Ingredients
Method
- Dough Preparation:
- In a stand mixer, combine all-purpose flour, sugar, salt, and instant yeast using the hook attachment.
- Add lukewarm water and olive oil. Mix on low for 10 minutes until a smooth dough forms.
- Allow the dough to rise in a covered bowl for 1 hour in a dry place.
- Steak and Onion Filling:
- Freeze ribeye steak for 1 hour, then thinly slice.
- Sauté diced onion in avocado oil until soft and caramelized.
- Push onions to one side and add sliced steak. Cook until the pink is mostly cooked out.
- Mix steak with onions, season with kosher salt and black pepper, and add provolone cheese slices. Remove from heat.
- Calzone Assembly:
- Preheat the oven to 500°F (260°C).
- Divide the risen dough into four equal pieces, shaping them into balls.
- Roll each ball into an 8 to 9-inch wide circle on a parchment-lined tray dusted with cornmeal.
- Add Philly cheesesteak filling to the center of each circle.
- Close the calzones by stretching one side over to the other. Seal edges with an egg wash.
- Baking:
- Cut small holes in each calzone with a paring knife.
- Dust with freshly grated Parmesan cheese.
- Bake at 500°F for 18-20 minutes or until golden brown.
- Presentation:
- Transfer calzones to a wire rack to cool for a few minutes before serving.
- Enjoy:
- Savor the gourmet goodness of your homemade Philly Cheesesteak Calzones. Pro tip: Brush up on the rich history of calzones while you relish each delightful bite!
- Happy eating!
- Philly Cheesesteak
- Classic Calzone
- French Dip Sliders
- Classic Italian Stromboli
Nutrition
Notes
Pro Tips:
Freeze your shaped calzones for 15 minutes before baking because the cold dough creates better steam pockets when it hits the hot oven, giving you that authentic cheesesteak texture inside rather than a dense, compressed filling. Buy ribeye when it's on sale and freeze it for exactly 45 minutes before slicing – this firms the fat just enough to get paper-thin slices without expensive deli equipment, mimicking how real Philly shops shave their meat. Sauté your onions until they're deeply caramelized and almost jammy because raw or undercooked onions release water during baking, which will steam your calzone from within and make the bottom crust soggy and unappetizing. After years of making these, I always brush the sealed edges with beaten egg mixed with a tablespoon of water because this creates an airtight seal that prevents the filling from leaking out during the intense heat of baking.
Freeze your shaped calzones for 15 minutes before baking because the cold dough creates better steam pockets when it hits the hot oven, giving you that authentic cheesesteak texture inside rather than a dense, compressed filling. Buy ribeye when it's on sale and freeze it for exactly 45 minutes before slicing – this firms the fat just enough to get paper-thin slices without expensive deli equipment, mimicking how real Philly shops shave their meat. Sauté your onions until they're deeply caramelized and almost jammy because raw or undercooked onions release water during baking, which will steam your calzone from within and make the bottom crust soggy and unappetizing. After years of making these, I always brush the sealed edges with beaten egg mixed with a tablespoon of water because this creates an airtight seal that prevents the filling from leaking out during the intense heat of baking.