to take this hearty dish to the next level. Quick to prepare in under 40 minutes, this recipe makes four generous servings, making it an easy yet impressive choice for game day, weeknight dinners, or anytime you're craving a cheesesteak-inspired twist!
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Recipe Information
Ingredients
- 1 lb Pizza dough
- 0.5 lb Ribeye steak
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- 1 whole Green bell pepper, thinly sliced
- 1 whole Yellow onion, thinly sliced
- 2 tbsp Olive oil
- 1.5 cups Provolone cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1 whole Egg, beaten (for egg wash)
- 1 cup Marinara sauce, for dipping (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the ribeye steak in the freezer for 15 minutes to make it easier to slice thinly. Once slightly firm, slice the steak into thin strips.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the steak slices with salt and pepper, then cook for 2-3 minutes until lightly browned. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the green bell pepper and onion slices for 5-7 minutes, until softened and slightly caramelized. Remove from heat and set aside.
On a floured surface, roll out the pizza dough into a 12-14 inch circle (about 1/4-inch thickness).
Spread the cooked steak, sautéed peppers and onions, shredded provolone cheese, and shredded mozzarella cheese evenly over one half of the dough, leaving a 1-inch border around the edge.
Fold the other half of the dough over the filling to create a half-moon shape. Press and crimp the edges tightly with a fork to seal the calzone.
Transfer the calzone to the prepared baking sheet. Brush the top with the beaten egg to create a golden, glossy crust.
Use a sharp knife to cut 2-3 small slits into the top of the calzone to allow steam to escape while baking.
Bake in the preheated oven for 18-20 minutes, or until the calzone is golden brown and cooked through.
Remove from the oven and let rest for 5 minutes before slicing. Serve warm with marinara sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 6.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 565 mg | 43% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
