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Steak Bomb Calzone Recipe

Name: Billy's Famous Pizzas Steak Bomb Calzone Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb pizza dough (store-bought or homemade); 1 cups all-purpose flour (for dusting/handling); 1 tbs olive oil (for brushing); 1 each egg (for egg wash); 1 tsp water (for egg wash); 10 oz thinly sliced ribeye or top round (steak); 4 oz Genoa salami, thinly sliced; 0.5 each yellow onion, thinly sliced; 0.5 each green bell pepper, thinly sliced; 0.5 each red bell pepper, thinly sliced; 4 oz cremini (baby bella) mushrooms, sliced; 1 clove garlic, minced; 1 tbs unsalted butter or neutral oil (for sautéing); 1 tsp olive oil (for finishing); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes (optional); 1 cups mozzarella, shredded; 2 oz provolone, sliced or shredded; 2 tbs grated Parmesan; 0.5 cups marinara or pizza sauce (slightly thick); 1 tbs fresh parsley, chopped (optional garnish)

Inspired by Billy's Famous Pizza

Time1h

Serves2

Onions, peppers, mushrooms, cheese, & Genoa salami

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Ingredients

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Dough & Assembly

1 lb pizza dough (store-bought or homemade)

1 cups all-purpose flour (for dusting/handling)

1 tbs olive oil (for brushing)

1 each egg (for egg wash)

1 tsp water (for egg wash)

Meat & Veggie Filling

10 oz thinly sliced ribeye or top round (steak)

4 oz Genoa salami, thinly sliced

1/2 each yellow onion, thinly sliced

1/2 each green bell pepper, thinly sliced

1/2 each red bell pepper, thinly sliced

4 oz cremini (baby bella) mushrooms, sliced

1 clove Garlic, minced

1 tbs unsalted butter or neutral oil (for sautéing)

1 tsp olive oil (for finishing)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1/2 tsp Dried oregano

1/4 tsp red pepper flakes (optional)

Cheese & Sauce

1 cups mozzarella, shredded

2 oz provolone, sliced or shredded

2 tbs grated Parmesan

1/2 cups marinara or pizza sauce (slightly thick)

1 tbs fresh parsley, chopped (optional garnish)

Method

Dough & Assembly

Prep dough and oven

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats. Lightly flour your work surface with about 1/4 cup of the flour. Divide the 1 lb dough into two equal portions for two medium calzones (or keep whole for one large). Let the dough rest 10 minutes if it resists stretching.

Shape

On the floured surface, stretch or roll one portion into a 10–11 inch circle about 1/4 inch thick. Keep the second portion covered so it doesn't dry out. Repeat for the second calzone if making two.

Finish and egg wash

Beat the egg with 1 tsp water to make an egg wash. When calzone is sealed and ready to bake, brush the top with egg wash and drizzle or brush 1 tsp olive oil around the edges to help browning.

Meat & Veggie Filling

Prepare steak and salami

Thinly slice the steak across the grain into bite-sized strips. Pat lightly with paper towel to remove excess moisture. Season the steak slices with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Sauté vegetables

Heat a large skillet over medium-high heat and add 1 tbsp butter or neutral oil. When hot, add sliced onion, green and red peppers, and mushrooms. Cook, stirring occasionally, until vegetables are softened and starting to brown, about 6–8 minutes. Add minced garlic in the last 30 seconds. Season vegetables with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, and red pepper flakes if using. Remove vegetables to a bowl and set aside.

Cook steak

In the same skillet over high heat, add a teaspoon of oil if pan is dry. Add the seasoned steak slices in a single layer (work in batches if necessary) and sear quickly until just browned but still tender, about 1–2 minutes per side depending on thickness. Remove and briefly rest on a plate. Slice larger pieces to bite-size if needed. Mix steak with the sautéed vegetables and Genoa salami slices. Add 1 tsp olive oil and toss to combine.

Cheese & Sauce

Assemble calzone

On the prepared dough circle, spread a thin layer (about 2 tbsp) of marinara/pizza sauce leaving a 1-inch border. Sprinkle half of the shredded mozzarella (about 1/2 cup) and half of the provolone over the sauce. Pile half of the steak, salami and vegetable mixture onto one side of the circle, keeping filling within the edge. Sprinkle 1 tbsp grated Parmesan on top.

Seal and vent

Fold the empty side of dough over the filling to form a half-moon. Press edges together and crimp with your fingers or a fork to seal completely. Trim excess dough if needed. Cut 2–3 small slits in the top to vent steam.

Bake

Transfer calzone to a parchment-lined baking sheet or preheated pizza stone. Brush with egg wash and lightly brush or drizzle remaining olive oil around edges. Bake at 475°F (245°C) for 12–16 minutes until crust is golden brown and cheese is melted inside. If using two smaller calzones, check around 11–13 minutes.

Finish

Remove from oven and let rest on a rack 3–5 minutes so filling settles. Sprinkle with remaining Parmesan and chopped parsley if using. Serve with reserved marinara for dipping.