Philly Cheesesteak Calzone
This philly cheesesteak calzone has tender roast beef, succulent sauteed peppers and onions, and of course creamy, melted cheese!
Remember the BBQ Chicken Braid? The possibilities of filling bread with magical ingredients has been on my mind ever since.
The next step beyond the braid was inevitable since homemade pizza is such a staple around here: a changed-up calzone. Beyond the traditional pizza fillings, I knew I wanted something different.
I mean, I wasn’t using pizza dough as the base (although you could!), so I figured what better way to combine one of my favorite sandwiches into calzone form.
I love…like, really love…philly cheesesteak sandwiches. So here’s the calzone cousin.
Tender roast beef, succulent sauteed peppers and onions, and of course creamy, melted cheese. Using the same french bread roll recipe as the braid, I separated the dough into six-ish pieces and filled them to heaping with the delicious filling.
Baked to golden perfection – this meal was the ultimate in comfort for me. (And has been made lots and lots of times since.)
One Year Ago: Glazed Mini Meatloaves
Two Years Ago: Chocolate Chip Treasure Cookies
Philly Cheesesteak Calzone
- 1 recipe french bread roll dough
- 16 ounces thinly sliced deli roast beef
- 1 tablespoon canola or olive oil
- 1-2 medium yellow onions, cut in half and sliced into thin half moons
- 1-2 green peppers, chopped
- 12 ounces white button mushrooms, sliced
- 8 ounces provolone cheese, grated or thinly sliced
- Make the french bread roll recipe and follow the steps through the first rise. Separate the dough into 6 or 7 pieces and shape into a ball. Let them rest lightly covered for 10-15 minutes to help the dough relax a bit.
- 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)
- On the bottom half of the dough circle, leaving at least a 3/4-inch edge on the bottom and sides to crimp later, layer on a portion of the meat and veggies, taking care to portion the meat and vegetables so you’ll have enough for each calzone. (Photo #3)
- Top the meat and veggies with cheese. (Photo #4)
- Grab the top edge of the dough and fold it up and over the filling. (Photo #5)
- Using the tines of a fork, press the edges of the calzone together until well sealed. (Photo #6)
- Carefully lift the calzone onto a silpat-lined or lightly greased baking sheet. Follow this process with the remaining pieces of dough, spacing them at least one to two inches apart on the baking sheet.
- Bake for 14-15 minutes until golden brown and cooked through.
Recipe Source: My Kitchen Cafe
36 Comments on “Philly Cheesesteak Calzone”
I just made these to freeze, but of course I had to sample one first. Oh so good!
I doubled this recipe and made these Philly Cheesesteak Calzones this past weekend. Absolutely yummy and so worth the extra effort to make! Mel, you have given to my family the gift of such pleasurable, enjoyable family times together around the breakfast, lunch, and dinner table. Thank you for the excitement of preparing your recipes and the joy of serving them to my family along with all of your blog content done in such an excellent way. You are truly wonderful!
I did a variation of the calzone above. It turned out great! Thanks for the inspiration!
I made these tonight and they came out wonderful! Thanks so much for another wonderful recipe!
Thanks for the yummy recipes! The dough is delicious, can’t wait to try it as dinner rolls.
I made these tonight–they were fantastic. I got 8 LARGE calzones from the bread dough recipe. I only had enough roast beef for 3 Philly Cheese steaks, but I made Canadian Pineapple/Ham with the rest and two peanut butter and jams for the kiddos.
My husband raved about the Philly Cheese Steaks. They were delicious.
This recipe will be added to our monthly rotation. Thanks Mel!
Nancy – thanks for the review on this recipe! I’m really glad you liked them and love the idea of a peanut butter and jam calzone. My kids would love that!
Kylie made these for dinner tonight. They were great. I think they would be awesome with the barbeque chicken pizza toppings.
Nate, I agree with you about the BBQ chicken toppings, but that’s probably because you take after me in your brilliance. Great minds think alike.
One more question about freezing…would you assemble and then freeze or assemble, bake and then freeze? Trying to fill my freezer and this look like a great option
Tina – if it were me, I would bake them and then freeze them. That way you can just pop them in the microwave for 3-4 minutes and have a hot and ready meal.
