Philly Cheese Steak Calzones

Still on the “what to do with leftover pizza dough” kick. As Philly Cheese Steak Sloppy Joes a la Rachael Ray are a huge favorite in our house, but we were out of rolls, I decided to try the filling as calzones. This was a supurb inspiration–all the tasty of the philly cheese steak sloppy joes, with none (or less) of the mess (the original recipe has a habit of falling off the bun). There’s no pic because, hey, calzones all pretty much look like calzones regardless of what’s in them.



  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 pound extra-lean ground sirloin or ground all-white-meat chicken
  • 1 softball-size onion, chopped
  • 1/4 cup steak sauce
  • 1 cup beef stock
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup provolone cheese, shredded


In large skillet over medium-high heat with one turn of the pan of EVOO, brown the ground meat, about 5-6 minutes. Add the onion and cook for another 3-4 minutes, until the onion starts to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.

Split open the rolls and toast them under the broiler, keeping an eye on them so that they don’t burn!

While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.

Roll your dough out as large as desired (for these I made them about 8 inches square-ish). Scoop meat mixture onto one side, top with cheese sauce. Fold the dough over and pinch closed. Bake at 425 for 18 minutes. Enjoy!

Printable version.

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