"PHILLY" CHEESESTEAK CALZONES
A great hand pie for watching the big game. The recipe makes 4 large calzones, but I have cut them to smaller sizes and made 12 appetizer sizes.
Provided by Marsha Gardner
Categories Steaks and Chops
Time 25m
Number Of Ingredients 16
Steps:
- 1. DOUGH: Prepare the dough the night before. Mix flour, salt, and yeast together in a bowl. Add the olive oil, water, and sugar and mix until it forms a sticky ball. Knead the dough for 5-7 minutes adding flour, or water if needed. Place the ball of dough on a baking sheet sprayed with nonstick spray and cover the dough with plastic wrap. Place in the refrigerator!
- 2. CALZONE: Sauté the peppers and onions in a pan with olive oil. Slice the rib eye steak in very thin strips and add it to the pan with the peppers and onions just before they are finished sautéing, but DO NOT cook the strips all the way, or they will over-cook in the oven. Add dashes of garlic powder, salt, pepper, and red pepper flakes (season to taste). Set the filling aside, and flour a surface to work with the dough.
- 3. Preheat the oven to 350-degrees. Divide the dough into four equal parts. Roll one part out with a rolling pin, place the filling inside and top with a slice of provolone cheese (you can choose to cut the dough to the "braid" the calzone, or just cover the filling and cut vent holes into the top of the calzone).
- 4. Repeat for the remaining balls of dough and then place the calzones on a greased baking sheet. Brush the tops of the calzones with olive oil and sprinkle with garlic powder. Bake at 350-degrees for 20-30 minutes, or until golden brown.
PHILLY CHEESESTEAK CALZONES
These hearty calzones are a must-try for any fan of traditional Philly cheesesteaks! We served them with a little horseradish and they were simply de-lish.
Provided by Amy Cox
Categories Steaks and Chops
Time 55m
Number Of Ingredients 9
Steps:
- 1. Roll out pre-made pizza dough from your local bakery to make a slightly thin square that would cover a cookie sheet. Preheat oven to 350 degrees.
- 2. In the center of the dough, place one layer of shredded mozzarella cheese (approx. 1/2 cup), and then a layer of deli sliced rare roast beef (approx. 1 lb), a layer of onions, mushrooms and green peppers, and then a layer of sliced provolone cheese (approx. 12-15 slices).
- 3. Add salt and pepper and a light drizzle of olive oil. Make sure to spray the cookie sheet with cooking spray before cooking.
- 4. Once all the ingredients are there, pull the top edge up and over all the ingredients, and then do the same for the bottom edge, overlapping the flaps, and then tuck in the ends on each side so all the cheese doesn't ooze out while baking. Make sure to follow these steps for the second calzone as well. Roll the Calzone over so that the overlapped side is on the bottom while cooking. Over the top of the dough, slice three small holes to allow heat to evacuate through.
- 5. Brush the top of the dough with a light sheen of butter and put both calzones in the oven for approx. 30-35 min. or until the dough is a golden color.
- 6. Each calzone should be large enough to cut into three. Two calzones should feed a family of six. Serve with a side of mayo or your favorite condiment!
- 7. Please remember that all of the ingredients are to be split in half to make TWO Calzones.
CHEESESTEAK CALZONE
This is a rather quick, yet yummy recipe. You don't have to use the onions, pepper or mushrooms if you don't want.
Provided by Parsley
Categories Lunch/Snacks
Time 27m
Yield 1 calzone, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- In large skillet, cook chipped steak with onion until meat is no longer pink. Break up meat with spatula and drain meat.
- Lightly grease an 11" x 14" cookie sheet. Gently spread dough out on cookie sheet to a rectangle about 1/4" to 1/2" thick. Spoon ricotta cheese down the middle lengthwise. Arrange cooked chipped steak/onion mix on top. Top with green peppers and mushrooms (if using them). Top with slices of American cheese. Gently fold long ends together, pressing down seams to seal. Bake at 400 for about 20 minutes or until lightly brown.
- Serve with hot pizza sauce for dipping.
Nutrition Facts : Calories 504, Fat 37.6, SaturatedFat 18.1, Cholesterol 105, Sodium 467.5, Carbohydrate 12.3, Fiber 1.6, Sugar 2.1, Protein 29.2
CHEESESTEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
- Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
- Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.
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- While the dough rests, preheat the oven to 400 degrees and heat the oil in a large nonstick skillet. Add the onions and mushrooms and cook, stirring now and then, until the onions begin to become translucent and the mushrooms start to cook down, about 3 minutes. Add the peppers and continue to cook until the vegetables are tender and most of the liquid has cooked off, about another 3-5 minutes. Toss in the roast beef and cook until the beef is warmed through (if there is still a lot of liquid left in the skillet from adding the roast beef, either drain the liquid or cook until the liquid evaporates). Take the skillet off the heat.
- Using a nonstick mat or a lightly greased countertop, working one at a time, start flattening each piece of dough into a circle. (Photo #1)
- Eventually you’ll want it between six or eight inches in diameter (depending on how thick you want the calzone – I prefer them on the thinner side so they aren’t overly doughy). (Photo #2)
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