Today’s #SundaySupper event is a celebration of regional cuisine. I am so happy to show you how to make a Philly Cheesesteak Calzone, a twist on the most iconic dish from the Philadelphia region.
I’m a born and bred Jersey girl and proud of it (Bruuuuce!). But I’ve lived in the Philadelphia area for almost 30 years. I went to school in Philly, I do a lot of business in Philly, we bought our first house here and raised our children here. This is now home.
Philadelphia is a great city for so many reasons. Did you know it’s the only World Heritage City in the United States? Yes, it’s true. Of course there are the wonderful historic places to visit; the Liberty Bell, Independence Hall and the Constitution Center. Philly is also home to world class universities and the singular Mummers.
If I haven’t convinced you yet how great my adopted city is, let’s talk about food. Philadelphia is definitely one of the great restaurant cities in the US. It’s always on those “Best Of” lists that are published every year. Reading Terminal Market and the Italian Market are favorite foodie destinations.
Philly’s most famous dish has got to be the Cheesesteak Sandwich. The Cheesesteak is so iconic it has a Wikipedia page. I knew I wanted to do a version of Cheesesteak for the #SundaySupper Regional Specialties event since it is Philly’s most-special regional-specialty. I thought about doing a sandwich, but for a real Philly Cheesesteak you need a very particular type of roll that most folks won’t have access to. Since this is a baking blog, I decided to turn the cheesesteak into a calzone using my Pizza Dough recipe.
I’ve had so-called “Philly Cheesesteaks” in other areas of the country and what they most often do wrong is to make the sandwich with thick slices of steak, or, even worse, roast beef.
A few notes on the recipe; I made the filling once using ribeye and once using strip steak. I preferred the ribeye and my husband preferred the strip steak. Ribeye is more traditional, but use whichever you prefer. The main thing to remember for the steak is that is must be sliced paper thin. It’s easiest to get paper thin slices by cutting partially frozen (or partially thawed) steak with a very sharp knife. While the beef is sauteing, use two spatulas to break the larger pieces into smaller bits.
I made my calzones wit (not a typo, google “cheesesteak wit”) onions, mushrooms and provolone because that’s how I like my cheesesteaks. You can eliminate either the onions or the mushrooms, or both, according to your taste. You could use American cheese or Cheez Whiz (eeeww, sorry, I just think the stuff is gross) instead of the provolone.
The assembly is pretty straight forward. You can see the steps in the diagram above. Make sure to roll the dough from the center over the edge of the dough, all around the circle. Leave the center of the dough a little thicker than the edges. This way the dough is less likely to tear when you fold the dough over the filling. Also, with thinner edges you won’t get a super thick crust that takes too long to bake.
I served the calzones with marinara. You could also squirt a little ketchup into the calzone if that’s your preference.
If you have any leftover they can be frozen and reheated in the oven. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Thanks to Sue Lau from A Palatable Pastime for hosting this week’s #SundaySupper event. Take a tour by checking out these other Regional Specialties:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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