South Side Steak & Cheese Recipe

Prepare dough

If using refrigerated or room-temperature dough, let it sit 20–30 minutes to relax. Preheat oven to 475°F (245°C) and position a rack in the middle. If you have a pizza stone, preheat stone in oven; otherwise preheat a rimmed baking sheet. Lightly dust your work surface with 1–2 tbs flour.

Divide dough if necessary to make two medium stuffed pizzas/calzones or keep whole for one large. Roll or gently stretch dough into a rough 10–12 inch circle on the floured surface to about 1/4 inch thick.

Slice and season steak

If not pre-sliced, partially freeze steak 20–30 minutes to firm it for very thin slicing. Slice across the grain into thin strips, about 1/8–1/4 inch thick.

Cook vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced green and red bell peppers and red onion. Sauté for 4–5 minutes until softened and slightly caramelized. Add the minced garlic and cook 30 seconds more. Season with 1/4 tsp salt and a pinch of black pepper. Transfer vegetables to a bowl and set aside.

Cook steak

Increase heat to high and add the steak strips to the same skillet in a single layer (work in batches if necessary). Sear for 1–2 minutes without moving, then toss and cook another 30–60 seconds until browned but still tender. Add Worcestershire sauce, remaining salt (about 3/4 tsp), 1/2 tsp black pepper, dried oregano and red pepper flakes. Stir to combine and remove from heat.

Combine steak and vegetables in the skillet or bowl and toss to integrate so filling is evenly seasoned. Allow filling to cool slightly (3–5 minutes) so it won't excessively melt the cheese and make the dough soggy.

Assemble filling

Spread about 2–3 tbs pizza sauce lightly across the center of one dough circle, leaving a 1–1.5 inch border. Sprinkle half to two-thirds of the mozzarella (about 3/4 to 1 cup) over the sauce. Lay the steak and pepper/onion mixture over the cheese in an even layer, leaving room at the edges. Top with remaining mozzarella and, if using, 1–2 provolone slices. Do not overfill; leave the rim clear for sealing.

Seal the stuffed pizza/calzone

Brush the border with a little water or beaten egg to help seal. Fold the dough over the filling to create a half-moon (for calzone) or fold edges inward to enclose (for stuffed pizza style). Press edges firmly and crimp with your fingers or a fork to seal. If making a stuffed pizza rather than a calzone, you can place another dough circle on top and crimp the edges. Cut 2–3 small vents in the top to allow steam to escape.

Egg wash and bake

Whisk the egg with 1 tsp water and brush all exposed dough surfaces with the egg wash for a golden finish. Sprinkle grated Parmesan if desired. Transfer to the preheated pizza stone or baking sheet (use a peel or inverted baking sheet to help). Bake in the preheated 475°F (245°C) oven for 12–18 minutes for medium-sized calzones or 15–22 minutes for larger stuffed pizzas, until crust is deeply golden and internal temperature of the filling reaches at least 160°F (71°C).

Remove from oven and let rest 5 minutes to set the filling. Brush with a little olive oil and sprinkle chopped parsley if using. Serve with remaining warm pizza sauce for dipping.