Steak & Cheese Calzone Recipe

preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly dust a work surface with the all-purpose flour. Divide 1 lb pizza dough into two equal portions for two calzones or keep whole for one large; shape each portion into a round ball and let rest 10 minutes covered with a towel so gluten relaxes.

roll out dough

Roll or stretch each dough ball into a 9–10 inch circle about 1/8–1/4 inch thick. Transfer to a piece of parchment for easier transfer to the oven if using a pizza stone.

egg wash

Beat the large egg with 1 tsp water to make an egg wash. Set aside for brushing edges before baking.

prepare steak

Trim excess fat from 12 oz flank or skirt steak. Pat dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

cook steak

Heat 1 tbsp olive oil in a heavy skillet (cast iron preferred) over high heat until shimmering. Add steak and sear 2–3 minutes per side for medium-rare (adjust time for desired doneness). Remove steak to a cutting board and let rest 5–7 minutes. Thinly slice steak across the grain into bite-sized strips.

sauté vegetables

Meanwhile, thinly slice 1 medium onion and half a green bell pepper. In the same skillet over medium heat, add 1 tbsp butter. When melted, add the sliced onion and pepper and sauté 4–6 minutes until softened and lightly caramelized. Season with a pinch of salt and optional hot sauce (1 tsp) for a touch of heat. Combine the sliced steak with the cooked vegetables.

assemble calzone filling

On one half of each rolled dough circle, spread about 3 tablespoons (roughly 1.5 tbs x 2 halves) of marinara leaving a 1-inch border. Layer provolone slices (3 per calzone if making two) directly over the sauce, then distribute the steak-and-veggie mixture evenly, leaving space along the edge so you can seal. Top with shredded mozzarella (about 1/2 cup per calzone if making two) and sprinkle with 1 tablespoon grated Parmesan divided between calzones.

seal calzone

Brush the exposed edge of the dough with the egg wash. Fold the empty half of dough over the filled half to form a crescent. Press edges together and crimp with fingers or a fork to seal tightly. Use a small sharp knife to cut two 1/2-inch slits in the top to vent steam.

brush and bake

Brush the top of each calzone with a thin layer of olive oil (1 tbs divided) or remaining egg wash for a glossy finish. Sprinkle the tops lightly with 1/2 tsp dried oregano and optional red pepper flakes. Transfer calzones (on parchment or a baking sheet) to the preheated oven or onto the hot pizza stone. Bake 12–16 minutes until golden brown and the internal temperature reaches at least 165°F and cheese is melted.

rest and serve

Remove calzones from oven and let rest 3–5 minutes to allow filling to set. Serve hot with remaining marinara sauce on the side for dipping.