OMG!!!! I want one right now, I guess I better get off my butt and get to the store!
I love philly cheesesteak so I made these over the weekend (using the italian beef recipe for the ‘insides’). The bottoms on mine were soggy (cooked, but soggy). Anyone else have a problem with that? I ended up taking out the delicious ‘insides’ and just putting that on toasted rolls (unfortunaly, not homemade – I was tired) and then under the broiler for the cheese to melt (WONDERFUL) but I really like the calzone idea.
Annette – my guess is that the Italian beef was a little more juicy than the dough could handle. I’ll add a caveat to the recipe that when adding the beef (whatever kind it may be) to let it cook until most of the liquid evaporates. We didn’t have the same thing happen, but I did use deli meat and not a leftover roast beef. I’m sorry they didn’t work out for you (although your impromptu revision sounds delicious, too!).
Have you tried freezing these? They would be great to stick in the freezer for a fast lunch or something.
I love your blog! I made the tortilla bowls last week and my kids thought I was the greatest mom ever. This week I am making your recipe for Skillet BBQ Chicken Pasta.
Hi Marne – I’ve never tried freezing these, but I’m guessing just like the “hot pockets” in the store, they would probably freeze great. Let me know if you try it. (So glad you liked the tortilla bowls, by the way – I’m telling you, those things will get you cool points every time!)
Ohhhh….why did I start Weight Watchers this week? This looks SO yummy!
well mel ~ it is the least i can do since you are my star recipe finder/kitchen saver/hero 🙂
All right, don’t be shocked, but I’ve never had a Phillycheese Steak sandwich. Of any kind.
But I’m going to change that soon. I am a convert. This looks fabulous and I’d give anything to have one right now for my lunch.
Wow, I’m so impressed you made that – I was sure the picture was from a restaurant!
yummmmmy 🙂 i made these for supper tonight, although i again used our favourite pizza ingredients ~ cheeseburger pizza as i listed under the bbq chicken braid (that i made with pizza toppings and once as in the recipe) these were delicious and i made extra to freeze as well. i feel so much better about eating ‘real’ foods as opposed to processed ones 🙂 ds ate THREE of these, crazy little dude!!!! soooo yummmmy!!!!! definitely a keeper!!!
thanks again mel for yet ANOTHER awesome recipe!!!!!! *drool*
mia – your the first official person to check in and let me know you made these. Thanks! You are my star reviewer!
Holy cow! I don’t know if I can wait to try these. I wish I could just grab one off the screen!
Be still my heart! This looks fab!
I think this looks so delicious! I’m drooling now 🙂
what’s this provolone business? i thought the cheesesteak was all about the delicious cheez whiz…and i shudder. no, i’m with you–provolone is a much more appetizing choice, although your calzones look so good, i might even be willing to consume cheez whiz if it was hidden inside. 🙂
This looks fantastic. I love calzoni! Thanks for the process photos.
oh my goodness, delicious! i love philly cheesesteaks too!
I love the idea of these. I just made some last night with ground beef, onions, potatoes, beef broth, cheese, etc. They were so good. I will have to try this version now!
These look wonderful! What a great idea to freeze them for a quick meal, I am deffently going to make these, I may try some with ham and chedder also. . . .
Those look so delicious! I love Philly Cheesesteak.
You’re right almost identical to what we did in the braid form. One exception, I like to put color on my veggies. The pan was super hot and I use a bit of kosher salt and pepper on mine and I sauteed the veggies individually. We also used mozzarella cheese because it’s what we had. Yours looks so yummy with all that provolone, my husband isn’t much of a cheese eater so I had to put less on for him.
I baked extras and froze them individually wrapped in portions. One minute in the microwave and they were hot and delicious without the bread turning all chewy and hard.
how do you come up with this stuff?? I’ve been obsessed with filling baked inside bread recently too (stuffed baguettes??). I’ll be trying this! I bet you could freeze them and bake them for a quick meal too!
What a fabulous idea, Mel! Another “why didn’t I think of that”? moment!
Thanks for sharing! 🙂